These Navajo Tacos are a delicious and satisfying meal that perfectly captures the spirit of Zion National Park. It’s a signature dish at the Red Rock Grill, located inside the historic Zion Lodge.
A fusion of Native American and Mexican cuisine, this hearty and flavorful dish is the perfect way to fuel up after a day of hiking.
The Origins of Frybread
The foundation of the Navajo Taco, frybread, emerged during a dark period in Navajo history. In the 1860s, the U.S. government forcibly relocated the Navajo people from their ancestral lands in Arizona to a desolate area in New Mexico, a journey known as the “Long Walk.” To survive, the government provided them with rations of flour, sugar, and lard, ingredients unfamiliar to their traditional diet.
The Navajo people adapted these ingredients to create frybread, a simple yet satisfying dish. Frybread is made by frying dough, often seasoned with salt, in hot oil. It became a symbol of resilience and a staple of Navajo cuisine.
The Birth of the Navajo Taco
In the 1960s, Lou Shepard, the manager of the Navajo Lodge, is credited with creating the Navajo Taco. Inspired by the flavors of Mexican cuisine, he combined the traditional frybread with ground beef, beans, cheese, lettuce, tomato, and other taco toppings. This innovative dish quickly gained popularity, becoming a favorite among both Navajo people and visitors to the region.
A Cultural Icon
The Navajo Taco has since become a cultural icon, representing the resilience and creativity of the Navajo people. It is often served at powwows, festivals, and community gatherings, bringing people together and celebrating Navajo heritage. Today, Navajo Tacos can be found in restaurants, diners, and food trucks throughout the American Southwest. It is a signature dish at the Red Rock Grill at Zion Lodge in Zion National Park.
While the Navajo Taco is a relatively recent invention, its roots lie deep in the history and culture of the Navajo Nation. It is a testament to the Navajo people’s ability to adapt and thrive, even in the face of adversity.
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Zion Lodge Navajo Tacos
Recipe by Jason Hill – CookingSessions.comIngredients
For the Navajo Fry Bread:
- 1 cup milk
- 1 cup water
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- Vegetable oil for frying
For the Chili:
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1 pound lean ground beef
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 28 ounces diced tomatoes drained
- 15 ounces kidney beans rinsed and drained
- 1 1/2 cups salsa
- 1/2 cup chopped fresh cilantro
- 12 Navajo Fry Breads
- 2 cups shredded lettuce
- 2 cups diced Roma tomatoes
- 1 cup diced red onion
- 1 cup shredded Monterey Jack cheese
To Assemble the Tacos:
- 1 cup shredded cheddar cheese
- Sour cream for serving
- Salsa for serving
- Guacamole for serving
Instructions
Make the Navajo Fry Bread:
- Combine Wet Ingredients: In a small saucepan, heat milk and water until warm.
- Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Mix Wet and Dry: Gradually add the warm liquid to the dry ingredients, mixing until a dough forms.
- Knead: Knead the dough on a lightly floured surface until smooth.
- Rest: Let the dough rest for 15 minutes.
- Fry: Heat oil in a deep skillet to 375°F. Roll out dough into 6-inch circles and fry until golden brown on both sides. Drain on paper towels.
Make the Chili:
- Sauté Onions: Heat olive oil in a large pot and sauté diced onion until softened.
- Brown Meat: Add ground beef and cook until browned, breaking it up with a spoon.
- Add Spices: Stir in chili powder, cumin, salt, and pepper.
- Combine Ingredients: Add diced tomatoes, kidney beans, and salsa to the pot.
- Simmer: Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until thickened.
- Add Cilantro: Stir in fresh cilantro.
Assemble the Tacos:
- Top Fry Bread: Place a Navajo fry bread on a plate.
- Add Chili: Top with a generous spoonful of chili.
- Add Toppings: Add lettuce, tomatoes, red onion, Monterey Jack, and cheddar cheese.
- Serve: Serve with sour cream, salsa, and guacamole.
