Finish up with warm fry bread topped with Kahlua ice cream. Open for dinner Tuesday through Saturday, reservations are recommended.
Fry Bread House
4140 N. 7th Ave., Phoenix 602-351-2345
Cecilia Miller made Indian fry bread while growing up on the Tohono O'odham Reservation. She's still doing it the traditional way at her central Phoenix shop: made-from-scratch, hand-stretched and fresh-fried. Top the fry bread with mild green chile beef or zesty red chile beef. There is no more wicked dessert in town than fry bread coated with butter and chocolate.
Native Hands
8806 McDowell Rd., Scottsdale 480-675-9443
Green chili stew with tortilla or fry bread understandably is a best seller. Pima Taco a folded-over fry bread stuffed with beans and cheese a Pima taco combination adds red or green chili. The house special, with the ground beef jazzed by sizzling jalapenos, tomato and onion and scooped with warm corn tortilla chips. A simple basket of fry bread, finally, fry bread dessert with honey and powdered sugar.
Arizona Kitchen, Wigwam Resort
300 E. Wigwam Blvd, Litchfield Park 623-935-3811
www.wigwamresort.com
With the help of a historian of Native American foods, the chef here has put together a bold Southwestern menu. Appetizers such as blue corn piki rolls, stuffed with capon and goat cheese, and the wild boar Anasazi bean chile give you an indication of what's to come. Entrées include grilled sirloin of buffalo and venison medallions in a blackberry-zinfandel cocoa sauce. For dessert, try the chile-spiked ice cream in the striking turquoise "bowl" of hardened sugar. It's worth the 20-minute drive from downtown Phoenix to the Wigwam Resort.
Old Tortilla Factory
6910 E. Main Street, Scottsdale Az., Tel 480-945-4567
Aside from the tasty Sonoran cuisine and the best homemade tortillas in Scottsdale, the draw here is the location in a historic adobe home in the heart of Old Town Scottsdale. Hundred-year-old pecan trees shade the large flagstone patio, which is the spot for alfresco dining or for sipping a margarita made with one of the premium tequilas. Signature dishes include ancho raspberry-encrusted pork chops and Shawnee sea bass -- pan-seared and served with a rock shrimp and cheese quesadilla, topped with shoestring sweet potatoes. Save room for dessert: the banana crisp wrapped in a sweet tortilla with blackberry compote is out of this world.
Hogan Bed & Breakfast
Monument Valley, Az (303) 661-9819 / (303) 664-5139 Fax
info@indiancountrytourism.com
Stay in a traditional Hogan over night and share in the culture and traditions of a Navajo family. You will be served a Navajo taco dinner, snacks and drinks. In the evening you will hear stories and see dances around the camp fire at night. A Hogan is made out of natural resources such as desert juniper trees, bark and red desert earth. It is cool in the summer and warm in the winter. The Hogan is a residential, primitive camp. Near by there are chemical toilets, wash pans, soap, towels, picnic tables, sleeping bags but no shower. Hogan Bed & Breakfast $175/person Includes: Navajo Taco dinner with drinks, Entertainment of Navajo singing and Dancing of the old ways, Presentation of Navajo history, Camp fire folktale stories, A 2.5 hour private jeep tour during which you will stop at a Navajo weavers home, Sleeping bags and mats.
La Indita Mexican and Native American Food
622 N 4th Avenue Tucson, AZ 85705 Tel (520) 792-0523
A small, un-pretentous Mexican and Native American restaurant in heart of the 4th Avenue shopping district. A Good Selection of Vegetarian Choices. The menu has quite a number of items that are either vegetarian (meatless, not vegan), or that could be prepared vegetarian. There is green corn tamales - Light in texture and flavor and none to filling, these make for a tasty dinner. It is easy to see why some people become passionate about green corn tamales. The menu also includes mushroom enchiladas - lots of grilled or sauteed mushrooms filling the enchilada wrapper., spinach enchiladas - generous portions of spinach stuffed inside (these are not covered in the usual enchilada sauce, but more of a mild cream sauce), and a potato tacos.
Diamond Creek Restaurant at Canyon West Hualapai Lodge
900 Route 66 Peach Springs, AZ (888)255.9550 or (928) 769-2230
The sharing of adventure stories can be continued with old or newfound friends as you dine in the Diamond Creek Restaurant located right in the Lodge. The reasonably priced menu features local favorites such as the Hualapai Taco and Stew with Hualapai Fry Bread, as well as Baja Fresh Grill items such as the One Pound Burrito and of course, all the American favorite menu selections. The restaurant is open seven days a week for breakfast, lunch and dinner. Located at Peach Springs Az near the Grand Canyon West Hualapai Lodge
Yoeme Tortillas and Catering Service
1545 N. Stone Ave. Tucson
Yoeme is Tucson's only Yaqui restaurant, offering a taste of real, down-home Arizona cuisine. Owned and operated by the Pascua Yaqui Tribe, Yoeme serves up traditional Indian fry bread like none other. We're not talking the thin, crispy impostors found elsewhere. This is can't-get-enough, sink-your-teeth-into, melt-in-your-mouth, thick-and-sinful Native American fry bread. Be sure to save room for the rice and corn soups, stuffed spiced-meat burritos and killer lemonade. And, remember, fry bread goes with everything: Eat it with stew, top it with sugar and honey, or take it on solo.
Vincent Guerithault on Camelback
3930 E. Camelback Road, Phoenix Phone: (602) 224-0225
Guerithault marries the bounty of the Southwest with the sensibility of his native France. Try the duck tamale and smoked salmon quesadilla appetizers. Blue corn-crusted sweetbreads and wild boar loin in a habanero sauce are riveting.
Squaw Kitchen Indian Fry Bread. Indian Village
6746 E. Cave Creek Road., Cave Creek, AZ, 85331. 602-488-2827
Indian fry bread was designated the state dish of Arizona, and one of the best spots around for fry bread is at the Indian Village, in Cave Creek. After a swirl in the fryer, each golden and puffed disk was ladled with a shredded-beef-laced red chile sauce on one side, the remaining half drizzled with honey. At the Indian Village it's not even on the menu, but if you want one ask for the Bart Special. Or make your own. Mix up a package of Indian Village's Squaw Kitchen Indian Fry Bread Mix, fry the rounds and top with a salsa (try Mad Coyote Salsa) or hot sauce of your choosing and folks will no doubt come a runnin'. Drop in to get your hands on packages of Fry Bread Mix.
Arizona Native Frybread
1437 E. Main St. Mesa, AZ 85203 phone: (480) 649-1314
Owned and operated by a friendly Native American crew who are genuinely interested in giving their customers a nice meal. The place is very clean with some Native American artwork hanging and available for sale. Pow-wow music with its characteristic beat of the drum plays softly in the background. After you place your order you can watch them stretch out the frybread and grill the meat. It is always nice when a restaurant makes the kitchen and cooking process visible. Dishes include green chili taco - like a shredded beef burrito except in frybread instead of a tortilla and it is huge. It has excellent flavor with a little bit of a kick. The green sauce can make the frybread soggy if you don’t eat it quick enough. Navajo lamb sandwich a two-handed operation of lamb, lettuce, tomatoes, red onion, and green chili stuffed in a frybread - lamb exceptionally tasty and grilled to perfection.
Fry Bread House
4140 N. 7th Ave., Phoenix 602-351-2345
Cecilia Miller made Indian fry bread while growing up on the Tohono O'odham Reservation. She's still doing it the traditional way at her central Phoenix shop: made-from-scratch, hand-stretched and fresh-fried. Top the fry bread with mild green chile beef or zesty red chile beef. There is no more wicked dessert in town than fry bread coated with butter and chocolate.
Native Hands
8806 McDowell Rd., Scottsdale 480-675-9443
Green chili stew with tortilla or fry bread understandably is a best seller. Pima Taco a folded-over fry bread stuffed with beans and cheese a Pima taco combination adds red or green chili. The house special, with the ground beef jazzed by sizzling jalapenos, tomato and onion and scooped with warm corn tortilla chips. A simple basket of fry bread, finally, fry bread dessert with honey and powdered sugar.
Arizona Kitchen, Wigwam Resort
300 E. Wigwam Blvd, Litchfield Park 623-935-3811
www.wigwamresort.com
With the help of a historian of Native American foods, the chef here has put together a bold Southwestern menu. Appetizers such as blue corn piki rolls, stuffed with capon and goat cheese, and the wild boar Anasazi bean chile give you an indication of what's to come. Entrées include grilled sirloin of buffalo and venison medallions in a blackberry-zinfandel cocoa sauce. For dessert, try the chile-spiked ice cream in the striking turquoise "bowl" of hardened sugar. It's worth the 20-minute drive from downtown Phoenix to the Wigwam Resort.
Old Tortilla Factory
6910 E. Main Street, Scottsdale Az., Tel 480-945-4567
Aside from the tasty Sonoran cuisine and the best homemade tortillas in Scottsdale, the draw here is the location in a historic adobe home in the heart of Old Town Scottsdale. Hundred-year-old pecan trees shade the large flagstone patio, which is the spot for alfresco dining or for sipping a margarita made with one of the premium tequilas. Signature dishes include ancho raspberry-encrusted pork chops and Shawnee sea bass -- pan-seared and served with a rock shrimp and cheese quesadilla, topped with shoestring sweet potatoes. Save room for dessert: the banana crisp wrapped in a sweet tortilla with blackberry compote is out of this world.
Hogan Bed & Breakfast
Monument Valley, Az (303) 661-9819 / (303) 664-5139 Fax
info@indiancountrytourism.com
Stay in a traditional Hogan over night and share in the culture and traditions of a Navajo family. You will be served a Navajo taco dinner, snacks and drinks. In the evening you will hear stories and see dances around the camp fire at night. A Hogan is made out of natural resources such as desert juniper trees, bark and red desert earth. It is cool in the summer and warm in the winter. The Hogan is a residential, primitive camp. Near by there are chemical toilets, wash pans, soap, towels, picnic tables, sleeping bags but no shower. Hogan Bed & Breakfast $175/person Includes: Navajo Taco dinner with drinks, Entertainment of Navajo singing and Dancing of the old ways, Presentation of Navajo history, Camp fire folktale stories, A 2.5 hour private jeep tour during which you will stop at a Navajo weavers home, Sleeping bags and mats.
La Indita Mexican and Native American Food
622 N 4th Avenue Tucson, AZ 85705 Tel (520) 792-0523
A small, un-pretentous Mexican and Native American restaurant in heart of the 4th Avenue shopping district. A Good Selection of Vegetarian Choices. The menu has quite a number of items that are either vegetarian (meatless, not vegan), or that could be prepared vegetarian. There is green corn tamales - Light in texture and flavor and none to filling, these make for a tasty dinner. It is easy to see why some people become passionate about green corn tamales. The menu also includes mushroom enchiladas - lots of grilled or sauteed mushrooms filling the enchilada wrapper., spinach enchiladas - generous portions of spinach stuffed inside (these are not covered in the usual enchilada sauce, but more of a mild cream sauce), and a potato tacos.
Diamond Creek Restaurant at Canyon West Hualapai Lodge
900 Route 66 Peach Springs, AZ (888)255.9550 or (928) 769-2230
The sharing of adventure stories can be continued with old or newfound friends as you dine in the Diamond Creek Restaurant located right in the Lodge. The reasonably priced menu features local favorites such as the Hualapai Taco and Stew with Hualapai Fry Bread, as well as Baja Fresh Grill items such as the One Pound Burrito and of course, all the American favorite menu selections. The restaurant is open seven days a week for breakfast, lunch and dinner. Located at Peach Springs Az near the Grand Canyon West Hualapai Lodge
Yoeme Tortillas and Catering Service
1545 N. Stone Ave. Tucson
Yoeme is Tucson's only Yaqui restaurant, offering a taste of real, down-home Arizona cuisine. Owned and operated by the Pascua Yaqui Tribe, Yoeme serves up traditional Indian fry bread like none other. We're not talking the thin, crispy impostors found elsewhere. This is can't-get-enough, sink-your-teeth-into, melt-in-your-mouth, thick-and-sinful Native American fry bread. Be sure to save room for the rice and corn soups, stuffed spiced-meat burritos and killer lemonade. And, remember, fry bread goes with everything: Eat it with stew, top it with sugar and honey, or take it on solo.
Vincent Guerithault on Camelback
3930 E. Camelback Road, Phoenix Phone: (602) 224-0225
Guerithault marries the bounty of the Southwest with the sensibility of his native France. Try the duck tamale and smoked salmon quesadilla appetizers. Blue corn-crusted sweetbreads and wild boar loin in a habanero sauce are riveting.
Squaw Kitchen Indian Fry Bread. Indian Village
6746 E. Cave Creek Road., Cave Creek, AZ, 85331. 602-488-2827
Indian fry bread was designated the state dish of Arizona, and one of the best spots around for fry bread is at the Indian Village, in Cave Creek. After a swirl in the fryer, each golden and puffed disk was ladled with a shredded-beef-laced red chile sauce on one side, the remaining half drizzled with honey. At the Indian Village it's not even on the menu, but if you want one ask for the Bart Special. Or make your own. Mix up a package of Indian Village's Squaw Kitchen Indian Fry Bread Mix, fry the rounds and top with a salsa (try Mad Coyote Salsa) or hot sauce of your choosing and folks will no doubt come a runnin'. Drop in to get your hands on packages of Fry Bread Mix.
Arizona Native Frybread
1437 E. Main St. Mesa, AZ 85203 phone: (480) 649-1314
Owned and operated by a friendly Native American crew who are genuinely interested in giving their customers a nice meal. The place is very clean with some Native American artwork hanging and available for sale. Pow-wow music with its characteristic beat of the drum plays softly in the background. After you place your order you can watch them stretch out the frybread and grill the meat. It is always nice when a restaurant makes the kitchen and cooking process visible. Dishes include green chili taco - like a shredded beef burrito except in frybread instead of a tortilla and it is huge. It has excellent flavor with a little bit of a kick. The green sauce can make the frybread soggy if you don’t eat it quick enough. Navajo lamb sandwich a two-handed operation of lamb, lettuce, tomatoes, red onion, and green chili stuffed in a frybread - lamb exceptionally tasty and grilled to perfection.
© 2006 by "DiscoveringArizona Inc." · All Rights Reserved · E-Mail: jayq@discoveringarizona.com
Kai, Sheraton Wild Horse Resort
www.wildhorsepassresort.com 5594 Wild Horse Pass Rd. Tel 602-225-0100
Native American Chef Strong incorporates the essence of the Pima and Maricopa tribes and locally farmed ingredients from the Gila River Indian Community to create unforgettable masterpieces. Start off with honeydew melon soup with scallop and halibut ceviche, set off with candied kumquats. Then move on to tribally raised buffalo with raspberry and tomatillo salsa.
www.wildhorsepassresort.com 5594 Wild Horse Pass Rd. Tel 602-225-0100
Native American Chef Strong incorporates the essence of the Pima and Maricopa tribes and locally farmed ingredients from the Gila River Indian Community to create unforgettable masterpieces. Start off with honeydew melon soup with scallop and halibut ceviche, set off with candied kumquats. Then move on to tribally raised buffalo with raspberry and tomatillo salsa.
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