Tocabe’s Osage-Inspired Frybread Tacos

©  Sweet Life

Tocabe’s Osage-Inspired Frybread Tacos

Created out of necessity, frybread is a food that represents both perseverance and pain in American Indian history.  Working with the little available in a changing environment, First Americans developed a recipe that has been proudly passed on from generation to generation.  Learn more.

A quick bread, frybread often accompanies a meal, similar to the way that tortillas can be torn into pieces and used to scoop bites of food or can be dipped in stews and soups.  Frybreads can also be sprinkled with sugar or honey, or used for taco-style dishes, like the recipe below.  Indian tacos are typically topped with ground beef, but I wanted focus on the frybread and also give the hominy salsa a chance to shine.  So instead, I decided to top my frybread with black beans.

I really enjoyed the flavor of the frybread.  It’s texture was soft, chewy and with the addition of honey there was a small hint of sweetness and the dough came together quickly with little cooking time.  This soft dough, which consists of flour, salt, baking powder and water or milk, is fried until lightly brown and puffy.  A delicious addition to any meal!  Enjoy!



Recipe adapted from Indian Country




Recipe adapted from Native American Recipes



Watch Tocabe owners and Guy Fieri cook up some Indian tacos:



Read more about Tocabe.



  1. Anonymous says

    I absolutely love fry bread, but never thought about it as a taco base. The salsa looks wonderful, I´m thinking that I could make the same with mote, a Peruvian corn. Thanks for sharing this recipes. I´m ready to try them asap… Thank you!!!

  2. Presleyspantry says

    Never had it… but I do have fry boots. I guess I will have to give the bread a try…. since they both start with B.

  3. Chelsea says

    I put a tiny hole in the center of the dough while rolling it out so it doesn't puff up too much

  4. Betty says

    When I was in first and second grade my family lived on the Navajo Reservation at Aneth Field in Southeastern Utah which started my life-long love of the American Indian. A couple of young teenage girls made fry-bread one day and it stayed with me forever. I will be trying to make it myself. I do have to say that I found your blog after watching Diners, Drive-Ins and Dives looking for the recipe for the Osage Hominy Salsa. I have made this many times and no one can figure out what it is (most people think it’s garbanzo beans); but EVERYONE just LOVES IT! Thank you for sharing!

  5. Erin Dunn says

    What happened to the recipes that were posted on the website??? I have made the frybread and Osage hominy salsa but did not write the recipes down. Could they please be e-mailed to me or at least be re-posted??


  1. […] Navajo tacos and frybread also remain somewhat controversial because although they have become a widely-accepted symbol of Native American pride, they are not particularly healthy (similar to most fried foods). If you are not lucky enough to live near a place that has Navajo tacos on the menu, you can find recipes for making your own with ingredients you probably already have on hand, or a more complex version with Osage hominy salsa. […]