Dig into a Navajo taco
Go to a Native American powwow anywhere in the Southwest and odds are good—like 100 percent—that the Navajo taco will be the star of the concession stand. Its origins are shrouded in mystery—some culinary historians trace it back to the mid-19th century—but its components are clear. Start with fry bread—flat dough fried in oil. Pile on ground meat, lettuce, tomatoes, beans, cheddar cheese, maybe some green chiles. Roll it all up like a burrito or lay it flat like a tostada. Either way, it’s delicious. A great place to try the tacos is the annual Navajo Nation Fair, held each September in Window Rock, Arizona. And, if you’re in Phoenix, stop by the Fry Bread House (602/351-2345).