The Fry Bread House

The Fry Bread House is a restaurant in Phoenix, Arizona, serving Indian fry bread, a Native American staple made from white flour, baking powder, salt and lard or Crisco.[1] The ingredients reflect the commodities doled out on the reservations by the U.S. federal government.[1][2]

The Fry Bread House, which opened in 1992, is owned by Cecilia Miller, a member of the Tohono O'odham Nation of Native Americans.[3][4] In 2012, it was recognized by the James Beard Foundation as an American Classic.[3][5] The restaurant is one of only five restaurants, and the first Native American restaurant, in the United States to win the 2012 James Beard American Classics award.[2][6]

References
  1. Miller, Jen. "Frybread". Smithsonian.com. Retrieved 29 July 2016.
  2. Howard Seftel Fry Bread House Phoenix wins James Beard Award Mar. 13, 2012 Arizona Republic
  3. Laura Hahnefeld (1 August 2013), "The Fry Bread House in Central Phoenix Moving to New Location", Phoenix New Times, Phoenix, Arizona: Phoenix New Times, LLC, retrieved 29 July 2016
  4. Yvonne Dennis; Arlene Hirschfelder & Shannon Flynn (2016). Native American Almanac: More Than 50,000 Years of the Cultures and Histories of Indigenous Peoples. Visible Ink Press. ISBN 9781578596089. Retrieved 29 July 2016.
  5. Winners 2012 James Beard Foundation
  6. Diane Bair & Pamela Wright (22 June 2013), "Native American cuisine in Phoenix", Boston Globe, Boston, Massachusetts: Boston Globe Media Partners, LLC, retrieved 29 July 2016

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