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
- ^ a b Miller, Jen. "Frybread". Smithsonian.com. Retrieved 29 July 2016.
- ^ a b Howard Seftel Fry Bread House Phoenix wins James Beard Award Mar. 13, 2012 Arizona Republic
- ^ a b 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
- ^ 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.
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- ^ 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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