Fry Bread Chalupa
Amigo Cafe
Fry Bread Chalupa
I’d never had Fry Bread until a road trip took me to the town of Kayenta, Arizona, on the edge of Monument Valley. Was it delicious? And unique? Yes and yes! The soft, fried blue corn dough is topped with a refreshing salad of seared shrimp, arugula, mango pico de gallo, and a scallion-avocado aioli. The combo works. The bread soaks up everything to pillowy perfection and the mango keeps it bright. If you’re headed to Monument Valley and thinking of skipping this—Don’t!
DISHED UP BY...
Victoria Pardo
Victoria Pardo is a practicing historic preservationist for FEMA with a dual interest in food and architecture. She earned her master’s in Historic Preservation from Columbia University, and enjoys consulting with historic sites and house museums, finding ever-changing ways to interpret food history. She has worked in the restaurant industry since the age of 16. She spends most of her time between Nantucket Island, MA, and Maine, working on her website, Food and Architecture, sharing stories, recipes and travel recommendations.
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