In the show, host Guy Fieri “takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades.”
Fry Bread House was opened in 1992 by Cecelia Miller, a Tohono Oʼodham woman.
“Tired of having no public restaurant for Indian people to gather and eat as they would at home, she refined her cooking and recipes, took a small business class and started the Fry Bread House,” the eatery’s website says. “Tohono Oʼodham people are known throughout the southwest for their red chili beef, large, hand-stretched flour tortillas and fry bread.”
It began in a tiny, two-room space on 8th Street and Indian School Road in a small strip mall before moving in 2009 to Baseline and Dobson roads in Mesa. Now, the Fry Bread House is located at 4545 N. 7th Ave., in Phoenix.
“No trip to Phoenix is complete without a visit to the Fry Bread House, a trim-paneled room on a modest, sun-baked residential street, founded in 1992. The sign outside says “Native American Food.” At the counter inside, you can order exhilarating, complex red and green chile stews that are a primal blast of the Southwest,” the award says about Fry Bread House.
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