In the sunny city of Phoenix, Arizona, a culinary treasure named the Fry Bread House has been satisfying the palates of locals and visitors alike with its traditional Native American fare. This humble eatery, honored with a James Beard award in 2012, is a testament to the rich and often underrepresented Native American culture.
Guy Fieri stopped by this beloved spot to explore the flavors that have garnered such praise. The restaurant’s story began in 1992 when Cecilia Miller decided to open the doors to the public and share her cherished family recipes. After her passing in 2020, her children, Jennifer and Richard, took up the mantle to carry on her legacy.
During the episode, Guy saw the preparation of the Ultimate Taco, served on a bed of Native American Fry Bread. Guy loved the fry bread, which was crispy on the outside but soft and pillow-like on the inside.
To make this doughy delight, the ingredients include flour, salt, baking powder, shortening, milk, and water. The process involves a careful pinch-and-fold technique followed by a rest and then a stretch before it’s ready to be fried to golden perfection.
The Taco is built upon pinto beans that have been soaked overnight, boiled with a bit of grease and salt, and then mashed to create a flavorful base. The red chili beef, another layer of the taco, starts with seasoned and seared beef shoulder. The meat is then cooked in hot water for hours until tender, cooled, and pulled apart for the dish.
To create the red chili sauce, New Mexico chili pods are steeped in hot water and blended with steeping liquid to achieve the right consistency. This sauce, along with onions, garlic, beef bullion, chicken bullion, pepper, and a touch of cayenne, is added to the beef, creating a rich and flavorful mixture.
Assembling the Taco involves layering beans, the red chili beef, sour cream, onions, cheese, and lettuce on the fry bread, folded in half—a feast that could easily serve two. Guy’s reaction to the dish? “Delicious,” exclaiming his love for the texture of the fry bread and the great flavor of the chili beef and pinto beans.
But that’s not all the Fry Bread House has to offer. The episode also featured pozole, a hearty stew with hominy and pork. The stew is served with Chimith, a sort of tortilla that perfectly complements the pozole by soaking up its rich and spicy juices.
Guy raved about the pozole, admiring its thickness and flavor, and noting how the spice level is just right. Patrons at the restaurant echoed his sentiments, praising the red chili’s kick and the overall deliciousness of the dishes.
At the heart of the Fry Bread House is not only the celebration of Native American cuisine but also the cultural education provided through its food. Guy emphasized the importance of this exposure and recognition of Native American culinary traditions, something he hopes will continue to grow.
Visiting Phoenix means a lot more than just experiencing the sunny weather; it’s also about tasting the flavorful heritage at the Fry Bread House. According to Guy, the late Cecilia Miller would have been proud to see her family share their culture with the world, honoring her memory and the restaurant’s prestigious James Beard award.
See the whole clip here: