Bear Cuisine

Indian Taco

Every year at the State Fair we eagerly chow down on an Indian Taco. This is usually the only time we have one of these unless we get to one of the pueblo feast days in the summer or early fall. What makes this in an Indian Taco is the frybread. And hot frybread is  a real treat.

INDIAN TACO

FRYBREAD

• 3 cups flour
  
• 1 teaspoon baking powder
  
• 1 teaspoon baking soda
  
• 1/2 cup powdered milk
  
• Oil or shortening for frying
  

Mix all the dry ingredients together. Add warm water to the mixture until the consistency is pliable but not sticky. Kneed the dough until it begins to fight back; roll into 3-inch balls. Roll the balls of dough until they are thin, but without holes or tears. 

Heat the oil to 375 degrees. When the oil has reached the proper temperature, punch a hole in the center of the dough and place in the oil. Cook until golden brown, turning once during the cooking.

Now the bread is ready for the toppings to make it a taco.

INDIAN TACO

• 1 cup freshly cooked pinto beans
  
• 1/4 lb. cooked hamburger meat
  
• 1 cup red or green chile sauce
  
• 1 cup of shredded Monterey Jack cheese
  
• 2 diced tomatoes
  
• 2 cups diced lettuce
  
• chopped onions
  
• frybread
  

Take one frybread and layer the ingredients. Begin first with the beans, then the hamburger and add the chile sauce. Then add lettuce, onion and top with cheese.

You can easily make this vegetarian by leaving out the hamburger. If you do, increase the pinto beans to 2 cups.

One taco can serve 2 people.

The State Fair

Every year for the first three weeks in September, the New Mexico State Fair reigns in Albuquerque. All of us love it and eagerly anticipate our visit(s) to this event. Hallie takes a friend and they spend their time on the Fairway eating junk and taking "wild" rides. We spend our time at other parts of the Fair eating junk and taking in the sights and sounds of whatever is happening on that particular day. This year we watched goats being judged, some Hunter Jumper equitation and barrel racing. But there is no doubt that we have the most fun sampling food that we don't eat at any other time during the year. (Well, there is Balloon Fiesta, but that's another story.)

I WOULD LIKE ONE OF THESE SIGNS FOR MY KITCHEN

THEIR CORN REALLY IS THE BEST. WHEN IT APPEARS AT THE FARMER'S MARKETS, PEOPLE ARE WILLING TO STAND IN LINE FOR A LONG TIME .

RASPBERRY SWIRL ICE CREAM WITH BLACKBERRIES FROM THE CORNFIELD

A COALITION OF METHODIST AND PRESBYTERIAN CHURCHES RUNS THE ASBURY CAFE

The ladies and gentlemen of the churches staff the cafe and bake the pies and great pies they are too. All the proceeds are donated to charity. Here you can have your pie and eat it too.

WITH A SIGN THIS COLORFUL, THE FOOD HAS TO BE GOOD--RIGHT?

TURKEY LEGS AND FRITO PIE ARE STAPLES OF FAIR CUISINE

HOME OF EVERYTHING DEEP FRIED

A DEEP FRIED TWINKIE

IT'S NOT THE WORST THING I'VE EVER EATEN

ON THE OTHER HAND, THIS NAVAJO TACO WAS EXCELLENT

MAYBE NEXT YEAR, WE'LL GET THOSE CHICAGO DOGS