Tee’s Tacos Brings Fry Bread Tacos and ‘Indigi Bowls’ to Downtown Fargo – InForum

FARGO — Tanya RedRoad is turning her side hustle into a full-time business.

Tee’s Taco’s is being developed on the west side of downtown Fargo at 1203 1st Ave. N., in the former Brenan’s Cleaners space, next to ThaiKota restaurant and the Holiday gas station and convenience store.

The restaurant will specialize in fry bread tacos, a popular Native American dish, or “NDN tacos,” co-owner Tanya RedRoad said. It will also offer “Indigi bowls,” a healthy option created by RedRoad that features vegetables and meat.

RedRoad has been making Indian tacos and fry bread for years, serving them at fundraisers and catering events, using church kitchens and other certified cooking facilities. Over time, community connections have helped the business grow.

“It’s a perfect location where we can really do things and provide the food that we serve in a satisfying way,” RedRoad said. “And then it’s kind of nice because it’s kind of downtown, but it’s kind of on the edge of downtown, but it’s a very busy place.”

The store, located at the intersection of First Avenue North and University Drive, two of the busiest streets in downtown Fargo, has a good mix of foot and vehicle traffic without being too large for the business, RedRoad said. It will have limited seating, with a focus on takeout service.

The retail space has been gutted to the walls and is ready for renovation. RedRoad said it hopes to have the work completed quickly and perhaps Tee’s Tacos open as early as the end of July.

“We just tried to sort out all the logistics,” she said.

Just before the COVID-19 pandemic hit, RedRoad considered using Square One Rental Kitchen in Fargo to host pop-up events until she and her family could decide whether to start a food truck or trailer, or open a brick-and-mortar store. But like many other entrepreneurs, she chose to wait until the pandemic eased. She went back to doing catering gigs and hosting fundraisers until the restaurant industry picked up again.

“We have to keep working hard until we find a solution, the next big step,” RedRoad said. “Of course, that’s the next big step.”

Three of her four children will be co-owners and take on most of the work of running the business, RedRoad said. They are Alexis DeMontigny, 30, Mykal RedRoad, 23, and Brande RedRoad, 19, she said.

Indigi Bowls feature wild rice and buffalo meat, along with a few toppings. One bowl is inspired by Three Sisters gardening, with corn, green beans and squash. Another is a Southern-style bowl topped with pinto beans, corn, tomatoes and green chiles.

Fry bread tacos, which RedRoad calls NDN tacos, have a soft fried bread base topped with taco fillings such as ground beef or ground bison, cheese, tomatoes, onions, lettuce, sour cream and taco sauce.

“It’s not a traditional food, but it’s become a staple” for events like powwows or other Indigenous events, RedRoad said. “It’s certainly not worse than McDonald’s, maybe even a little better. But our Indigi bowls are definitely a healthier version of Indigenous food.”

The drinks will be non-alcoholic, she said.

RedRoad has a busy life. She is an independent contractor and helps guide projects such as the Indigenous Food Sovereignty Emerging Leaders Program at North Dakota State University’s American Indian Public Health Resource Center. She also works under contract with the Downtown Fargo Native Association and NDSU Extension.

RedRoad said his family also represents several tribes. Three of his children are enrolled in the Spirit Lake Nation. His oldest is a member of the Standing Rock Nation. RedRoad is from the Little Shell Band of Chippewa and is a descendant of the Turtle Mountain Band of Chippewa.

RedRoad said she hopes her children can turn the business into a multi-generational one.

“That’s my gift,” RedRoad said. “It’s a really great story. We do what we do and we do it well, but we didn’t know how far we would go.”