First Nation/Indian Food from Arizona
From Arizona Cook Book (1998) by Al Fischer and Mildred Fisher. Published by Golden West Publishers, 4113 N. Long View Ave. Phoenix AZ 85014
There are many different Indian Tribes in the Southwest and their foods vary. Recipes are often handed down by word-of-mouth, and measurements are by the time-honored "handful" rather than by measuring spoon and cup. The recipes which follow have been contributed from long-time Arizona friends, as weell as from the Bureau of Indian Affairs, the Office of Navajo Economic Opportunity, and the Navajo Tribal Museum.
PIMA: Famous for their popovers and tortillas, this group accents beans and potatoes in their diet.
PAPAGO: Highly seasoned beans and fresh green chilis are typical foods preferred by the Papagos, who live along the Mexican border. The beans are often cooked with whole wheat kernals and cheese.
APACHE: LIving in eastern Arizona, htis group enjoys deer, cattle and fish in their diet.
NAVAJO: Staples of the Navajo diet are mutton, fried bread, and fried potatoes. Addditionally, the Navajos harvest and roast pinon nuts, which are gathered in late fall.
HOPI: Ground corn meal is an important part of Hopi religious services and culture. Their villages are located on three mesas in an area northeast of Flagstaff.
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