Thursday, December 27, 2012

National Museum of the American Indian

I love this place! Quinoa cazuela, cheese fry bread, corn salsa, squash and pear gratin. — at Smithsonian's National Museum of the American Indian in Washington D.C.
The Arizona Historical Society Museum at Papago Park in Tempe is an affiliate of the Smithsonian. Tastes & Treasures cookbook has a wonderful corn salsa recipe on page 33 and Navajo fry bread recipe on page 14.