Explore traditional and modern Navajo cuisine while savoring unique recipes.
Alana Yazzie’s first cookbook, The Modern Navajo Kitchen, puts the spotlight on both traditional and modern Navajo dishes. Yazzie grew up on Navajo cuisine as well as the dishes of the Southwest, New Mexico, and other Indigenous communities. Her teachers came from her family— she recalls always wanting to be in the kitchen with Shimá, her mom.
In The Modern Navajo Kitchen, Yazzie provides a primer to the Navajo Nation’s complex food history and how certain things, such as sheep and corn, were introduced and became important pillars. She jokes that she could have a whole separate book on sheep butchering— but the humor is rooted in truth. The Navajo people use every part of the animal for traditional foods, weaving, and such.
From starting her blog, The Fancy Navajo, in 2014 to share and explore Navajo heritage with the world, Yazzie’s warmth, spirit, and happiness have always emanated from her writing and recipes. From all the Bááh Danilígíí (Breads) to Navajo Tacos and Chili Bean Cornmeal Casserole, to Piñon Nut Butter and desserts like her Blue Corn Cupcakes, there are countless recipes for special occasions and weeknight meals. Yazzie shared one from the new cookbook: Try your hand at her Traditional Mutton Ribs, which are perfect for cooler-weather gatherings. (And check out some other recipes incorporating blue corn from earlier C&I posts.)
Traditional Mutton Ribs
From Yazzie: “Mutton ribs are a traditional delicacy reserved for large family gatherings and celebrations. Some of my favorite memories growing up were when shimásaní would butcher a whole sheep for the family. It was an all-day event, and everyone played a role in preparing the sheep. Traditionally, mutton ribs are grilled over an open fire and served with tortillas or fry bread, but this modern version uses the oven. This recipe calls for mutton ribs, but lamb ribs can also be used. I like to serve these with Navajo Tortillas or Fry Bread.”
Yields: 4 servings
Prep time: 15 minutes
Cook time: 1 1/2 hours
Ingredients:
2 pounds (about half a rack, or 910 g) mutton or lamb ribs
1 tablespoon extra-virgin olive oil
1 teaspoon salt
Navajo Tortillas or Fry Bread, for serving
Directions:
- Preheat the oven to 350 degrees F (180 degrees C). Line a roasting pan or large baking dish with aluminum foil.
- Prepare the mutton ribs by trimming any excess fat with a knife. This can be to your liking; Yazzie likes to leave on 10 to 15 percent of the fat.
- Place the ribs into the prepared roasting pan. Rub them with the olive oil and sprinkle with salt on both sides. Turn the ribs meat side up.
- Cover the pan with foil and roast for 1 hour.
- Remove the foil and raise the oven temperature to 425 degrees F (220 degrees C). Roast for another 30 minutes, until the top is dark brown and the internal temperature reads 170 degrees F (77 degrees C).
- Remove the pan from the oven and let the ribs rest for 5 minutes. Then, slice the ribs with a chef’s knife and tongs.
- Serve immediately with tortillas or fry bread.
Yazzie’s cookbook is available everywhere books are sold. Check out her blog, thefancynavajo.com.
PHOTOGRAPHY: (Traditional Mutton Ribs Recipe) Alana Yazzie; (Cookbook and Yazzie herself) Jennifer Hubbell Photography
