In 1992, a Tohono O’odham woman opened Fry Bread House in Phoenix with just three items on the menu. “…[S]he made $50 on opening day,” says daughter Sandra Miller.
Two decades later, the James Beard Foundation named the restaurant one of “America’s Classics,” recognized for its “timeless appeal” and “beloved for quality food that reflects the character of the community.”
At Fry Bread House, an all-Native staff hand-stretches warm, puffy fry bread and tops it with red chile stew, chorizo and cheese, or any other number of toppings.
For 13 years, Fry Bread House has operated on Seventh Avenue in an innocuous building marked simply by a sign indicating “Native American Food.” Inside, a smaller sign notes the establishment is “Tohono O’odham Owned and Operated.”
Now owner Cecilia Miller and her son and general manager Michael Perry have found a bigger location, still in central Phoenix. Sometime in August, Fry Bread House will move to 1003 E. Indian School Road, the site of the former Pancho’s Mexican Buffet.