A wonderful surprise for Alise and I was finding this authentic native American restaurant called the Fry Bread House in Phoenix, AZ. Owner Cecelia Miller of the Tohono O’odham Nation opened her first Fry Bread House in 1992, using fry bread recipes she learned as a child. Tradition sings through this simple and delicious food. Here is a video featuring Cecilia talking about her little gem sparkling in the Arizona desert.
At RoadFood.com, there are some amazing pictures submitted by guests. Check them out. AMAZING!
So you can try this at home…
We have seen a number of different recipes, but here is the simple one for fry bread:
Combine dry ingredients in a bowl. Add warm water in small amounts; kneading the dough until soft but not sticky. Adjust flour or water as needed. Cover bowl and let stand about 15 minutes.
Pull off large egg-sized balls of dough and roll out into thin rounds. Fry rounds in hot oil until bubbles appear on the dough, turn over and fry on the other side until golden. Place on paper towel and let cool.
Toppings can vary. Use as a taco shell, filling with your favorite taco flavors. Our favorite is brushing the fry bread while hot with honey and lightly shaking cinnamon over the top.
We love these hot out of the fryer!
Go to Amazon and check out these native American recipe books:
Foods of the Americas: Native Recipes and Traditions by chef Fernando Divina, his wife, Marlene Divina, and the Smithsonian National Museum of the American Indian
Spirit of the Harvest: North American Indian Cooking by Beverly Cox