An American Indian eatery in Denver, Colorado, aims to take fry bread away from its fatty past.

Ben Jacobs, a member of the Osage Nation and co-owner of Tocabe, says he spent a lot of time creating a healthier version of the Indian staple. He uses a canola-corn oil blend instead of lard and flash fries the dough instead of deep frying it.

"You have to develop this food," Jacobs, 26, tells The Denver Post. "We did a lot of testing with different oils to get the flavor right while cutting out the trans fat."

"Fry bread is so much a part of who we are," Jacobs adds. "It's loved by the people. It's part of our history."

Tocabe opened last year and serves fry bread, Indian tacos and other Indian-inspire foods.

Get the Story:
A home for Indians' beloved fry bread (The Denver Post 5/20)

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