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Northeastern Arizona is a vast area with small hamlets and towns scattered miles apart, and there are few stores or restaurants. With the exception of Page, which has slightly more culinary variety, the region’s restaurants mostly serve basic but tasty Native American, Southwestern, and frontier-inspired American (steaks, burgers) cuisine. Navajo and Hopi favorites include mutton stew, Hopi piki (paper-thin, blue-corn bread), and Navajo fry bread.
The tables are packed with locals who frequent this small establishment, where everything is made from scratch. The delicious frybread is the real draw. If you've never had a Navajo taco or Navajo hamburger, this is a good place to be initiated. The café also serves excellent Mexican fare and traditional American dishes. Dine on the adobe-walled patio in warm weather.
Fried chicken is elevated to an art form at this repurposed Sonic Drive-In with a walk-up counter and covered patio dining. Choose from three crispy coating flavors (original, very spicy, or honey butter) and sides like crinkle-cut fries and broccoli salad. A fried chicken salad and a to-die-for chicken sandwich served on a brioche bun with house-made pickles pair well with a glass of wine or an Arizona-brewed beer.
The westernmost branch of the beloved New Mexico chain of old-school burger joints is technically in the Land of Enchantment (i.e., New Mexico) but just a few hundred feet over the Arizona state line, and within walking distance of the Quality Inn and Window Rock museums. Blake's began in 1952 in Albuquerque and enjoys a cult following for its Angus-beef green-chile cheeseburgers, seasoned fries, breakfast burritos, and milkshakes.
In addition to Navajo tacos, this local favorite plates breakfast burritos in the morning and smoked ribs, fried chicken, and sandwiches later in the day. It's no frills but reliable and budget-friendly.
The restaurant at the Hopi Cultural Center is an attractive, light-filled room where you can sample traditional tribal fare. Authentic dishes include traditional tacos, Hopi blue-corn pancakes, piki (paper-thin, blue-corn bread), fry bread (delicious with honey or salsa), and nok qui vi (a tasty stew made with tender bits of lamb, hominy, and mild green chiles). Breakfast is served starting at 6 .
This typical no-frills roadside diner with Formica tabletops offers both American and Native American dishes, including Navajo tacos heaped with ground beef, chili, beans, lettuce, and grated cheese. Daily specials may include anything from barbecued ribs to lamb chops to crab legs. There's an ice-cream stand in the same building. Come early—both the diner and ice-cream counter close around 8 pm.
Across the parking lot from the Best Western Canyon de Chelly Inn, this sun-filled, airy dining room with cream-color walls, a long granite counter, and a mix of attractive booths and tables has a cheerier feel than any other restaurant in town. Specialties include posole and sheepherder's sandwiches (a tortilla or fry bread stuffed with steak, Swiss cheese, grilled onions, chiles, and tomatoes).
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