Fry Bread House • 1992

In Phoenix's Melrose District, this Tohono O'odham-owned family restaurant serves pillowy fry bread that earned the first-ever James Beard America's Classics award for Native American cuisine in 2012. Founder Cecelia Miller opened the counter-service spot in 1992 to create a gathering place where Native people could eat traditional foods like red chili beef tacos, green chili stew, and burros built on handmade fry bread, still prepared from her mother's recipe. Lines form 30 minutes deep for the ultimate taco stuffed with beef, beans, and cheese, or the chocolate-butter fry bread that locals order for dessert.