This place is so good! I’m embarrassed to admit that I’ve only recently visited here for the first time. Especially being a Phoenix native living close to Guadalupe who grew up on Fry Bread with honey and powdered sugar. Of course my expectations were high for my first visit to Fry Bread House – James Beard recognized and the Green Chili Beef Taco voted as a top dish from AZCentral’sDominic Armato. Plus all its history here in the Valley going back to when it opened in 1992. The restaurant is located within the Melrose district (after a couple relocations). The decor pays homage to Native American culture with plenty of pictures and a Man in the Maze motif standing in place of a welcome mat. The roped off line to the ordering area at first confused me but I eventually caught on. There was a good mixed crowd here and plenty of regulars. Even though I already had my mind set on the taco, the Chumuth Burro, the Red Chili stew and the Hominy stew with plain fry bread called out to me from the menu on the wall as I waited. Service was quick and easy and they really try to move the line. The green chili taco was a lot bigger than I thought. I’m not going to lie, it was also a bit sloppy to eat. But when you stuff a fry bread with all that yummy gooey goodness it’s probably not going to hold together for long. The fry bread is light and crisp and folded into a taco shape. The chili beef was nice and tender with cheese and the perfect amount of spiciness for me. It was a pretty good meal for $9 and good first experience for me. I’m dying to try that stew next time around. I’m also looking forward to introducing some of my Native buddies to this place.
Ever had a moment where you are about to make tacos and you find out that you have no taco seasoning in the pantry? Here is a simple recipe that you can use if you ever find yourself in a pinch and need to throw something together.
If you grew up in Arizona, then you have eaten at Macayo’s Mexican Kitchen. Founded in Phoenix in 1946 by Woody and Victoria Johnson, Macayo’s has been serving the Valley for 70 years. They have worked hard to create a family feel to their restaurants by making hospitality their number one priority. Many of Macayo’s recipes have remained the same as has many of their traditions. I grew up in the days of ordering an open faced cheese crisp for an appetizer (along with some yummy chips and salsa). I’m also a big fan of their chimichangas with their awesome Baja sauce. But the best deal has to be their Señor Bob or Cha Cha mugs. You purchase one of these and bring it back for a margarita refill at a great price. I have many fond memories of eating here (especially at their Depot Cantina location in Tempe) and hope to keep my own tradition going for years.