Nada Frittata

Hey Truckies...

We are in Holbrook, Arizona today. The vibe here in the food truck is getting a bit melancholy because we know the next stop is the end of our journey.

We're live bloggin from the classic Wigwam Motel. The crew wants to stay the night here and sleep in those cool Wigwams.

The only thing is they are really Tepees. A rose by any other name :)

So, we decided to create a mix of modern and traditional Native American food for the good folks here in Holbrok.

As chef Ari prepared this meal, he began to tell the story behind it:

Long ago, a Zuni man fell hopelessly in love with a woman of his world.

He tried and tried to get her attention, but her eyes were always fixed on the sky.

Finally he went back to his place and crafted a ring made of turquoise and silver.

The day came, and he placed the ring upon his true love's finger.

The magic of the ring transformed both of them.

They both became beautiful birds and then...

ascended to the sky.

You know  the drill by now....

Let's do this!

Fried Bread:

Our Food Truck crews prefers not to deep fry if possible, so we made a spin on tradition and actually cooked up the bread in a Frittata pan.

Seems like everybody has their own recipe for the dough.

But we like the basic flour and water.

Some add baking power and powered mild. Some add yeast and let it rise.

We made small flat disks of dough; maybe 3 or 4 inches across.

Then into our pan with a touch of EVOO and a flip when it's brown on the bottom.

Taco:

Add some toppings to the Fry Bread.

We like sliced up Alfredo Chicky, but you can use ground burger.

Lettuce, red pepper, chopped red onions, and shredded cheese.

Some hots if you like it hot.

Thar ya be, Pilgrims.

Ah, wait a minute....

Where is Dr. Nefario?