From the outside, Navajo Hogan looks like a plain cinderblock stucture. Upon entering, however, you are greeted with an interior that is adorned with Native American art and decor. It is one of the few restaurants in the country that specializes in Native American food.
The owner, Bill, originally from New Mexico, told me that Navajo Hogan first opened its doors in 1989. He said that the specialty is Navajo tacos, which are tacos made with warm, fresh-from-the-fryer fry bread rather than with tortillas.
I chose the traditional Navajo taco, which is made of homemade chili, beans, lettuce, tomato, and sour cream. A topping bar gives customers access to red and green salsas, onions, and jalapenos. Beyond chili, Navajo taco topping options include shredded beef, chicken, and green chili. It is possible to substitute blue corn fry bread for the golden kind.
Dessert is sweet fry bread veined with melted honey butter and dusted with cinnamon sugar.
A final note: Navajo Hogan serves mutton stew every Saturday; however, according to Bill, you need to arrive early before the kitchen runs out.
Visiting Navajo Hogan proves that sometimes there are pleasant surprises hidden inside a plain box.