Fry Bread House: A taste of Indigenous culture

Fry Bread House not only packs delicious ingredients between a fluffy piece of frybread but also a whole lot of history.

Richard Perry, co-owner of Fry Bread House, said it is a unique restaurant that uses frybread as the main part of their menu.

Frybread, Perry said, was created by Native Americans looking for a way to make food out of the supplies provided by the government.

Since his mother, Cecilia Miller, opened the doors to the restaurant, Perry said he had no doubts the restaurant would be a success. Miller received the James Beard Award®, which was not only an accomplishment for her, Perry said, but for the community.

“It really recognized what she was able to accomplish, not only for the Native community but the community at large,” Perry said. “Fry Bread House is a unique restaurant that I believe has become a pillar of the community.”

Perry added the restaurant is a place where people from all over can come and not only enjoy a delicious meal but also learn about the history of frybread.

Guest Amoré Cianciola said there are many types of Indigenous food that visitors can find at Fry Bread House.

Cianciola said her favorite dish is the Native taco. Folded into a puffy piece of frybread, the dish includes refried beans, cheese, tomato and lettuce.

She said beyond the delicious food Fry Bread House offers, Cianciola said her favorite part is the outdoor seating. While waiting for food, she said they also bring in local artisans for guests to take a moment and shop.

Cianciola’s pro tip: Always buy that second piece of frybread.