Much of the food, even some of the fish, is grown by the Native Maricopa Indians on the nearby Gila River Reservation. Other ingredients, such as buffalo, come from the Cheyenne River tribe or the Sea of Cortez in neighboring Mexico. The mole is made from pumpkin seeds raised by Tucson’...
At the much more casual Fry Bread House, an everyday Native American staple gets the royal treatment, served alongside good pozole and menudo since the early 1990s — which is nearly yesterday compared to Tucson's El Charro Cafe, said to be America's oldest Mexican restaurant, laying claim ...