"But I didn't learn how to make fry bread until I got here. It's not as easy as it looks."
Now, heís dishing up the in-demand Tiwa taco. Itís the Tiwa version of an Indian taco, beginning with one-quarter piece of
fry bread topped with beans and the fixings - pinto beans, shredded lettuce, chopped tomato and grated cheese. Then, it's topped with another
quarter piece of fry bread.
"That's what we call a Tiwa taco."
The secret of the Tiwa taco is in the maker of the fry bread dough, Acoma Pueblo's Zelda Chaplin. She has the touch. Serious
fry bread eaters ask for her by name. "We let Zelda make the dough. Some people come in and ask, 'Is Zelda here today?'" Wilson said.
Blue corn enchiladas and the Navajo favorite mutton stew are the latest additions to the menu.
As for mutton stew, Wilson said, "Itís a little more popular than I thought it would be."
Although the bread pudding is prized, when the platters and posole bowls are finished, Wilson said, "Not a lot of people go
for desserts because they feel so full when they leave here." Wrapped individually are Pueblo sweets - cinnamon sugar cookies known as
biscochitos and prune pies - for visitors to take home.