Native American cuisine has been a part of Arizona lifestyles for generations, and one woman in particular brought the best from her reservation kitchen to the masses

Editor's note: This article first appeared in Sun Life Magazine , an Independent Newsmedia publication.

Cecelia Miller was, among other things, a fantastic cook.

Born in 1938 in the Southern Arizona town of Sells – the capital of the Tohono O’odham Nation – Cecelia grew up in the Gila River Indian reservation community just south of Phoenix. Her kids’ friends loved coming over to sample her bread, her beans, her chili, her stews, even her cookies. Her delectables were also central to numerous community gatherings.

When she first opened The Fry Bread House in Phoenix back in 1992, it was a natural fit, says her son Micha

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