Zuni and Acoma Pueblo sourdough and sweets
Among the many great local foods at the Gallup Flea Market-- N. 9th street, 8-1 pm every Saturday of the year-- are the bountiful varieties of Native American breads from Zuni, Acoma, Santo Domingo Pueblo, and of course, Navajo red-clay ovens of a dozen or more vendors. White sourdough loaves, cornhusk wrapped 'kneel down bread,' fruit pies and turn-overs, and the ubiquitous fry-bread are the predominant characters.
Jimmy Paywa's display at the flea market
You have to try all of them at some point, but my favorite is the traditional Zuni sourdough, uniquely shaped for tearing off and dipping in stew, from the Paywa family in Zuni. Their ovens are open for visitors (Wed-Fri), just look for the sign on the right of the main road as you drive into Zuni -- Sourdough goes in the oven around noon on Friday, followed by the fruit pies. Interestingly, all of the half-dozen bakers I spoke with said they used Blue Bird flour from local Cortez, CO.
No comments:
Post a Comment