Just north of Indian School on 7th Avenue sits a tiny building that is home to your favorite festival treat—fry bread. Yes, you too can enjoy all the fry bread you want without ever having to face a toothless carnival worker or risk being thrown up on by a small child after getting off the zipper. And the fair is only once a year, while The Fry Bread House is open year round Monday through Saturday from 10 a.m. till 8 p.m. to satisfy your fry bread cravings.
If you can find a spot in the parking lot, you scored. If not, no worries, there is plenty of parking around the corner. This little gem gets packed during lunch hours so be prepared for a little bit of a wait. Order at the counter, grab your drink and seat yourself at a booth or one of the few tables in the small dining area. If you have any more then four people, this probably isn’t your best bet.
The menu consists mostly of, you guessed it, fry bread. Sweet, chewy, warm bread is stuffed with delicious, creamy, homemade beans, spicy red or green chili, chorizo, or just plain ol’
Since you are going to have to spend a few hours in the gym working this off you might as well go all the way and order a Specialty Tacos. Your choice of toppings with shredded cheese and lettuce folded up like a taco. These guys are huge, you still need a fork and a knife to take it down. Split one with your lunch comrade to save room for dessert. You will ultimately regret not indulging in a warm piece of fry bread topped with honey and sugar.
If fry bread isn’t what you’re in the mood for, they also offer a variety of house stews, burros, and red chili or vegetarian tamales. The very friendly Tohono O’odham, who own and operate the restaurant keep it cheap. Only one item on the whole menu will put you over the $7 mark , the Ultimate Specialty Taco. Everything else will run you about $6. Add a drink and you’re still under the $10 mark.
Fry Bread House, located in Phoenix, was started in 1992 by Cecelia Miller of the Tohono O’odham Nation. Her son, Michael Perry, manages the restaurant known for its delectable chewy and flaky fry breadtopped with a variety of flavorful ingredients such as chorizo, chilies, and, in its dessert version, butter and chocolate.
In addition to El Chorro Lodge in Paradise Valley, Fry Bread House is only the second Valley restaurant to receive the award since it became a category in 1998.
According to Indian Country Today, Miller and her son and general manager Michael Perry will move The Fry Bread House sometime in August to bigger digs at 1003 East Indian School Road, the former home of Pancho’s Mexican Buffet.
The Fry Bread House, known for its delectable chewy and flaky fry bread topped with a variety of flavorful ingredients such as chorizo, chiles, and, in its dessert version, butter and chocolate, has been in its current location for 13 years.
Indian Country Today goes on to say when The Fry Bread House opened in 1992, it had just three items on the menu, and that Miller’s daughter, Sandra, says her mom made $50 on opening day.