Rocky's Frybread Has All the Right Bumps and Lumps

Sophia Hernandez

Rocky Yazzie.

​We met the affable Rocky Yazzie of Rocky's Frybread when he unexpectedly set up in front of Fabric8's "Local Flavor" on Friday night, next to the gallery's frequently appearing street food vendors Soul Cocina, Good Foods Catering, and Sweet Constructions. Yazzie explained that he is of Diné descent ("Navajo" is the Spanish name for Diné people) and recently moved to San Francisco from a reservation in Shiprock, New Mexico.

Over a sign reading "Authentic Navajo Frybread," Yazzie hand-stretched his vegan, organic dough, sizzled it in oil, and drizzled it with honey and powdered sugar. (Obviously, if you want the frybread to stay vegan you can order it without honey.)

The dimpled, round frybread has its own version of nooks and crannies, yielding alternately soft and chewy bites. He often also offers savory varieties with additions like Hatch Valley green chiles as well as Navajo tacos.

Watch out for Rocky's Frybread on the streets of the Mission at spots such as Amnesia and Fabric8. Yazzie also sets up in front of El Rio starting at 9 p.m. on Monday nights -- including tonight. He doesn't have set prices for his food and instead accepts donations.