The Fry Bread House

This Phoenix spot is a long-time Arizona favorite, and for good reason: the fry bread. Native American fry bread is a pillowy, frisbee-sized fried dough that serves as a vessel for honey and powdered sugar or filling toppings like beans, vegetables, and meats and cheeses. Cecelia Miller of the Tohono O’odham Nation opened The Fry Bread House in the early 1990s, and it remains owned and managed by the family today. The location has jumped around over the years, but the menu still features the original family recipes from the restaurant’s early days.