Navajo Taco

The Navajo taco is a contemporary Native American dish that reimagines the traditional taco using frybread as the base. Its origins trace back to the mid-19th century when Navajo people, forcibly relocated by the U.S. government, combined government-issued flour, lard, salt, and sugar to create frybread. This staple later evolved into the Navajo taco, a symbol of resilience and adaptation.

Key ingredients include a round of frybread, typically deep-fried until puffy and golden, then topped with seasoned ground beef or mutton, pinto beans, shredded lettuce, diced tomatoes, grated cheese, and sometimes green chiles or sour cream. A great version balances a light, airy, and crisp frybread with well-seasoned meat and fresh toppings, avoiding sogginess.

Regional variations exist across the Southwest. In Oljato-Monument Valley, Arizona, The View Hotel serves a version praised by chef Giovanni Fois for its authenticity and setting. Some versions substitute beef with traditional mutton, while others incorporate local ingredients like blue corn or posole. The dish remains a staple at powwows and state fairs, celebrated for its hearty, comforting profile.