Native Cuisine in Arizona

Arizona Restaurants with Indigenous Dishes and Ingredients

Squash, beans and corn – the "three sisters" of American Indian cooking – are just a few ingredients used in the flavorful dishes served on the many tribal lands in Arizona, along with lamb, cholla buds and frybread.

Discover these and other indigenous foods on menus at American Indian restaurants across the state.

Arizona Restaurants with Indigenous Dishes and Ingredients
Kai at Wild Horse Pass, Chandler

Café Gozhóó, Whiteriver

Featured cuisine: White Mountain Apache

Café Gozhóó, the brainchild of classically trained chef Nephi Craig, features traditional Western Apache dishes such as acorn stew and red chile on its seasonal menus. As often as possible, Craig features locally sourced, Apache-grown produce and promotes healthful eating. For those in a hurry, Café Gozhóó also offers grab-and-go items.

Courtyard Café at the Heard Museum, Phoenix

Featured cuisine: American Indian (multiple tribal influences)

Admission to the Heard Museum isn't necessary to enjoy lunch at its Courtyard Café; but if you visit the world-renowned collection of American Indian art, don't miss the opportunity to dine on tepary bean hummus or the hominy soup, posole. The American Indian-inspired menu changes twice a year to offer new twists on traditional and contemporary dishes. If you can't make it for lunch, the restaurant is also open on First Fridays (except in March), from 5 to 8 p.m., to coincide with the museum's extended hours.

Fry Bread House, Phoenix

Featured cuisine: Tohono O'odham

This casual restaurant located on Seventh Avenue is a Phoenix institution specializing in—you guessed it—frybread. Most diners at Fry Bread House devour it in taco form, with the fluffy bread serving as a "shell" around their choice of meat, but you can also have it on the side with red or green chile stew or posole. Leave room for dessert frybread, with sweet toppings like chocolate, powdered sugar and honey.

Kai at Sheraton Grand at Wild Horse Pass, Chandler

Featured cuisine: Gila River Indian Community

The only AAA Five-diamond and Forbes Five-star restaurant in Arizona, Kai showcases indigenous ingredients such as Ramona's Farm tepary beans and gaiv'sa, and 60-day Pima corn. There are also Arizona-origin ingredients like Peterson honey, Crow's Dairy goat cheese, and Rune Wines.

Dinner is as much about the experience as it is the food. Menus feature watercolor paintings by Joshua Yazzie, flute music floats through the dining room and staff share traditional stories from the community. Order individual entrées, or take your taste buds on the seven-course tasting experience.

Hopi Cultural Center, Second Mesa

Featured cuisine: Hopi

The Hopi Cultural Center is a motel and sit-down restaurant in Second Mesa, a small village on Hopi Tribal Land. The menu changes regularly, but usually features traditional Hopi meals such as Noqkwivi (hominy and lamb stew), Paatupsuki (white corn hominy and pinto beans), and a Hopi Tostada (frybread topped with refried beans, lettuce, cheddar and diced tomatoes).

Note: Hours may vary. We recommend that you call ahead and confirm they're open when you'd like to visit.

Hogan Family Restaurant, Tuba City

Featured cuisine: Navajo

Located next to the Explore Navajo Interactive Museum and Tuba City Trading Post, the Hogan Family Restaurant—open for breakfast, lunch and dinner—serves a little of everything, including American and Mexican cuisine. Navajo-inspired dishes include mutton stew and Navajo tacos made with frybread. For more options, there's a lunch buffet every other Wednesday serving exclusively Navajo dishes.

The View Restaurant, Monument Valley

Featured cuisine: Navajo

The scene isn't the only thing enjoying national acclaim at The View Restaurant. Set among the stunning red rock formations of Monument Valley Navajo Tribal Park, The View Restaurant at the View Hotel has received recognition for its green chile stew, featured in Esquire's "25 Best Bites to Eat in the U.S.A." Its Navajo chefs also prepare red chile pork posole, mutton stew and Navajo tacos.

About the Author

Teresa Bitler

Teresa Bitler is an award-winning travel writer whose work has appeared in National Geographic Traveler, American Way, Wine Enthusiast, and AAA publications. She is the author of two guidebooks and a contributor to Fodors Arizona & The Grand Canyon.


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