Courtesy Jamon’s Frybread Cabana
Jamon’s Frybread Cabana
Albuquerque, New Mexico
Jamon’s Frybread Cabana blends some of owner James Trujillo’s favorite family recipes from his Chiricahua Indian and Brazilian heritages for groups in this Albuquerque hot spot. The result is deliciously different with just a touch of fusion flair,
Trujillo learned to cook while working at a local American Indian Cultural Center and went on to open his own Indian taco booth at the state fair, where he employed 20 Native Americans from many different tribes. The influences of all the different native tribes he’s worked with over the years, along with those of his mama’s Brazilian cooking, are evident in his creative Native American fusion recipes, like his blue corn etole.
“I really enjoyed the cooking of the Native American style; but I’m also Brazilian, so I’m just bringing out my culture and heritage,” said Trujillo. “For instance, we use a lot of blue corn, we do frybread burgers, we do fry bread Indian tacos; but we also incorporate a little Brazilian street food. So what I’ll do is I’ll get fry bread and put ‘cuzqueños,’ which are little skewers of meat, on top of the fry bread, and then we put red or green chili sauce on top of that, and we kind of infuse the culture of Native American cuisine and Brazilian food together.”
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