All of our offerings are inspired by Native American cuisines, past and present. What that means is that we feature ingredients that have served as staples in the diets of the indigenous peoples of the Western Hemisphere - such as corn, (a.k.a. Zea mays), quinoa, wild rice, bison, berries, beans, mushrooms, tomatoes, potatoes, peppers, chocolate.
We also utilize ingredients that were adopted by various tribes post-contact with Europeans. An example would be lamb, which was adopted by the Navajo from the Spanish. Sheep herding has become an integral part of Navajo culture, so much so that the Miss Navajo pagent includes a sheep butchering competition!
We specialize in healthy offerings, many of which are vegetarian or vegan. Our menu includes salads, soups, desserts, and a variety of unusual offerings such as granola, biscotti and chocolate bark. Examples include:
- Wild Rice Three Sisters Salad
- Quinoa Salad with Apples and Cranberries
- Marinated Mushrooms with Quail Eggs over Wild Greens
- Multi-colored Potato and Bean Salad
- Lamb and Yam Stew
- Butternut Squash Soup in Coconut Broth
- Chilled Berry Soup
- Bison Chili
- Hazelnut Patties
- Wild Rice and Corn Fritters
- Native Flavors Granola Parfait with locally made Vanilla Yogurt
- Sweet Potato Muffins
- Wild Rice and Cranberry Muffins
- Blue Corn Biscotti
- Pineapple Tamales
- Pumpkin Chocolate Chip Cookies
- Spicy Crunchy Chocolate Bark
And we do include Fry Bread, despite the fact that it is fraught with controversy. Fry Bread is a wonderful example of Native ingenuity and adaptation, and a discussion of its origins requires an honest examination of the history of the interaction of American Indians and the U.S. government. Fry Bread did not exist until the 19th century, following a battle between the Navajo and the US government.
Subsequently the Navajo were forced off their land and on to overcrowded camps, where the U.S. government provided food “commodities”: flour, powdered milk, salt, sugar, lard. From these ingredients, Fry Bread was born. It spread to all tribes and now is ubiquitous at tribal events, gatherings and celebrations, such as Pow Wows. As its name implies, it is fried - traditionally in lard, but we use vegetable oil. We serve it with a variety of savory toppings, like bison chili, or sweet toppings, like wojapi (berry pudding).