The Fry Bread House is a restaurant in Phoenix, Arizona, serving fry bread, a Native American dish of dough fried in lard, Crisco, or oil, which the restaurant serves with various toppings or fillings.[1][2] Exact recipes and ingredients vary but those typical of frybread are flour, salt, and lard, reflecting the commodities doled out on the reservations by the U.S. federal government.[1]
The Fry Bread House was opened in 1992 by Cecilia Miller, a member of the Tohono O'odham Nation of Native Americans.[3][4][2] In 2012, it was recognized by the James Beard Foundation as an American Classic.[3][5] As of 2012 it was one of only five restaurants, and the first Native American restaurant, in the United States to win the James Beard American Classics award.[6] Miller died in 2020 at age 81 and passed the restaurant to her children.[2]
References
^ abMiller, Jen. "Frybread". Smithsonian.com. Archived from the original on 2 December 2013. Retrieved 29 July 2016.
^Diane Bair & Pamela Wright (22 June 2013), "Native American cuisine in Phoenix", Boston Globe, Boston, Massachusetts: Boston Globe Media Partners, LLC, archived from the original on 17 August 2016, retrieved 29 July 2016
