As UNM students and faculty walk across campus, a breeze blows the fresh smell of dough frying, posole and beans. If students follow the smell, it would lead them to the Maxwell Museum of Anthropology Courtyard.
There, Robert and Mary-Jane Edaakie of Isleta Pueblo already have the wood chopped for the horno and the dough rising inside the building. There’s a line of hungry lobos waiting to order frybread or an indian taco.
The Edaakies have been coming to the Maxwell for at least 13 years when a friend of theirs was originally invited to make bread but declined and offered the invite to Robert and his wife.
Mary-Jane says that her and her husband travel all over New Mexico selling their frybread and indian tacos at feast days and fairs but mostly come to the Maxwell Museum.
Most people have been waiting in line for at least ten minutes but believe the wait is well worth it.
“I get out of the office and the food is good,” said Kathy Madrid.
Another faculty member is waiting in line with not only her money in one hand but her own ceramic plate.
“I’ve been looking forward to it all winter long,” Silvia Lu Said. “That’s why I have my own plate. I keep it in my office.”
Robert Edaakie said that as long as UNM keeps scheduling them, he doesn’t see any reason why they would stop coming and making delicious food for the UNM community.
As the weather gets warmer, you can expect the Edaakies to be making and selling their frybread at least twice a month at the Maxwell Museum of Antrhopology Courtyard. They are scheduled to return April 6th and 20th to UNM.
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