Long before craft cocktails and trendy vegan fare, before Chris Bianco put our pizza scene on the map, before Arizona became a state and even before the Spanish showed up, the land you're standing on belonged to Native people. So we can't think of any food that's more authentically Arizona than that of the Indigenous community. The Fry Bread House was opened in 1992 by Cecilia Miller, a member of the Tohono O'odham Nation. It won a James Beard Award in 2012 in the America's Classics category, and even after Miller's death in 2020, it continues to be one of the most beloved restaurants in Phoenix. The menu is simple and hasn't changed much over the years because it doesn't need to. Options like red or green chile beef frybread tacos with beans, cheese and lettuce; hominy stew with chumuth (a Native flatbread); and for dessert, a piping hot frybread drizzled with honey have kept customers coming back for 30 years.