Scallion Fry Bread
Buffalo Ricotta, Figs, Honeycomb, Salsa Macha, Fresh Herbs
Chef Alexander Hong of Arquet | San Francisco, CA
Adapted by StarChefs | September 2026 | Photo: Will Blunt
INGREDIENTS
Salsa Macha:
800 grams rice bran oil
1 kilogram guajillo chiles, seeded
200 grams ancho chiles
200 grams pumpkin seeds
100 grams sliced garlic
50 grams sesame seeds
45 grams distilled vinegar
40 grams granulated sugar
15 grams kosher salt
15 grams cayenne
Fry Bread:
2 kilograms bread flour
300 grams Greek yogurt
300 grams extra virgin olive oil
46 grams kosher salt
10 grams dry yeast
100 grams chopped scallions
To Assemble and Serve:
Oil for frying
Buffalo ricotta
5 figs, grilled and dried
3 pieces honeycomb
Pickled parsley leaves
Picked chervil leaves
Picked mint leaves
Curled scallions
METHOD
For the Salsa Macha:
In a saucepan over medium-high heat, warm oil. Add chiles and fry until just crisp. Using tongs, transfer chiles to a paper towel-lined plate and let drain. In the same pan, add pumpkin seeds. Fry until puffed. Transfer to a paper towel-lined plate and let drain. Repeat process with garlic and sesame seeds. Transfer fried chiles, seeds, and garlic to a food processor. Pulse until desired consistency. Season with remaining ingredients. Transfer to an airtight container and refrigerate.
For the Fry Bread:
In the bowl of a stand mixer fitted with the dough hook, combine flour, yogurt, oil, salt, and dry yeast. Mix on on low speed until just combined. Increase speed and mix 10 minutes. Let rest 5 minutes. With the machine running on low speed, stream in 200 grams water. Mix until fully incorporated. Fold in scallions. Transfer to a greased mixing bowl. Cover and let proof 1hour, stretching and folding every 20 minutes. Divide into 100-gram portions. Wrap tightly in plastic wrap and let sit additional 1 hour at room temperature. Refrigerate.
To Assemble and Serve:
In a sauté pan over medium-high flame, heat oil. Add 1 Fry Bread and cook until golden brown on both sides. Transfer to a paper towel-lined plate and let drain. Place fried Fry Bread on a serving plate. Spoon ricotta over top. Drizzle with desired amount Salsa Macha. Top with figs and honeycomb. Finish with herbs and scallions.
