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Local expert: Navajo Deluxe

Posted: Wednesday, Feb 12th, 2014


For more on Heidi Roth and her food adventures, visit her blog at www.foodnwhine.com.
Every culture has its version of a taco: a hand-held wrap made of corn or flour surrounding tasty fillings. The Navajo taco hails mainly from the southwest, and is especially popular in Page.

Growing up here, Ive had my fair share of Navajo frybread (see pants size for proof) and it is delicious. More like the Indian Naan or Greek pita bread, frybread is flour-based and puffy and is the perfect base for a traditional taco filling like seasoned ground beef, lettuce, tomato, salsa.

My mother took to frybread soon after we transplanted to Arizona from Oregon and as taco-lovers, we enjoyed these over-sized, crispy puffy tacos more often than traditional tacos.

My mother was not a fan of lamb, so it was never on the menu at our house. I was excited to try my first-ever Navajo Deluxe. The Deluxe, unlike a Navajo taco, is filled with grilled lamb or mutton and grilled green chiles, served with a boiled potato and corn on the cob. Most vendors also offer hot coffee or Navajo tea.



For the complete article see the 02-12-2014 issue.

Click here to purchase an electronic version of the 02-12-2014 paper.


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