Navajo Tacos at Cameron Trading Post

Renee Donnelly

Fry Bread was popular at Cameron Trading Post with lots of choices for toppings. The recipe for Navajo Tacos is in Tastes and Treasures cookbook.

Renee Donnelly made a new friend with Tiffany Aerion

Karolee Hess, Karen Swanson, Cathy Shumard

Cameron Trading Post sells Tastes & Treasures cookbook

Happy to announce that you can purchase our award winning Tastes & Treasures A Storytelling Cookbook of Historic Arizona at Cameron Trading Post in Cameron, Arizona. We took boxes of cookbooks on our 3 day Historical League journey to the Navajo Nation. After lunch at Cameron Trading Post, Leslie Christiansen and Ruth McLeod showed took the cookbook to gift shop buyer, Jolleen Kerley. She looked at the first chapter with Navajo Tacos from Cameron Trading Post and was sold!

Jolleen Kerley was born on the black mountain
in the background

Next time you are in the NE corner of the state, stop in to this HUGE Trading Post and enjoy!

Ruth McLeod and Leslie Christiansen: cookbook planning on the bus

Shipping Tastes & Treasures to Moscow, Idaho

Nice letter from Ellen in Chandler who ordered a cookbook for her friend in Idaho after reading The Arizona Republic article about Navajo Tacos from Cameron Trading Post.

Dear Ruth,

I actually read the recipe for Navajo Tacos and Indian Fry Bread in the recent Chandler Republic in Jan D'Atris column. She mentioned  that credit for the recipes was the Historical League's cookbook. My friend in Idaho and I are both Arizona natives. She misses Arizona a lot and is interested in anything historical - especially if it involves cooking. I know she will use many recipes from this book - and when I go to visit I will willingly be the "Guinea Pig" when she tries them out.

Thanks for helping to keep the memories of Old Arizona alive.

Navajo Fry Bread

Cameron Trading Post is featured in the first chapter in Tastes & Treasures cookbook. Page 14 has this delicious recipe. It is much easier than I thought and a big hit with the family. 

Candice from Maryland writes, "I used a recipe from Pioneer Woman. Not authentic (I think powdered milk is more authentic) but easy, ingredients on hand, and delicious! Super fun for toddler hands too. We ate so much we had to take a family walk."

Lots of great topping suggestions too - Lettuce, tomato, ground beef, pinto beans, sour cream, avocado, cheese, green chiles . . .

Navajo Fry Bread
Ingredients:

• 3 cups All-purpose Flour
• 1/2 teaspoon Salt
• 3 teaspoons Baking Powder (slightly Rounded Teaspoons)
• 3/4 cups Milk
• Water As Needed To Get Dough To Come Together
• Vegetable Shortening Or Lard For Frying

Directions:
Stir together flour, baking powder, and salt in a medium bowl. Stir with a fork as you pour in the milk; keep stirring for a bit to get it to come together as much as possible. Add just enough water (about 1/4 to 1/2 cup) to get it to come together. Cover the bowl with a dish towel and let it sit for 35 to 45 minutes to rest.

When you're ready to make the fry bread, heat about 1 to 2 inches shortening/lard in a large skillet over medium-high heat. Grab a plum-sized piece of dough (or larger if you want larger fry bread) and press it into a circle with your fingers: place it on a clean surface and begin pressing in the center and work your way out, stretching it as you go.
When the circle is about 4 to 7 inches (however big you want it) carefully drape it into the skillet. Allow it to fry on one side until golden brown, about 1 minute, then carefully flip it to the other side using tongs. Fry it for another 30 to 45 seconds.
Remove the fry bread to a paper towel-lined plate and allow it to drain while you fry the other pieces.
Serve warm!

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.