{"id":21998,"date":"2025-05-27T23:12:05","date_gmt":"2025-05-27T23:12:05","guid":{"rendered":"https:\/\/dh.durangoherald.com\/tj\/the-fancy-navajo-shares-book-at-farmington-museums-native-table-event\/"},"modified":"2026-03-31T04:10:22","modified_gmt":"2026-03-31T04:10:22","slug":"the-fancy-navajo-shares-book-at-farmington-museums-native-table-event","status":"publish","type":"post","link":"https:\/\/dh.durangoherald.com\/tj\/the-fancy-navajo-shares-book-at-farmington-museums-native-table-event\/","title":{"rendered":"The Fancy Navajo shares book at Farmington Museum\u2019s Native Table event"},"content":{"rendered":"

\"Alana
Alana Yazzie and her book at her cooking demonstration at the Farmington Museum. (Debi Tracy Olsen\/Special to the Tri-City Record)<\/span><\/figcaption><\/figure>\n<\/p>\n

Some new twists along with time-honored traditional recipes are nestled in the pages of Alana Yazzie\u2019s new book, \u201cThe Modern Navajo Kitchen.\u201d Yazzie returned to her hometown to promote the book and present a cooking demonstration at the Farmington Museum on Saturday<\/p>\n

Yazzie walked participants through the inspiration and components of the new book, which they received by attending The Native Table event. She explained her journey from Kirtland Central High School to Marquette University in Wisconsin, where she earned a bachelor\u2019s degree in business with a double major in human resources and marketing. After graduation, she yearned for warmer weather and found a job in human resources in Phoenix, which she now calls home.<\/p>\n

It wasn\u2019t long before she found the work unfulfilling.<\/p>\n

\u201cThere are a lot of regulations that you have to follow, and it just wasn\u2019t up my alley. I really wanted to get into more of a creative field,\u201d she said.<\/p>\n

When she discovered Instagram she started branding herself as The Fancy Navajo, sharing bits of her life through photographs of her hands, outfits and food. Despite her shyness, she eventually gained the courage to show her face on camera, which helped her audience connect with her Navajo and Indigenous identity.<\/p>\n

She explained how her audience appreciated her bright, modern and happy photographs of her Navajo lifestyle.<\/p>\n

\u201cA lot of times in Navajo history and culture, it\u2019s very dark, it\u2019s very deep, and a lot of times people see the really sad part of being Native, which is true. But you know, all of us are thriving. We\u2019re successful. We live very happy and successful lives. I think people appreciate that about what I do with The Fancy Navajo brand.\u201d<\/p>\n

\"Important
Important ingredients in Navajo cooking are yellow, white and blue corn and flours made from them, and ground and whole sumac berries. There are different types of sumac berries, and these are specific to this region; it\u2019s very bright and vibrant with a lemony tart flavor. They were on display May 24, 2025 at the Farmington Museum. (Debi Tracy Olsen\/Special to the Tri-City Record)<\/span><\/figcaption><\/figure>\n<\/p>

What really captured people\u2019s attention were her recipes, specifically recipes that incorporated Indigenous and Navajo ingredients, and using those ingredients in a more modern light.<\/p>\n

She began to want to share some of the traditional recipes, which proved to be something of a challenge. \u201cI started to realize how much I didn\u2019t know how to makes these foods,\u201d Yazzie said. \u201cIn the Navajo Indigenous lifestyle, a lot of our recipes are carried on through oral tradition, things are not written down.\u201d<\/p>\n

She turned to her mother, who she said was very patient and supportive.<\/p>\n

\u201cShe was so sweet to take the time and sit down and help me figure out all the measurements for these recipes.\u201d When her mom would scoop out some flour with her hand, it turned out to be almost the exact equivalent to a measured cup of flour, \u201cwhich is amazing.\u201d<\/p>\n

Yazzie found an interested publisher and worked to put the book together. The book is broken down into categories including bread, breakfast, soups and stews, main dishes, sides, pantry staples, desserts and drinks. When describing the pantry section of the book, she highlighted the importance of Native ingredients, including juniper ash, which is quite literally the ash of a juniper branch.<\/p>\n

\u201cI like to call juniper ash a Navajo superfood, because not only does it add flavor and depth to our corn dishes, it also has calcium in it. One teaspoon of juniper ash has the equivalent calcium of one cup of milk, which is awesome,\u201d she said.<\/p>\n

\n

Naad\u00e1\u00e1\u2019 Ak\u2019\u00e1\u00e1n Granola (Corn Granola)<\/h4>\n

Ingredients\u00bc cup vegetable oil\u00bd cup maple syrup1 tablespoon ground cinnamon\u00bc teaspoon salt3 cups rolled oats\u00be cup roasted blue cornmeal1. Place a rack in the middle of the oven and preheat the oven to 325 degrees. Line a sheet pan with parchment paper.2. In a medium bowl, mix together the oil, maples syrup, cinnamon, and salt with a rubber spatula or wooden spoon3. Add the oats and mix until they are evenly coated with the oil and maple syrup. Add the cornmeal and mix until evenly coated.4. Pour the granola mixture onto the prepared sheet pan and spread it out evenly.5. Bake the granola for 10 minutes. Take the sheet pan out of the oven and gently stir and flip over the granola. Bake for another 10 to 12 minutes, until the granola is nice and golden.6. Let it cool for 10 to 15 minutes. The granola can be stored in a medium airtight container in a cool, dark pantry for up to 1 week.<\/p>\n<\/div>\n

Her book has instructions on how to make the ash. It also provides a resource list for finding Navajo and Native American-owned food products. One member of the audience also mentioned that the NAPI store also carries sometimes hard-to-find Native ingredients, such as blue corn flour and sumac berries.<\/p>\n

Yazzie and her publisher felt that the Navajo language was culturally significant, and it is incorporated in the title of each of the 50 recipes in the book. She worked with a translator for the titles, which sometimes proved challenging, as there is no word in Navajo for things such as quiche and granola. In those instance, the English word was used.<\/p>\n

Each recipe also includes a little story about it, and Yazzie took all the photos used in the book.<\/p>\n

As she chatted, she worked through the steps to make Naad\u00e1\u00e1\u2019 Ak\u2019\u00e1\u00e1n Granola (Corn Granola), which is a fancy Navajo version of traditional granola (see recipe in sidebar). As the granola toasted in her little oven, the warm sweet smells of maple syrup, cinnamon, rolled oats and roasted blue cornmeal filled the air. Audience members were provided with samples of the treat, which Yazzie said she uses for breakfast, either alone or atop yogurt.<\/p>\n

As she wrapped up, she emphasized the importance of continuing traditional Navajo cooking practices. \u201cI always tell people, these aren\u2019t my recipes, these are our recipes. I hope you take these recipes and you continue to learn a little bit more about your own family\u2019s food history. Because what I share in this book is unique to me and how I grew up, but you know, the Navajo Nation is huge,\u201d she said.<\/p>\n

She encouraged the audience to share their family\u2019s food history and traditions with future generations.<\/p>\n

People can follow Yazzie\u2019s posts and recipes on Instagram @THEFANCYNAVAJO and on Facebook at THEFANCYNAVAJOBLOG. The Farmington Museum gift shop also carries copies of her book, \u201cThe Modern Navajo Kitchen, Homestyle Recipes that Celebrate the Flavors and Traditions of the Din\u00e9,\u201d priced at $24.99.<\/p>\n","protected":false},"excerpt":{"rendered":"

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