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Takeout is the recommended approach, and the specialty is, you guessed it, terrific Native American fry bread. Go for the hominy beef stew if it's offered - savor wonderfully seasoned broth, dunk your bread, and celebrate your Southwestern heritage.
On a dry, hot morning in August, in a dirt lot you won't be able to find on a typical map, Gayle Noline stands under a small tent and works the fryer — nothing more than a large saucepan of mega-hot oil — out of which some of the best fry bread... More »
We're still recovering from the deep-fried free-for-all that is the state fair, but unlike that battered Twinkie, some fair foods actually have a history and place outside of the annual autumn festivi... More »
The state fair food fry might be over but hello people, we live in Arizona and that means you can eat fry bread all year long -- provided you know where to look. From authentic to highbrow, both on th... More »
Fry bread and finally. For those in the know about this tiny, bustling spot nearly tucked away on North Seventh Avenue near Indian School Road, this year's James Beard Foundation award was a long time coming. As one of five winners of its 2012 America's Classics award, which honors legendary family-owned restaurants across the country, the restaurant, which got its start in 1992 courtesy of Cecelia Miller of the Tohono O'odham Nation, serves up its specialty in golden pillowy goodness the... More »
Besides corn dogs, funnel cakes, or any other foodstuff that's been cooked in an unhealthful amount of grease or lard, a longtime staple of local carnivals, fairs, or street festivals has been Indian fry bread. And much to our doctor's chagrin, we've eaten more than our fair share of this doughy, deep-fried Native American specialty, and it's usually been covered with such toppings as honey and powdered sugar or sumptuous meats and chilies. So whenever we've got a hankering for this... More »
Okay, so maybe it's not the most healthful food on the face of the planet, we think as we espy the opened can of Crisco sitting in the Fry Bread House's kitchen, but then it's not exactly as if Popeye's or Taco Bell serves diet food. Anyway, we'll put FBH's palate-pleasing puffs of flour, salt and shortening up against any fast food, anywhere, any time. Not only is FBH's fry bread outstanding when topped with honey and powdered sugar, but it can make for a hearty, rib-sticking meal when... More »
Fry bread actually isn't an authentic Indian dish (trust us). It comes from the time that white settlers arrived in the Valley hundreds of years ago. Two cultures have come together in a most marvelous fashion, and fry bread has become a favorite taste of Arizona. For all its history, there's only one place in town that truly does the treat justice in our book, and that's Fry Bread House. The creations are hot and fresh, virtually greaseless, a pillowy puff peeking through the lightest veil... More »
Forget the leaden treats served at the state fair. Fry bread here is the real thing -- virtually greaseless, a pillowy puff peeking through the softest veil of vegetable oil. But that's the lightest thing about these two-hand monsters, folded over in fat tacos and stuffed with lots of good, goopy fillings. Favorites include a vegetarian, with smoky beans, green chiles, produce and sour cream; or a chorizo beef combo crammed with truly spicy pork sausage and the usual accompaniments of melted... More »
Besides corn dogs, funnel cakes, or any other foodstuff that's been cooked in an unhealthful amount of grease or lard, a longtime staple of local carnivals, fairs, or street festivals has been Indian fry bread. And much to our doctor's chagrin, we've eaten more than our fair share of this doughy, deep-fried Native American specialty, and it's usually been covered with such toppings as honey and powdered sugar or sumptuous meats and chilies. So whenever we've got a hankering for this debaucherous deliciousness (and a fair or carnival isn't readily available), we head for the Fry Bread House, where owner Cecelia Miller has been clogging our arteries for more than 15 years. Miller and company offer a variety of flavorful fillings atop their chewy and flaky fry bread (which is the size of a LP record), ranging from the standard "Indian taco" (homemade refried beans, lettuce, and cheese) to chorizo, chilies, and ground beef. We've noshed there twice this week alone, but we swear, doc, we'll atone for it with a few extra rounds of cardio this week at the gym. Promise.
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