Deliciousness to go

Emerson Fry Bread started out as a food stand at the Arizona State Fair by Lorenzo Emerson’s father and grandfather in 1967, solely to fund their band, The Salt River Reservation Band. After over three decades serving fry bread to hungry fair goers, the older men closed the stand after the 2001 season.

In 2011, Lorenzo and Roxanne Wilson brought back the family name and business, only this time they took it on the road in a brightly-colored food truck. Lorenzo is a culinary student and of the Prickly Pear Clan. He brings his Mojave, Quechan and Mexican-American roots to the Emerson menu, but it’s Roxanne’s full-blooded Navajo, of the Water Edge Clan, heritage that formed the foundation of Emerson Fry Bread. Today the dishes they serve are influenced by diverse cultures within their families, regional roots, and their tribal backgrounds. Emerson Fry Bread is entirely owner-operated and family-run, with Roxanne and Lorenzo making the dough daily and on the truck creating, serving the food just the way customers like it.

Every menu item is handmade, fresh every day, sourcing their ingredients from local farmers, growing the Emerson Fry Bread business into a self-sustained, organic food truck, and the only nationally-known Native American food truck, an honor for which they take great pride.

 “I know you can come from the bottom…. That name up there is ours, that’s my family. I focus on that every day, because that’s what drives me.”