Claire Corlett

Fish Food, Fish Tanks, and More
Fry Bread Tacos from a Native American Food Truck — Cooking in America

Fry Bread Tacos from a Native American Food Truck — Cooking in America

– So this next spot we’re
checking out is Off the Rez. It’s a food truck that’s serving up Native American cuisine. The only one in Seattle. We’ll be talking to Mark
who is celebrating a dish called fry bread, which is
a recipe that he learned from his Native American grandmother. What’s up, guys? This is the spot, huh? – This is it. – Sick, I’m super excited
to try some Indian tacos and some fry bread. – [Mark McConnell] Let’s do it. – [Sheldon] All right. (upbeat energetic music) – I grew up having fry bread. As far as with natives,
it’s kind of a staple. And when reservations were
given certain rations, they got simple ingredients and they kind of made something out of it. – That’s when food is
like the most like raw, when it’s born out of necessity– – Yeah, exactly. – [Sheldon] Yeah, and then you make something delicious out of it. (upbeat energetic music) – My grandma actually was the first one that I made fry bread with. She moved here with my mom
when my mom was in high school. They came from Browning, Montana. Which is where the
Blackfeet Reservation is. You ready to try one now? – [Sheldon] Yeah, let’s do it. – We make it every day. Flour, water, milk
powder, yeast, some honey, salt, and then you just drop them down. Traditionally the fry bread
would be a lot bigger. People are eating on the
go here, we wanted to do smaller ones and also so
that they can mix it up and try different kinds. (upbeat energetic music) We might as well make it beef because that’s kind of
like the traditional style. Got some beef chili– – [Sheldon] Topped off
with some cheddar cheese. – [Mark] Lettuce, sour cream sauce, and the pickled onions on top. – [Sheldon] Ooh, look at that. – The pulled pork, it’s
not a traditional one, but I’m a big fan of barbecue so I had to have something smoked on here. – Right, right. – [Mark] It’s one of my favorites. Pork shoulder, we smoke it 12 to 14 hours, then we top it off with
barbecue sauce that we make. – It’s a whole whoppingness
of deliciousness. I love how quick and efficient it is, man. – [Customer] Thank you, guys. – Enjoy. – Have a good one.
– Thank you. – Well Mark, in the early days this was your life when the
food truck first opened. – Yeah, this was every day. At that time, food trucks
were relatively new up here and I kind of liked the idea
of being able to move around to different locations. We found this truck, built
it out, and started going. – Were you in the food industry
too, before the food truck? – Actually neither one of
us was in the food industry. We were just kind of
office bees, you know? We just love food and we love cooking and we really wanted something that was our own so far
it’s been such a fun ride– – [Sheldon] Congrats on that. – And it’s like a labor of love. So this is our huckleberry jam one. And then we top it with
a little powdered sugar, and make it extra delicious. Huckleberries are pretty hard to find. – [Sheldon] Yeah. – A lot of the huckleberries around here are reserved for picking by Native tribes. We asked my mother-in-law, Mark’s mom, and then some huckleberries
came to our kitchen. (Cecilia laughing) – I love that. – It was wonderful, yeah. We do have a really popular burger– – Yeah. – Which is our powwow burger. So, instead of a regular bun,
we put it on our fry bread. – Let’s do it. – And it is so delicious. All-beef hand-formed patty. (upbeat energetic music) We also put our house-made
cumin crema sauce. (upbeat energetic music) So you got a bacon
cheeseburger on fry bread. That’s a powwow burger for ya. – Powwow burger. Must be super rewarding, though, because you get to see
the reaction right there. – Yeah, mostly it’ll be Native Americans that grew up having fry bread. There’s no where else to get it here. They’re thankful that we’re
around to supply them. That’s part of why I wanted to do it. (upbeat energetic music) – A lot of the talk in the culinary scene is defining what American cuisine is. A lot of it is celebrated
because of immigrants, but this is even before
that coin was flipped. This is indigenous food. And I love that it’s coming from someones who’s celebrating their own background instead of learning it
on Pinterest and Google. (laughing) – [Mark] Yeah. – This has the pulled pork
chopped on try fry bread. Cheers, guys. – [Cecilia] Cheers. – That’s what’s up. – And you have to make a mess. – Crispy on the outside,
but nice, soft, and doughy. Perfect amount of sweetness. Great job, guys. – Thank you. So this is the most classic, the first one that we came up with. We were like, this is the one we gotta do. For sure. (upbeat energetic music) – I would so crush like 20 of those. I love it. – Thank you. – And then you guys also
even make dessert ones, too. – [Cecilia] Yeah. – That’s so good. Oh my God. Perfect balance of tartness. And it soaks up in the bread, so you get the crispy on the outside, and then soft and gooey. It’s like the perfect jelly doughnut. You guys are crushing it. – Well, thank you. – It’s so good. – Don’t forget about the burger. (upbeat energetic music) – Texture is so key to
making a perfect recipe. And the fry bread has all of
that in it already by itself. – Yeah, it varies from region to region, so we’re doing like Montana style. – Alright. Blackfeet style. – You guys are the only ones
that’s doing it out here. – Yeah, he was like,
I’m craving fry bread. And we kept talking about what kind of restaurant
do we want to open up? And it was like, obviously fry bread. Like, nobody has this, and
we really were just excited about bringing it to people. One of the first places
that I tried fry bread was at a powwow after I met him. But now we’re the fry bread
at the powwows sometimes. – Oh yeah, yeah, yeah. When you guys first opened up, what did people think about fry bread? I don’t know, I didn’t
know about fry bread. – Yeah, for sure. I mean, some people just really
didn’t know about it at all, and they thought that we
invented a fusion concept of Indian tacos. They see Indian taco and they think that it’s curry based. – Yeah yeah yeah yeah. Is there a Native American community here that you guys– – Yeah, the city was
named after Chief Seathl. – And lots of tribes, as soon as you, kind of, come out of the city, there’s like Tulalip
tribes, Suquamish tribes, and lots of other tribes
that are local to here. And coastal tribes. They have their own fry bread style too. Smoked salmon, that’s
just like so delicious. – Oh yeah. – A lot of really good seafood. – Yeah, it’s really good. – So why don’t we see this next to Korean food or… Or even right now, like
Filipino food, right? Why isn’t there Native American food? – I think that, for the Native community, the barriers to entry for
business is a little bit tough. You know? It costs a lot of money
to start something. I mean, we poured our
blood, sweat, and tears into building this business. – I think a lot of it is, Natives were here first. They were making all their food before there was a health
department in Seattle. I think that’s why a lot of
them are on the reservation. Because they can do what they want there. On the land that was theirs. – It’s a struggle. We’ve always gone through
that in Hawaii too. – Yeah it’s the same kind of thing. I wanted to do something that
would give other Natives pride and jump through the
hoops, and make it happen. – You’re wanting to
share your culture, man. There was nothing gonna stop you guys. Especially coming from Native Americans. They should be the first
ones to be celebrated. (food sizzling in the pan) – Now we go in with the goat. – Whoa, you know it’s going
to be flavorful already. – Oh my gosh. – And the goat gets in there. – Yes. (upbeat music)

100 comments on “Fry Bread Tacos from a Native American Food Truck — Cooking in America

  1. and now me, over at least five different seas over, salivating for these 😧😩 no way i can get these anywhere near, thanks

  2. Actually there is a very similar dish in bavaria germany. In this region people are used to eat this as a dessert at traditional festivities!

  3. We have fry bread all over southwestern united states it's nothing new but looks good and new in taco form.

  4. I had this at a place right beside the Little Bighorn National Monument. This video is giving me cravings now.

  5. I live 45 minutes away. I must know where this food truck is •—• I LOVE INDIAN TACOS. I’m Muckleshoot and live on the Muckleshoot reservation. Indian tacos don’t come around often for me😂. Only during pow wows. But I would love to try their Indian tacos😍

  6. bruhhhh, i'll never forget making my first batch of zaasagokwaan on my own….dumbass me didn't consider the only other times i made it was with my aunties for powwows or big dinners,,, so there i am,,, alone in my apartment with enough fry bread to feed 40….

  7. Braddah Sheldon, always love your videos. You proudly rep da 808 and neva forget wea you come from. Stay ha'aha"a 🤙

  8. Oh lord, what did I do to be blessed with this video? I never knew there were so many variations. I only thought about traditional Indian tacos, Wojapi sauce, and dipping it in soup soup soup. My mom would use bread for burgers, prairie dogs, and ham sandwiches and that was it. Now I'm going to ask her to experiment more and more. ^^

  9. I'm native myself and it always comes as a surprise to mr seeing people have interest in our culture, mostly people talk about other races and not about native americans often.

  10. Well this was a type of food that was introduced pretty late, as when they where on the rez, because this was the food rations they where given by the government. Back then it was probably less tasty, and fancy looking. I love how you take something so universal (many cultures have them) and simple as fry bread, and make it so tasty, and fresh. I make this maybe twice a year.

  11. I like injuns I just wish they didn't have such weird accents I knew it was coming I didn't want to click the video I said these injuns are gonna talk weird and it's gonna cause me stress… I was right. But the food looks delicious.

  12. OMG>>>yummmm! Well now I know where to go whenever I'm ever in Seattle! (And yep, you can tell he's Blackfeet…he's got that Browning accent! hehe)

  13. it be cool to visit that place, I used to live on the Navajo rez and moved to phoenix around 8 years ago so i’m literally “off the rez”

  14. Lovely, we make a lot of breakfast items in our neck of the woods. I like rolling em long and throw some hot dogs an chili on those mfrs. Starts with great bread tho, quick mini pizzas are taste too. Fast food chains are terrible these days, had tahco bhell the other day, opened it up to add some sauce. The damn burrito looked like a fully loaded baby diaper, bar aint to high these days.

  15. I appreciate your business, yet as a Native American, pow-wow as a name for a burger is offensive. I hope to visit & try your burger, yet we use different flour.

  16. Navajo here from the Diné tribe. Just want to say thank you for the recognition of the Native Americans here in the U.S. And this video was informative and made me hungry asf. Hahah.

  17. This just inspires me to start a food truck to share our Navajo culture with the different ethical backgrouds of amerca through food. Here on the Navajo reservation I can only think of 2 restraunts that specialize in Native American cuisine. Besides that the only other place to get native food is at a local swapmeet.

  18. I Love my Native American Culture! But one thing bothers me. How come so many Caucasians, are claiming to be Native American? Native American People, are people of color, not European looking.

  19. I'm gonna say this to clear something up that I think is only a Canadian Native America thing. We don't call it fried bread we call it scone

  20. I always look forward to the Powow at the Morongo Casino every year. My favorite is the Hualapai people of Northern Arizona.

  21. I have to come , I knew as soon as I seen your fry bread it was a good chance it was browning Montana fry bread, my daughters grandma is from there

  22. These are soooo good! I make them with a vegan ground 'beef' … and the first time I had them for supper for 4 days straight!

  23. Good to see my heritage used in good services. I've always find it sad that our history of food has been ignored and erased instead of shared and celebrated.

  24. I came across this channel and watching it….interesting because every natives frybread are different….and some are wheat/ blue corn frybread!!! Awesome..

  25. Just Indian taco nothing else.. Not Native american taco lol now just master deep frying the ground beef with cheese inside the dough& i call it a frybread pocket really good sells fast..

  26. For non Native American's try fired bread taco ❤. It is sooo much better than taco bell(ew) or mexican taco in general. Coming from a half native American/Mexican person.

  27. I know he said it’s neat that it’s true American food but really, our people were given rations by the government and fry bread came out of that. Takin lemons and turning into lemonade kinda thing. 😊

  28. I know I'm gonna get a lot of hate for this, but I have to say it.

    By grandma makes better frybread than yours does.

  29. When I was on the rez in Navijo land they were as big as my head or maybe bigger? Also has anyone heard of the native discount for other native americans

  30. Frybread is a labor intensive dish, which is why a lot of time it's done for special events or pow wow season. A spot on the Grand Ronde rez used to have the Skookum Burger. Which was a HUGE burger made with huge frybread buns. It was one of those challenge burgers. Skookum is a word from my coastal tribe that means the equivalent of demon.

  31. Basically the same as Langos from Hungary. When I was in Budapest I had it with sour cream, cheese and chives as well as a burger. Now I know if I'm ever in Seattle to try the taco and huckleberry jam styles.

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