Food & Drink thread

DonkeyKilla said:
what the fuck is fry bread?
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I reacted with a “wow” and then realized I didn’t know what it was until I moved here. It’s Native American. If you’ve ever had a native taco (around here they’re called Navajo Tacos), you’ve had fry bread.
 
Navajo Taco

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TheNextStep said:
I reacted with a “wow” and then realized I didn’t know what it was until I moved here. It’s Native American. If you’ve ever had a native taco (around here they’re called Navajo Tacos), you’ve had fry bread.
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I've had native taco but I think we are talking about something different... :D
 
TheNextStep said:
I reacted with a “wow” and then realized I didn’t know what it was until I moved here. It’s Native American. If you’ve ever had a native taco (around here they’re called Navajo Tacos), you’ve had fry bread.
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Navajo or Indian Tacos usually have Chile Colorado and frijoles (refried beans) or ground beef and pinto beans. Then you add your own toppings beyond that with tomate, queso, lechuga, etc. That's Tomato, Cheese, Lettuce, for you non-Spanish speakers.

Frybread itself is a super versatile delight. You can eat it plain and it's kind of like Naan, as it doesn't have massive flavor of it's own. It will take on the taste of the oil, basically. You can make the tacos out of it, you can make it a bowl for the red chile, you can slap meat and cheese in between and make it a sandwich. Best of all, you can add a little honey and powdered sugar and enjoy it as a dessert. It's very similar to sopapillas or beignets, although the taste and texture are different (heavier) than their cousins to the east.

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Also, frybread should be about 8-12 inches across, mostly round and not too thick. If it's thick, it gets too oily. If it's too big/small, it tends to get burned.

I wish my wife knew how to make it, but it's not one of those things that her family ever did.
 
Raider Outlaw said:
You fry the bread in a pan before putting it in the oven. I can't ever make it right.
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It's deep fried, you sucka!

Flour, salt, water is the basis of it, but different areas will add a few extra bits to the masa (dough) for their own flavor/style.
 
YodasBeast said:
It's deep fried, you sucka!

Flour, salt, water is the basis of it, but different areas will add a few extra bits to the masa (dough) for their own flavor/style.
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It's basically a denser funnel cake texture IMO. I've had it with Indian tacos and also prepared similar to a funnel cake with fruit, powdered sugar, etc.
 
YodasBeast said:
Also, frybread should be about 8-12 inches across, mostly round and not too thick. If it's thick, it gets too oily. If it's too big/small, it tends to get burned.

I wish my wife knew how to make it, but it's not one of those things that her family ever did.
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My Dad was from extreme southern Colorado. My Mom from Albuquerque. We called it sopapillas. But there is "genuine Navajo fry bread".

Sometimes 1 big round flat one and serve like a flat enchilada. Similar to New Mexico enchiladas (flat like a stack of pancakes). Or smaller ones like bread or stuffed with green chili. Or like a dessert with honey on it.

My Mom used to make them from scratch but there are mixes out there.
 
Not the same but this food talk triggered this: There’s a small, local Mexican restaurant in Santa Monica called Casablanca. (Yes, it has pictures of Humphrey Bogart all over the walls, including the bathrooms). Two (other) things separate this restaurant from other Mexican food restaurants.

First, a mobile tequila bar that wonders the floor and brings drinks to your table. If you’re drinking tequila, no waiting involved.

Second, no chips. In the middle of the dining room they have a lady hand making light, thin but large flour tortillas. The servers then bring them to every table all dinner long. You fold and dip them in your choice of salsa. So good. I’m hungry now!
 
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Sleet said:
Not the same but this fool talk triggered this: There’s a small, local Mexican restaurant in Santa Monica called Casablanca. (Yes, it has pictures of Humphrey Bogart all over the walls, including the bathrooms). Two (other) things separate this restaurant from other Mexican food restaurants.

First, a mobile tequila bar that wonders the floor and brings drinks to your table. If you’re drinking tequila, no waiting involved.

Second, no chips. In the middle of the dining room they have a lady hand making light, thin but large flour tortillas. The servers then bring them to every table all dinner long. You fold and dip them in your choice of salsa. So good. I’m hungry now!
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sounds amazing. Old town San Diego has some good spots with the fresh tortillas like that.
 
DonkeyKilla said:
sounds amazing. Old town San Diego has some good spots with the fresh tortillas like that.
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I live El Agave although it's not actually on Old Town officially . Lots of tequila. And a huge liquor store down stairs.
 
Someone mentioned cornbread. This cajun dude cook a lot of good shit. Most if it accompanied with that muhfukin cornbread. Check him out.

 
Hopefully that broken link works. I never know. Sometimes they don't always work for me.
 
JohnQ said:
My Dad was from extreme southern Colorado. My Mom from Albuquerque. We called it sopapillas. But there is "genuine Navajo fry bread".

Sometimes 1 big round flat one and serve like a flat enchilada. Similar to New Mexico enchiladas (flat like a stack of pancakes). Or smaller ones like bread or stuffed with green chili. Or like a dessert with honey on it.

My Mom used to make them from scratch but there are mixes out there.
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Yeah, sopapillas are a cousin to frybread, much like beignets. Both of those tend to be fluffy and airy, while frybread is dense and flat. I've seen sopapillas stuffed before, but I thnk beignets are just dessert. All are delicious in their own right.
 
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