Or at least that used to be the case before this fry bread fortress pitched tent inside the west Valley's SwapMart.
Angelina's makes pouf-perfect fry bread from a recipe handed down through generations of Native Americans, rolling the dough, working it into ovals, puncturing its middle and dropping it into fryers. The bread emerges glistening, puffy and impossibly light. Topping options include vigorously seasoned red or green chile, ground or shredded beef and shredded white meat chicken, as well as simple shakes of powdered sugar and sticky squeezings of honey.
Alas, the swap mart is only open on weekends, but we're willing to wait: It lends new meaning to TGIF -- Thank God It's Fryday.