It’s no surprise that Arizona’s capital is a hot spot for Native American cuisine. The city is home to 22 recognized Native American tribes — more than any other state. Talented chefs are returning to local, old-fashioned ingredients (think tepary beans, Saguaro cactus seeds, sumac and chollo buds) and adding creative twists to the traditional dishes of indigenous peoples, spurring a hot, new culinary trend.
By Diane Bair and Pamela Wright| Globe correspondents June 22, 2013
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