Fry Bread House is a family-owned Native American restaurant in Phoenix's Melrose District specializing in Tohono O'odham-inspired cooking and made-to-order fry bread. Founded in 1992 by Cecelia Miller, a Tohono O'odham woman from Arizona, the restaurant has become a well-known destination for experiencing Indigenous food traditions in a casual community setting.
The restaurant's signature fry bread forms the foundation for savory Indian tacos and sweet desserts, while the menu also incorporates dishes and ingredients associated with Tohono O'odham and broader Southwestern food traditions. Fry Bread House has received a James Beard Award, Michelin Guide Recommended Restaurant and multiple Best of Phoenix recognitions.
FRY BREAD
Fry bread is the centerpiece of the Fry Bread House menu. The restaurant prepares its bread to order, creating a warm, soft interior and crisp fried exterior that serves as the base for both savory and sweet dishes.
Savory fry bread options can be topped with combinations of meat, beans, cheese, lettuce, tomatoes and other ingredients to create substantial Indian tacos. Menu offerings have included:
Native Taco
Beef Taco
Combo Taco
Vegetarian Taco
Ultimate Taco
Waila Fry Bread
Junior Rodeo
Birria-style fry bread tacos
The restaurant also offers plain and sweet fry bread, including preparations with honey, powdered sugar, cinnamon sugar and other toppings.
For takeout orders, the restaurant asks customers to allow approximately 10-15 minutes after arrival because the fry bread is prepared fresh for each order.
Fry Bread House partners with third party delivery such as Uber Eats and Door Dash.
TOHONO O'ODHAM FOOD TRADITIONS
Fry Bread House's menu reflects the culinary heritage of its founder and her Tohono O'odham community. In addition to fry bread, the restaurant incorporates foods and flavors associated with Southern Arizona and the Sonoran Desert region.
Menu items have included:
Red chili beef
Green chili beef
Hominy stew
Vegetable beef stew
Posole
Tamales
Housemade Flour Tortilla (Chumuth)
Birria
Indian Tacos
Sweet Fry Bread
The restaurant's red chili is particularly associated with its menu and provides a distinctly Southwestern flavor profile. The combination of traditional and contemporary dishes allows visitors to experience Native food traditions in a modern restaurant setting.
SOUPS, STEWS & OTHER SPECIALITIES
Fry bread is often paired with hearty soups and stews, making the restaurant a destination for a filling meal rather than simply a snack.
Depending on the current menu, selections can include:
Hominy stew
Vegetable beef stew
Red chili stew
Green chili stew
Posole
Seasonal or specialty dishes
Availability can change, so visitors interested in a particular dish should check the current menu or ask when ordering.
SWEET FRY BREAD
Sweet fry bread provides a popular dessert option and offers another way to experience the restaurant's signature bread.
Dessert preparations can include:
Honey
Powdered sugar
Cinnamon sugar
Chocolate
Butter and other toppings
Portions can be substantial, making sweet fry bread a good option to share after a meal.
COMMUNITY & CULTURAL SETTING
Fry Bread House functions as more than a restaurant. Its location and programming provide a space where Native artists, makers and community members can connect with visitors.
The restaurant has used its outdoor patio and gathering areas for community and cultural activities, including opportunities for Native artists to display and sell artwork and jewelry.
This community-oriented atmosphere allows visitors to experience Native food alongside contemporary Indigenous art and local community activity.
INDIGENOUS ENTREPRENEURSHIP
The restaurant represents an example of Native-owned culinary entrepreneurship in Phoenix. Cecelia Miller established Fry Bread House in 1992 to share foods connected to her family and Tohono O'odham heritage.
Its continued operation provides a place where Indigenous food traditions are prepared and served by a Native-owned business rather than presented solely through a museum or cultural exhibition.
The restaurant's recognition, including its James Beard Award and Michelin Guide Recommended Restaurant, has also helped bring broader attention to Native American cuisine in Arizona.
AWARDS & RECOGNITION
Fry Bread House has received significant recognition for its food and contribution to Phoenix's culinary community.
Highlights include:
James Beard Award: America’s Classics
Michelin Guide Recommended Restaurant
Multiple Best of Phoenix recognitions
Long-standing reputation as a destination for Native American cuisine in Phoenix
New York Times 36 Hours in Phoenix-Recommended Restaurant
Featured on Food Network: Diners, Drive Ins and Dives
Featured on "Leguizamo Does America-Phoenix"
Featured on "Check Please Arizona"
These distinctions have helped establish Fry Bread House as a notable stop for visitors interested in Arizona's Indigenous food traditions.
VISITOR INFORMATION
Founded: 1992
Founder: Cecelia Miller, Tohono O'odham
Hours: Monday-Saturday, 11 a.m.-8 p.m.; closed Sunday.
Takeout: Available. Because fry bread is made to order, allow approximately 10-15 minutes after arrival for takeout orders.
Delivery: Available through third party delivery services such as Uber Eats and Door Dash.
Seating: Indoor dining and outdoor patio seating are available. Seating can become limited during busy periods.
Accessibility: Wheelchair-accessible facilities are available; visitors with specific accessibility needs should contact the restaurant in advance.
Parking: Parking is available onsite and near the restaurant, although spaces can become limited during busy periods.
Catering: Catering inquiries can be directed to FryBreadHouseAZ@gmail.com.
Cultural Respect: Fry Bread House represents living Tohono O'odham food traditions and Native entrepreneurship. Visitors are encouraged to learn about the food and its cultural context while treating the restaurant and community space respectfully.
Best Experience: First-time visitors may want to try one of the signature fry bread tacos and a sweet fry bread dessert to experience both savory and traditional-style preparations of the restaurant's namesake food.
