From the Phoenix Eater website, ‘Fry Bread House has more than 20 years under its belt as a metro Phoenix dining staple. The James Beard Award America’s Classics winner specializes in Indigenous preparations of stews, tamales, and hand-stretched, plate-sized fry bread served puffy, golden brown, and faintly greasy. Filled with meat, beans, cheese, and various other savory combos, each fry bread is folded like a giant taco. Of course, there’s plenty of sweet fry bread, too — honey with powdered sugar and chocolate with butter, for example — all profoundly satisfying. Its founder, the late Cecelia Miller, used the Tohono O’odham recipes from her youth, including large, hand-stretched tortillas called chumuth, which accompany hearty stews and form the wraps for hefty burros. There may be no restaurant that is more Phoenix than Fry Bread House. A James Beard America’s Classics honoree and staple for more than 30 years, chef Cecelia Miller’s legacy is the most qualified spot to bless your stomach. A hometown hero that still lives up to the hype, Fry Bread House still somehow manages to exceed expectations every time. The fry bread is obviously the star of the show, but you can not go wrong with the posole, green chili beef, or the chocolate and butter sweet fry bread.’
Need to add Fry Bread House to the PHX and AZ JSON files.
Fry Bread House
Address: 4545 N 7th Ave, Phoenix, AZ 85013
Phone: (602) 351-2345
URL - https://www.frybreadhouseaz.com/
From the Phoenix Eater website, ‘Fry Bread House has more than 20 years under its belt as a metro Phoenix dining staple. The James Beard Award America’s Classics winner specializes in Indigenous preparations of stews, tamales, and hand-stretched, plate-sized fry bread served puffy, golden brown, and faintly greasy. Filled with meat, beans, cheese, and various other savory combos, each fry bread is folded like a giant taco. Of course, there’s plenty of sweet fry bread, too — honey with powdered sugar and chocolate with butter, for example — all profoundly satisfying. Its founder, the late Cecelia Miller, used the Tohono O’odham recipes from her youth, including large, hand-stretched tortillas called chumuth, which accompany hearty stews and form the wraps for hefty burros. There may be no restaurant that is more Phoenix than Fry Bread House. A James Beard America’s Classics honoree and staple for more than 30 years, chef Cecelia Miller’s legacy is the most qualified spot to bless your stomach. A hometown hero that still lives up to the hype, Fry Bread House still somehow manages to exceed expectations every time. The fry bread is obviously the star of the show, but you can not go wrong with the posole, green chili beef, or the chocolate and butter sweet fry bread.’
Closed Sunday
The Food Channel