tag:blogger.com,1999:blog-21840790911485160512024-03-14T00:22:04.481-07:00Native American ResturantsAnonymoushttp://www.blogger.com/profile/04482732202533109020noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-2184079091148516051.post-51878088064676510812014-09-13T12:11:00.001-07:002014-09-13T12:11:18.762-07:00Black Sheep Cafe19 N University Ave<div>Provo Ut 84601</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-bur03fSOXT4/VBSW1BbsJ6I/AAAAAAAAXws/F76fSw9z6aY/s640/blogger-image--893844137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-bur03fSOXT4/VBSW1BbsJ6I/AAAAAAAAXws/F76fSw9z6aY/s640/blogger-image--893844137.jpg"></a></div><br></div>Anonymoushttp://www.blogger.com/profile/04482732202533109020noreply@blogger.com1tag:blogger.com,1999:blog-2184079091148516051.post-45422498351663641252013-07-06T15:57:00.001-07:002013-07-06T15:57:11.109-07:00Kachina Southwestern Grill<div> KACHINA SOUTHWESTERN GRILL </div><div><a href="tel:303-410-5813" x-apple-data-detectors="true" x-apple-data-detectors-type="telephone" x-apple-data-detectors-result="0">303-410-5813</a> www.kachinagrill.com </div><div>10600 Westminster Blvd. Westminster, CO </div><div>Neighborhood: WESTMINSTER Cuisine: SOUTHWESTERN Cost: $$$ (AVERAGE ENTREE $16-$25) High-end southwestern fare like elk tenderloin or ruby red trout, or stick to the more moderately priced navajo taco or "para mesa" menu sections. HOURS: Mon-Thu 6:30 a.m.-midnight; Fri 6:30 a.m.-1 a.m.; Sat 7</div><div>a.m.-1 a.m.; Sun 7 a.m.-midnight.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-Co8BEvA58io/UdigwybxVtI/AAAAAAAAKuo/lyC24b0-xZk/s640/blogger-image-17392200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-Co8BEvA58io/UdigwybxVtI/AAAAAAAAKuo/lyC24b0-xZk/s640/blogger-image-17392200.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Navajo Tacos</div><br></div>Anonymoushttp://www.blogger.com/profile/04482732202533109020noreply@blogger.com3tag:blogger.com,1999:blog-2184079091148516051.post-64322216682566276812013-06-29T13:37:00.001-07:002013-06-29T13:37:18.279-07:00Arizona Native Casino to Serve Navajo Food<p style="margin: 0px; padding: 0px 0px 8px; border: 0px; outline: 0px; vertical-align: baseline; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">On Good Morning Arizona Monday, Chef Jason Smallcanyon cooked up a sample of the food available at the resort's Zenith Steakhouse. Javier was happy to try some it out! The property's restaurants will offer contemporary cuisine as well as tradition Navajo favorites like Navajo Fry Bread, Mutton Stew and Lamb Burger.</span></p><p style="margin: 0px; padding: 0px 0px 8px; border: 0px; outline: 0px; vertical-align: baseline; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">For more information on Twin Arrows, visit <a target="_blank" href="http://www.twinarrows.com/" style="text-decoration: none; outline: 0px; ">www.twinarrows.com</a>.</span></p>Anonymoushttp://www.blogger.com/profile/04482732202533109020noreply@blogger.com1tag:blogger.com,1999:blog-2184079091148516051.post-69654895124342950482013-06-23T11:34:00.001-07:002013-06-23T11:34:14.798-07:00Native American Cuisine in Phoenix<div id="RIL_header" style="margin: 0px; padding: 0px; text-align: left; "><h1 style="text-align: -webkit-auto; margin: 0px 0px 16px; padding: 0px 0px 11px; border-bottom-width: 4px; border-bottom-style: solid; border-bottom-color: rgb(209, 209, 209); "><span style="font-size: 17px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Native American cuisine in Phoenix</span></h1><cite style="margin: 0px 0px 25px; padding: 0px; display: block; font-style: normal; position: relative; "><div style="text-align: -webkit-auto;"><a href="http://bostonglobe.com/" style="margin: 0px; padding: 0px; cursor: pointer; text-decoration: none; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font color="#000000">bostonglobe.com</font></a></div><span class="RIL_date" style="text-align: -webkit-auto;margin: 0px; padding: 0px; display: block; position: absolute; top: 0px; right: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Jun 22nd 2013</span></span></cite></div><div id="RIL_body" style="margin: 0px; padding: 0px; clear: both; text-align: left; "><div id="RIL_less" style="margin: 0px; padding: 0px; "><div lang="en" style="margin: 0px; padding: 0px; "><div class="figure lead-figure full" nodeindex="83" style="margin: 0px; padding: 0px; "><div id="RIL_IMG_1" class="RIL_IMG hasCaption loaded " style="margin: 0px auto 18px; padding: 0px; position: relative; text-align: center; border: 1px solid rgb(204, 204, 204); visibility: visible; width: 460px; "><div style="text-align: -webkit-auto;"><a id="RIL_IMG_A_1" href="isril:IMG||1" class="noLinkStyle" style="margin: 0px; padding: 0px; cursor: pointer; text-decoration: none; border: 0px; height: 314px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font color="#000000"><img src="file:///var/mobile/Applications/9679EBD4-6DCD-4E98-BF04-9F55C1FA3B4D/Library/Application%20Support/offline/cache0/RIL_assets/www.bostonglobe.com/rf/image_r/Boston/2011-2020/2013/06/18/BostonGlobe.com/Travel/Images/D_BAIR_DesertRainCafeexterior.r_580-0.jpg" style="margin: 0px; padding: 0px; border: 0px !important; "></font></a></div><div class="ril_caption" style="text-align: -webkit-auto; margin: 0px; padding: 9px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Desert Rain Cafe focuses its menu on health and items often prepared in traditional Tohono O’odham ways with traditional products, some of which can be purchased in the Desert Rain Gallery shop.</span><cite style="margin: 0px; padding: 0px; display: block; "></cite></div></div></div><div class="article-body" nodeindex="104" style="margin: 0px; padding: 0px; "><p nodeindex="105" style="text-align: -webkit-auto; margin: 0px 0px 1em; padding: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">It’s no surprise that Arizona’s capital is a hot spot for Native American cuisine. The city is home to 22 recognized Native American tribes — more than any other state. Talented chefs are returning to local, old-fashioned ingredients (think tepary beans, Saguaro cactus seeds, sumac and chollo buds) and adding creative twists to the traditional dishes of indigenous peoples, spurring a hot, new culinary trend.</span></p><p nodeindex="106" style="text-align: -webkit-auto; margin: 0px 0px 1em; padding: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">We set out to explore the area’s unique Native American restaurants, and learned that they are as diverse and rich as the varied Southwest cultures they represent. Here are three of our favorites.</span></p><div class="figure" nodeindex="107" style="margin: 0px; padding: 0px; "><div id="RIL_IMG_2" class="RIL_IMG hasCaption loaded " style="margin: 0px auto 18px; padding: 0px; position: relative; text-align: center; border: 1px solid rgb(204, 204, 204); visibility: visible; width: 460px; "><div style="text-align: -webkit-auto;"><a id="RIL_IMG_A_2" href="isril:IMG||2" class="noLinkStyle" style="margin: 0px; padding: 0px; cursor: pointer; text-decoration: none; border: 0px; height: 306px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font color="#000000"><img src="file:///var/mobile/Applications/9679EBD4-6DCD-4E98-BF04-9F55C1FA3B4D/Library/Application%20Support/offline/cache0/RIL_assets/c.o0bg.com/rf/image_r/Boston/2011-2020/2013/06/19/BostonGlobe.com/Travel/Images/KaiPatio.r_580-0.jpg" style="margin: 0px; padding: 0px; border: 0px !important; "></font></a></div><div class="ril_caption" style="margin: 0px; padding: 9px; text-align: left; "><div style="text-align: -webkit-auto;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Sheraton Wild Horse Pass Resort The patio of KAI restaurant at the Sheraton Wild Horse Pass Resort.</span></div><cite style="text-align: -webkit-auto;margin: 0px; padding: 0px; display: block; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Photo by: Sheraton Wild Horse Pass Resort</span></cite></div></div></div><p nodeindex="111" style="text-align: -webkit-auto; margin: 0px 0px 1em; padding: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">The unassuming, no-frills <b class="b" nodeindex="174" style="margin: 0px; padding: 0px; ">Fry Bread House</b> (4140 North 7th Ave., <a href="tel:602-351-2345" x-apple-data-detectors="true" x-apple-data-detectors-type="telephone" x-apple-data-detectors-result="0" style="margin: 0px; padding: 0px; cursor: pointer; ">602-351-2345</a>) is a hole-in-the-wall joint run by a local family from the Tohono O’odham Nation. It’s one of only five restaurants nationwide to win the 2012 James Beard American Classics award, and the only Native American restaurant ever to receive it. Lines typically extend out the door, with customers waiting to place orders at the stand-up counter, and snag a seat in the tiny restaurant. Frybread, we learned, can be a bit controversial. Made from white flour, baking powder, salt, and Crisco, it was created out of necessity when Native Americans were sent to reservations and had to use commodities (some say unhealthy ones) supplied by the government. We set politics aside and shared the fiery green chili beef, taco-style, wrapped in white paper. The bread was plate-size, fluffy and warm, greasy (in a good way), and stuffed with tender, well-seasoned meat. Open-faced frybreads topped with heaps of pork and chorizo and chocolate and butter frybread were also popular dishes coming out of the small kitchen. Most run between $5-$7.</span></p><p nodeindex="112" style="text-align: -webkit-auto; margin: 0px 0px 1em; padding: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">For a totally different, upscale experience, we headed to nearby, five-star, five-diamond <b class="b" nodeindex="175" style="margin: 0px; padding: 0px; ">KAI</b> (5594 West Wild Horse Pass Blvd., Chandler, <a href="tel:602-385-5726" x-apple-data-detectors="true" x-apple-data-detectors-type="telephone" x-apple-data-detectors-result="1" style="margin: 0px; padding: 0px; cursor: pointer; ">602-385-5726</a>,<a class="a" href="http://www.bostonglobe.com/lifestyle/travel/2013/06/22/food-finds-native-american-cuisine-phoenix/lCiyJwrvaRRAWt6WZQUV5H/www.wildhorsepass.com/kai-restaurant.html" nodeindex="176" style="margin: 0px; padding: 0px; cursor: pointer; ">www.wildhorsepass.com/kairestaurant.html</a>), where chef Joshua Johnson works his magic. Don’t expect strictly traditional dishes; instead emphasis is on modern and often complex uptakes based in traditional Pima and Maricopa tribe cuisine, using ingredients from the Gila River Indian Community. The waitstaff sets the tone with passionate service, offering menus divided into courses: The Birth, The Beginning, The Journey, and The Afterlife. We tried the heirloom tomato gazpacho ($14) and were delightfully surprised when pork belly nuggets and chilis were added to the soup tableside, releasing a lovely smokiness and a little kick. The suckling pig torta ($27) appetizer came with Epazote mole and a saguaro seed popover. The Spanish sea bass was served with olive tapenade and I’itoi onion gnocchi. Our favorite dish, the signature grilled tenderloin of tribal buffalo ($47), was set on a bed of smoked corn puree, cholla buds, and Merquez sausage and scarlet runner bean chili, then drizzled with mellow and slightly sweet saguaro blossom syrup. It was unlike any meal we’d ever had.</span></p><div class="figure" nodeindex="113" style="margin: 0px; padding: 0px; "><div id="RIL_IMG_3" class="RIL_IMG hasCaption loaded " float="1" style="margin: 0px auto 18px; padding: 0px; position: relative; text-align: center; border: 1px solid rgb(204, 204, 204); visibility: visible; width: 230px; "><div style="text-align: -webkit-auto;"><a id="RIL_IMG_A_3" href="isril:IMG||3" class="noLinkStyle" style="margin: 0px; padding: 0px; cursor: pointer; text-decoration: none; border: 0px; height: 307px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font color="#000000"><img src="file:///var/mobile/Applications/9679EBD4-6DCD-4E98-BF04-9F55C1FA3B4D/Library/Application%20Support/offline/cache0/RIL_assets/c.o0bg.com/rf/image_r/Boston/2011-2020/2013/06/18/BostonGlobe.com/Travel/Images/D_BAIR_DesertRainsalad.r_580-0.jpg" style="margin: 0px; padding: 0px; border: 0px !important; "></font></a></div><div class="ril_caption" style="text-align: -webkit-auto; margin: 0px; padding: 9px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">A dish from Desert Rain Cafe.</span><cite style="margin: 0px; padding: 0px; display: block; "></cite></div></div></div><p nodeindex="117" style="text-align: -webkit-auto; margin: 0px 0px 1em; padding: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">We got both a culture lesson and a fine meal at <b class="b" nodeindex="177" style="margin: 0px; padding: 0px; ">Desert Rain Cafe</b> (Tohona Plaza, Main Street, Sells, <a href="tel:520-383-4918" x-apple-data-detectors="true" x-apple-data-detectors-type="telephone" x-apple-data-detectors-result="3" style="margin: 0px; padding: 0px; cursor: pointer; ">520-383-4918</a>, <a class="a" href="http://www.desertraincafe.com/" target="_blank" nodeindex="178" style="margin: 0px; padding: 0px; cursor: pointer; ">www.desertraincafe.com</a>), a health-focused restaurant owned and operated by the Tohono O’odham tribe. Each dish on the small breakfast and lunch menus contained at least one traditional product and often was prepared in traditional tribal ways. The house-made granola ($4.95) had mesquite (ground bean pods that added a graham cracker-like flavor), saguaro seeds, and agave nectar (a traditional and healthier alternative to sugar). Earthy-flavored tepary beans have been grown and used by the Tohono O’odham for generations. Here, they use them in the hearty tepary bean and short rib stew ($5.95) and their thick and creamy hummus. We also enjoyed the grilled chicken sandwich ($8.95), served on a fresh-baked roll with spicy-sweet prickly pear and chili sauce, and a fire-roasted ear of corn as a side dish. We couldn’t resist popping into the Desert Rain Gallery shop next to the cafe, where we bought Tohono O’odham Trading Co. products: tepary beans, saguaro syrup, and cholla buds</span><font color="#2b2b2b" face="YogaAndroid, YogaLocal, Georgia, serif" size="3"><span style="line-height: 1.5em; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); background-color: rgb(255, 255, 255);">.</span></font></p></div></div></div></div>Anonymoushttp://www.blogger.com/profile/04482732202533109020noreply@blogger.com1tag:blogger.com,1999:blog-2184079091148516051.post-91531654540907598382013-05-21T12:07:00.001-07:002013-05-21T12:07:29.041-07:00Marvelous Fish House<div>Marvelous Fish House</div><div>A new restaurant in Bemidji Mn is serving up Native American food, and also some of its culture.</div><div><br></div><div>Marvelous Fish House and Market officially opened its doors last week. It features Red Lake Nation products like fresh walleye and wild rice. With unemployment a major issue on indian reservations owner Marv Hanson is creating jobs for natives. Most of the staff is from one of several of the region's reservations. If things go as well as he expected Hanson says the restaurant could become a national chain.</div><div><br></div><div>Tags: news, food, bemidji, updates</div><div><br></div>Anonymoushttp://www.blogger.com/profile/04482732202533109020noreply@blogger.com2tag:blogger.com,1999:blog-2184079091148516051.post-56188072607187130442012-11-17T14:34:00.002-08:002012-11-17T14:34:57.468-08:00Kachina Southwest GrillThis new Southwest Native concept is located in the Westin Hotel in the Denver suburb of Westminister. It serve a wide menu of upscale Native American theme dishes.Anonymoushttp://www.blogger.com/profile/04482732202533109020noreply@blogger.com0tag:blogger.com,1999:blog-2184079091148516051.post-85618721948522322822011-04-26T23:40:00.001-07:002012-11-17T15:07:54.068-08:00What Makes A Native American Restaurant<span style="font-family: MS Sans Serif; font-size: xx-small;"><span style="font-family: MS Sans Serif; font-size: small;"><div align="LEFT">Native american restaurants </div></span><div align="LEFT"></div></span><div align="LEFT"><span style="font-family: MS Sans Serif;"><span style="font-family: MS Sans Serif;"><span lang="EN">- living authenticity</span></span></span></div><span style="font-family: MS Sans Serif; font-size: xx-small;"><span style="font-family: MS Sans Serif; font-size: xx-small;"><span style="font-size: small;"> </span></span></span><br />
<span style="font-family: MS Sans Serif; font-size: xx-small;"><span style="font-family: MS Sans Serif; font-size: xx-small;"><div align="LEFT"><span style="font-size: small;">In spite of their very complex history Native American Indians managed to preserve their traditions in cooking, many of them are proud of their food traditions. Life is going on, but their culture and their cuisine have not disappeared. Each time they prepare food as their ancestors did, they stick to these traditions. They listened to their elders, and learned as much as they could, so they were able to pass these ways onto their own children and shared them with people of outside communities as well.</span></div><span style="font-size: small;"> </span><br />
<div align="LEFT"><span style="font-size: small;">In spite of their very complex history Native American Indians managed to preserve their traditions in cooking, many of them are proud of their food traditions. Life is going on, but their culture and their cuisine have not disappeared. Each time they prepare food as their ancestors did, they stick to these traditions. They listened to their elders, and learned as much as they could, so they were able to pass these ways onto their own children and shared them with people of outside communities as well.</span></div><div align="LEFT"></div><br />
<div align="LEFT"><span style="font-size: small;">What is native american restaurants food? It all depends on the location. Mainly it could be possible to distinguish five main areas: the Southwest, the Pacific Cost, the Great Plaint, the North East and the South. Generally, Indians eat the same things anyone else in their area eats, with slightly more emphasis on natural products of the area (due to economic necessity). In various regions you may encounter versatile uses of corn, wild berries, deer, sheep, wild rice, or seafood.</span></div><span style="font-size: small;"> </span><br />
<div align="LEFT"><span style="font-size: small;">But for many native Americans the most important ingredients are corn, beans and squash, this triad called the Three Sisters. This trinity of food has a variety of names through out the Indian country, but the three staples remain the heart of many Indigenous diets.</span></div><span style="font-size: small;"> </span><br />
<div align="LEFT"><span style="font-size: small;">Among popular native americans restaurants, dishes one could certainly mention: Pumpkin-corn sauce, baked sweet potatoes, cranberry corn bread, etc, but the most popular are still Indian taco and fry bread.</span></div><span style="font-size: small;"> </span><br />
<div align="LEFT"><span style="font-size: small;">Utah claims to be the home of the Navajo Taco. Originally known as Navajo Tacos, but since Native American tribes other than the Navajo Nation have also adopted these as their own, they obtained the universal name of Indian Taco. Indian Tacos are a combination of beans or ground beef, chopped lettuce, sliced tomato, shredded cheddar cheese. At the Native American restaurants Indian Taco is usually served with fry bread.</span></div><br />
<div align="LEFT"><span style="font-size: small;">Fried bread is always on the menu at the native american restaurants. It is a relatively recent invention in the Native American diet. When the Dakota tribes encountered explorers in the late 1600s, they gave the men gifts of the grains they grew and gathered, these are corn and wild rice, meant to be boiled and eaten as gruel, not for bread. But eventually a new word for bread crept into the Dakota language - aguyap, or "they burn it" after the flatbreads that were baked by soldiers or voyageurs at camp sites. During the late nineteenth century when native Americans were confined to reservations, they were given staple foods like flour, baking powder, powdered milk, and lard. At first they made a bannock-like bread that was quickly mixed, then baked in the oven. Later, they rolled the dough out, cut it into squares or shaped it into circles, and fried it.</span></div><span style="font-size: small;"> </span><br />
<div align="LEFT"><span style="font-size: small;">But it would be an incomplete list of the most popular native american restaurants dishes without mentioning an ice cream (Kulfi) made from milk flavoured with either pistachio, almond or mango. It is of course served frozen and like most Indian desserts is fairly sweet.</span></div><br />
<div align="LEFT"><span style="font-size: small;">These dishes one could taste at the great American restaurants. </span></div><div align="LEFT"><span style="font-size: small;"> </span></div><span style="font-size: small;"> </span><br />
<span style="font-size: small;">Where would you go to eat Native American food?</span></span></span>Anonymoushttp://www.blogger.com/profile/04482732202533109020noreply@blogger.com2tag:blogger.com,1999:blog-2184079091148516051.post-7373134231748992592011-04-26T23:25:00.001-07:002013-05-21T12:28:51.631-07:00Why So Few Native American Restaurants<span style="font-family: MS Sans Serif; font-size: xx-small;"><span style="font-family: MS Sans Serif; font-size: xx-small;"><div align="LEFT"><span style="font-size: small;">Why are there so few Native American Restaurants?</span></div><br>
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<div align="LEFT"><span style="font-size: small;">Each winter there are plans to finish projects, complete research and writing, organize a lot of things I keep, sort out and dispose of the rest. The job is never complete. But, during the sorting out process many topics of interest and the reason the article, item and information was kept starts the interest all over again.</span></div><div align="LEFT"></div></span><div align="LEFT"></div></span><div align="LEFT"><span style="font-family: MS Sans Serif; font-size: xx-small;"><span style="font-family: MS Sans Serif; font-size: xx-small;"><span style="font-size: small;">The recipe was for a steamed cranberry pudding. Those who know me know I have an interest in cooking and recipes, with a special leaning toward old-time, ethnic, and the more unusual. Some of these were included in the two cookbooks that I authored (both now out of print), but we learn more every year. There are dishes and foods new to us.</span></span></span></div><span style="font-family: MS Sans Serif; font-size: xx-small;"><span style="font-family: MS Sans Serif; font-size: xx-small;"><span style="font-size: small;"> </span><br>
<div align="LEFT"><span style="font-size: small;">Food touches everyone</span></div><br>
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</div><div align="LEFT"><span style="font-size: small;">Those of us who are older remember when pizza came to this area. It was strange to see people pick up food with their hands. I recall a woman asking whether we had tried pizza, then saying she couldn</span></div><span style="font-size: small;"> </span><br>
<div align="LEFT"><span style="font-size: small;">We can also remember when Oriental food, Mexican and southwestern dishes were almost unknown in this area. All are very popular now. Food and spices from other parts of the world are also gaining acceptance. I grow and use herbs and spices my mother never used.</span></div><div align="LEFT"><span style="font-size: small;"></span></div><span style="font-size: small;"> </span><br>
<div align="LEFT"><span style="font-size: small;">Writer of the old clipping I found last week commented that with all the fuss today about the gourmet delicacies of France, Italy, China and other foreign lands, it is refreshing to see tribute paid to the cooking of America. He told about an (unnamed) cranberry producer hosting a contest to feature Native American recipes using cranberries. </span></div><span style="font-size: small;"> </span><br>
<div align="LEFT"><span style="font-size: small;">Mention was made that (American) Indian cooking posed a problem, since there are few such restaurants. He found one in Rhode Island with such all American dishes as pumpkin soup and Johnny cakes with maple syrup, Western beef (would have been bison in earlier times) and wild rice soup. He also was served a tangy mixture of green chili peppers, diced tomatoes and garlic called pezole.</span></div><div align="LEFT"><br></div>
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<div align="LEFT"><span style="font-size: small;">The writer went on to list true American foods that would have been eaten by Native Americans including clam chowder, gumbo, fish stew (very famous in San Francisco), and cranberries that he found in the delicious steamed pudding in a (non-Indian) restaurant in Wisconsin.</span></div><span style="font-size: small;"> </span><br>
<div align="LEFT"><span style="font-size: small;"></span></div><span style="font-size: small;"> </span><br>
<div align="LEFT"><span style="font-size: small;">My son came home from a business trip several years ago with a Southwest Indian Cookbook with Pueblo and Navajo images, quotes and recipes. I have enjoyed the gift, put together by a photojournalist who spent 20 years in Pueblo and Navajo cultures. After sharing many meals with friends, she asked for written recipes. There were none. It took much work on the part of Indian friends to refine family tradition and history into cups and tablespoons. </span><span style="font-size: small; ">The 120 page book brings dozens of dishes that we don't see often and not in restaurants.</span></div><span style="font-size: small;"> </span><br>
<div align="LEFT"><span style="font-size: small;"></span></div><span style="font-size: small;"> </span><br>
<div align="LEFT"><span style="font-size: small;">Another book that our daughter gave me after going on a college field trip to the Prairie Du Chien area, is filled with Native American recipes and remedies. Many wild plants and fruits are used. Honey and maple syrup were prized ingredients.</span></div><br>
<div align="LEFT"></div><br>
<div align="LEFT"><span style="font-size: small;">Just think of the variety of fruits and berries such as blueberries, raspberries, gooseberries, grapes and many others that were used by Native Americans in cooking, in beverages and teas. Each part of the country had natives using foods and herbs from that area. We all use versions of the native recipes and don't recognize it. </span></div><span style="font-size: small;"> </span><br>
<div align="LEFT"><span style="font-size: small;"></span></div><span style="font-size: small;"> </span><br>
<div align="LEFT"><span style="font-size: small;">So why don't we see more restaurants featuring Native American Cuisine ? Is there a Native American Cuisine? </span></div><br>
<div align="LEFT"></div><br>
<div align="LEFT"><br>
</div></span></span>Anonymoushttp://www.blogger.com/profile/04482732202533109020noreply@blogger.com0tag:blogger.com,1999:blog-2184079091148516051.post-37783469624773673392011-03-16T10:59:00.001-07:002012-11-17T15:22:12.254-08:00Native American Eating Places or Resturants Who Serve Native Food<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-kf9_CoqBMZA/TYD6VG8POPI/AAAAAAAABGw/D2EINRHSf4c/s1600/laindiacafe.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" r6="true" src="https://lh4.googleusercontent.com/-kf9_CoqBMZA/TYD6VG8POPI/AAAAAAAABGw/D2EINRHSf4c/s1600/laindiacafe.gif" /></a></div><br />
TONTO Bar & Grill <br />
<br />
5736 E. Rancho Mañana Blvd. • Cave Creek, AZ 85331<br />
• Map it <br />
<a href="http://www.tontobarandgrill.com/">http://www.tontobarandgrill.com/</a><br />
<br />
<br />
Cedar Pass Lodge<br />
<br />
Box 5, Badlands National Park, SD 57750 Tel 605-433-5460.<br />
<br />
The Cedar Pass Lodge Restaurant serves breakfast, lunch and dinner, 7<br />
days a week. No visit to the Badlands is complete without trying the<br />
Sioux Indian Taco made from our special fry bread and seasoned buffalo.<br />
You may also choose from a variety of sandwiches, steaks and burgers.<br />
<br />
<br />
Kai, Sheraton Wild Horse Resort<br />
<br />
5594 Wild Horse Pass Rd. Tel 602-225-0100. <br />
<br />
Kai, meaning 'seed' in the Pima language, features a menu rich in<br />
creativity, history and Native American culture. Native American Chef<br />
Strong incorporates the essence of the Pima and Maricopa tribes and<br />
locally farmed ingredients from the Gila River Indian Community to<br />
create unforgettable masterpieces. James Beard Award-winning Chef<br />
Janos Wilder is consulting chef for Kai and is renowned for creating<br />
unique and indigenous menu experiences. Kai (rhymes <br />
<br />
with "sky") is set on the Gila River Reservation and relies on tribal<br />
and local agriculture to fill out much of its menu. Start off with<br />
honeydew melon soup with scallop and halibut ceviche, set off with<br />
candied kumquats. Then move on to tribally raised buffalo with<br />
raspberry and tomatillo salsa. Finish up with warm fry bread topped<br />
with Kahlua ice cream. Open for dinner Tuesday through Saturday,<br />
reservations are recommended. Menu at: http://www.wildhorsepassresort.<br />
com/dining-wild-horse-pass.html<br />
<br />
<br />
Jakes Bakery <br />
<br />
off Highway I-40 between Gallop and Albuquerque NM take exit 102 to<br />
Acoma Pueblo and it sits back off the road to the right <br />
<br />
Tel 505-552-6542. <br />
<br />
Jake Vallo produces the best Pueblo bread ever eaten in his wood fired<br />
hornos. These round loaves have a crispy crust with a hint of mesquite<br />
wood that fires his oven. He and his son also produce cherry, apple,<br />
blueberry and pineapple pies that are made in the form of a round loaf<br />
as well as sweet rolls. Bring some cheese to eat with this wonderful<br />
bread as you visit Acoma Pueblo. Also take home some great tamales<br />
made at his bakery. Open Tuesday through Friday. <br />
<br />
<br />
Uncas American Indian Grill, Mohegan Sun Casino<br />
<br />
1 Mohegan Sun Blvd, Uncasville, Ct. 06382, Tel 1-888-226-7711. <br />
<br />
Whether for breakfast, lunch, dinner, or a late night snack, our newest<br />
addition to the dining menu at Mohegan Sun, the Uncas American Indian<br />
Grill in its rustic natural designs of waterfalls and fire pits to<br />
reed canopies and natural birch trees, provides a setting and menu to<br />
uniquely satisfy both senses and appetite. Prepared over wood-fire and<br />
spit-roasted rodizio style, the diverse menu features items with an<br />
American Indian flair such as Wampausuk fried oysters, Mohegan<br />
succotash, and spit-roasted turkey tenderloin. The menu also includes<br />
favorites from the former Chief’s Deli and Mohegan Territory<br />
restaurants such as over-stuffed sandwiches and seafood pot<br />
<br />
pie. Finally, a Bagel shop with a wood-burning oven prepares New York<br />
style bagels.Hours of Operation Sunday thru Friday: 11:00 am - 1:30 am<br />
Friday and Saturday: 11:00 am - 2:30 am Menu at: http://www.mohegansun.<br />
com/pdf/menus/uaig_menu.pdf:<br />
<br />
<br />
Fry Bread House<br />
<br />
4140 N. 7th Ave., Phoenix Az 85013, 602-351-2345. <br />
<br />
Cecilia Miller made Indian fry bread while growing up on the Tohono<br />
O'odham Reservation. She's still doing it the traditional way at her<br />
central Phoenix shop: made-from-scratch, hand-stretched and fresh-<br />
fried. Top the fry bread with mild green chile beef or zesty red chile<br />
beef. There is no more wicked dessert in town than fry bread coated<br />
with butter and chocolate.<br />
<br />
<br />
Agave at the Westin Kierland Resort & Spa <br />
<br />
6902 East Greenway Parkway Scottsdale, Arizona 85254 Telephone: (480)<br />
624-1000 Toll Free: (888) 625-5144 Fax: (480)624-1001. <br />
<br />
Known for its use of indigenous spa ingredients and practices, Agave,<br />
The Arizona Spa adds another dimension with its Arizona Spa Cuisine<br />
menu. Each of the three new spa menus incorporates natively found<br />
ingredients such as quinoa, <br />
<br />
sunflower sprouts, and peppers, along with locally grown fruits and<br />
vegetables. Pacific Rim, Mediterranean and Native American influences<br />
are found in Sautéed Shrimp with Ginger, Garlic and Curry; Quinoa in<br />
an Orange Blossom Vinaigrette; and Roasted Beef Tenderloin on<br />
Butternut Squash. Executive Chef Anton Brunbauer, with an avid<br />
interest in food history and origin, is committed to the versatility<br />
and native flair of the ingredients used in all of the resort’s dining<br />
options. Brunbauer <br />
<br />
designed these menus to be light and healthy in keeping with the spa’s<br />
mission. A refreshing accompaniment to these meals is Agave’s<br />
signature limeade, made with Agave nectar, an organic liquid sweetener<br />
extracted from the core of the Agave plant, also a mainstay in early<br />
Arizona culture. Menu at: http://www.kierlandresort.com/Spa.aspx<br />
<br />
<br />
Native Hands<br />
<br />
8806 McDowell Rd., Scottsdale, Az 85254, Tel 480-675-9443 <br />
<br />
Breakfast and Lunch, Monday through Friday 7 a.m. to 3 p.m. <br />
<br />
Green chili stew with tortilla or fry bread ($5.95) understandably is a<br />
best seller. Pima Taco a folded-over fry bread stuffed with beans and<br />
cheese ($4.50) a Pima taco combination ($5.50) adds red or green chili.<br />
The house special ($4), with the ground beef jazzed by sizzling<br />
jalapenos, tomato and onion and scooped with warm corn tortilla chips.<br />
A simple basket of fry bread ($5), finally, fry bread dessert with<br />
honey and powdered sugar.<br />
<br />
<br />
Arizona Kitchen, Wigwam Resort <br />
<br />
300 E. Wigwam Blvd, Litchfield Park, Az Tel 623-935-3811 <br />
<br />
With the help of a historian of Native American foods, the chef here<br />
has put together a bold Southwestern menu. Appetizers such as blue<br />
corn piki rolls, stuffed with capon and goat cheese, and the wild boar<br />
Anasazi bean chile give you an indication of what's to come. Entrées<br />
include grilled sirloin of buffalo and venison medallions in a<br />
blackberry-zinfandel cocoa sauce. For dessert, try the chile-spiked<br />
ice cream in the striking turquoise "bowl" of hardened sugar. It's<br />
worth the 20-minute drive from downtown Phoenix to the Wigwam Resort.<br />
www.wigwamresort.com. AE, D, DC, MC, V. Closed Mon. <br />
<br />
<br />
Angelina's Mexican Food Restaurant<br />
<br />
5115 North 27th Avenue (inside SwapMart), 602-973-2344. Hours:<br />
Breakfast, lunch and early dinner, <br />
<br />
Friday through Sunday, 10 a.m. to 6 p.m. <br />
<br />
The cooks at Angelina's make poof-perfect fry bread from a recipe<br />
handed down through generations of Native American cooking. I can see<br />
them behind the counter of the stall-front shop, rolling the dough,<br />
working it into ovals, puncturing its middle and dropping it into<br />
fryers. The bread emerges glistening, puffy, crisp-edged and steaming<br />
hot, just as it should be.Angelina's doesn't skimp on size; these are<br />
hefty monsters squatting on necessarily sturdy Chinet-style plates.<br />
But a more pleasant threat I couldn't imagine than the open-faced fry<br />
bread tacos ($4.75) -- topped with hoards of red or green chili,<br />
ground or shredded beef, or chicken. These are top-quality stuffings:<br />
the torn, spicy beef or all-white-meat poultry is laced with tangy-<br />
tuned cheddar, silky beans, lettuce and tomato. Ground beef, though<br />
fresh, is slightly chewy, but red chili comes in big chunks so<br />
vigorously seasoned that we pass up Angelina's excellent homemade<br />
salsa. Whichever our toppings, it all melts together in a satisfying<br />
goo while the bread remains impossibly crispy. Angelina's fry bread,<br />
in fact, retains its bubble-light goodness even in takeout, when we<br />
savor it au naturel ($2.50) with simple shakes of powdered sugar and<br />
sticky squeezings of honey.<br />
<br />
<br />
Nava<br />
<br />
3060 Peachtree Rd., Atlanta, Ga 30305 Tel 404-240-1984<br />
<br />
<br />
The Spirit Cafe, Wyndham Hotel, Alburquerque, NM. Closed<br />
<br />
<br />
The Swan, Phoenix Az changed to Vu and no longer serving Native<br />
American food.<br />
<br />
<br />
Burning Tree Native Grill, San Diego, Ca closed after 10 years. Menus<br />
located on Native Menu page.<br />
<br />
<br />
Old Tortilla Factory<br />
<br />
6910 E. Main Street, Scottsdale Az., Tel 480-945-4567 <br />
<br />
Aside from the tasty Sonoran cuisine and the best homemade tortillas in<br />
Scottsdale, the draw here is the location in a historic adobe home in<br />
the heart of Old Town Scottsdale. Hundred-year-old pecan trees shade<br />
the large flagstone patio, which is the spot for alfresco dining or<br />
for sipping a margarita made with one of the premium tequilas.<br />
Signature dishes include ancho raspberry-encrusted pork chops and<br />
Shawnee sea bass -- pan-seared and served with a rock shrimp and<br />
cheese <br />
<br />
quesadilla, topped with shoestring sweet potatoes. Save room for<br />
dessert: the banana crisp wrapped in a sweet tortilla with blackberry<br />
compote is out of this world. AE, D, DC, MC, V. No lunch.<br />
<br />
<br />
La India Bonita. Kyle, SD Great food run by family.<br />
<br />
<br />
Miccosukee Restaurant <br />
<br />
25 mi west of Florida Tpke., Everglades City, FL, USA Tel: 305-223-8380<br />
Ext. 2374. <br />
<br />
A mural depicts Native American women cooking and men engaged in a<br />
powwow in this Native American restaurant at the Miccosukee Indian<br />
Village, overlooking the "river of grass." Favorites are catfish and<br />
frogs' legs breaded and deep-fried, <br />
<br />
Indian fry bread, pumpkin bread, and Indian burgers and tacos, but<br />
you'll also find more common fare, such as burgers and fish. Try the<br />
Miccosukee Platter for a sampling of native dishes, including gator<br />
bites. Breakfast and lunch are served daily. AE, D, MC, V. No dinner.<br />
$10 to $15 range.<br />
<br />
<br />
Sweetgrass Aboriginal Bistro <br />
<br />
108 Murray Street, Ottawa, Ontario (613) 562-3683 Fax (613) 562-<br />
4674Toll Free (800) 327-9338 <br />
<br />
Hours Lunch: Mon - Fri 11:30 - 2:00 Dinner: Mon -Sat 5:30 - 10:00.<br />
Aboriginal owned and operated. Menu and full information on their web<br />
site http://www.sweetgrassbistro.ca/index2.htm<br />
<br />
<br />
Blue Corn Cafe <br />
<br />
133 Water Street Santa Fe, NM 87501 (505)984-1800 Emai:<br />
bluecorn1@cybermesa.com<br />
<br />
<br />
Blue Corn Cafe & Brewery <br />
<br />
4056 Cerrillos Road Santa Fe, NM 87507 (505)438-1800 Email:<br />
bctwo@cybermesa.com<br />
Web site with Menu http://www.bluecorncafe.com/<br />
<br />
<br />
Amaya Hotel Santa Fe<br />
<br />
1501 Paseo de PeraltaL Santa Fe, NM 505-982-1200 Toll Free 800-825-9876<br />
<br />
<br />
From the cold rivers of Alaska to the grassy fields of the Great Plains,<br />
the chefs at Amaya restaurant select superb traditional Native<br />
American foods. Salmon, bison, oysters, and other natural ingredients<br />
are woven together in a style that is both ancient and contemporary.<br />
Relax inside by the fire or take in the stars on one of Santa Fe's<br />
favorite patios. The Amaya restaurant <br />
<br />
is a romantic setting for a memorable dining experience. Hotel is<br />
Native owned. For Menu http://www.hotelsantafe.com/dining/index.html<br />
<br />
<br />
Sawridge Inn & Conference Centre <br />
<br />
P.O. Box 2080 JASPER, Alberta T0E 1E0 82 Connaught Drive JASPER,<br />
Alberta T0E 1E0 (780) 852-5111 Toll Free Phone: 1(800) 661-6427 (780)<br />
852-5942 Email: jasper@sawridge.com Web site with information and Menu<br />
http://www.sawridge.com<br />
<br />
<br />
Spirits Native American Restaurant <br />
<br />
571 Swannanoa River Rd., Asheville, NC Asheville, NC 28805-2428 (828)<br />
299-1404 <br />
<br />
Web site with information and Menu http://www.<br />
spiritsnativeamericanrestaurant.com/<br />
<br />
<br />
Indigo Grill <br />
<br />
A visionary chef named Deborah Scott, along with San Diego<br />
restaurateurs David and Lesley Cohn, opened their second venture<br />
together with the revamped Indigo Grill. The restaurant showcases<br />
revolutionary food and exemplary service, with cuisine spanning from<br />
Alaska to Oaxaca. Guests find themselves transported into a different<br />
dimension - a world where formlessness meets form, where chaos meets<br />
order. The décor mixes surreal and symmetrical, primitive with refined<br />
- a travelogue from the arctic north to the sun-drenched south.As you<br />
enter Indigo Grill, a large spruce tree lends a sense of nature and<br />
focus. Deeper inside you find the community table, signifying<br />
belonging and togetherness. As you venture farther, the wood-stone<br />
oven offers warmth and rustic flair, while the surrounding totems and<br />
masks reflect <br />
<br />
the indigenous cultures of the Pacific Northwest and southern Mexico.<br />
And then comes the food...From "Beginnings" - Roasted Butternut Squash<br />
Soup or the Stacked Beet Salad - to "Sunset Offerings" - Jalapeño-<br />
Maize Pappardelle with Fennel Prawns or the Alderwood Plank Salmon with<br />
Smoked Oaxacan Cheese -Chef Scott delivers her menu as she displays<br />
her restaurant: "A love letter to the people, foods, and art that have<br />
touched her throughout the years." (Robin Klevens, "San Diego Union-<br />
Tribune") A Chef of the Year winner five years running, Chef Scott has<br />
a fascination with regional cooking and cultures. Indigo boasts a full<br />
bar with an extensive selection of tequilas, mescals, and rums, and<br />
remarkable margaritas and martinis. And your roundtrip tour isn't<br />
complete without delectable desserts from inventive Pastry Chef Sharon<br />
Bristol.<br />
<br />
Hours of Operation:Lunch Monday - Friday 11:30 am to 2:00 pm<br />
<br />
Dinner Daily after 5:00 pm<br />
<br />
Located in Little Italy 1536 India Street San Diego, CA 92101<br />
<br />
Tel: (619) 234-6802 Fax: (619) 234-6868<br />
<br />
<br />
Mitsitam Native Food Cafe at the National Museum of the American<br />
Indians<br />
<br />
4th Street and Independence Ave., S.W. Washington D.C. 20560 Tel: 202-<br />
633-1000<br />
<br />
<br />
Saddle Peak Lodge <br />
<br />
419 Cold Canyon Rd, Calabasas, Ca Tel: 818-222-3888 http:<br />
//saddlepeaklodge.com<br />
<br />
Retaurant hours Wednesday through Friday: 6 p.m. to 9 p.m.Saturday: 5 p.<br />
m. to 9:30 p.m. Sunday: 5 p.m. to 9 p.m.<br />
<br />
Sunday Brunch: 11 a.m. to 1:30 p.m.We specialize in game. You will find<br />
many unusual and sought after<br />
<br />
items, like Elk, Buffalo, Venison, Antelope and Quail to name a few, s<br />
well as great alternatives for seafood lovers and vegetarians alike.<br />
average dinner per person for food Including an appetizer, main course<br />
and a dessert the average is $49 per person. (editors note) Included<br />
due to heavy game influence.<br />
<br />
<br />
JOSIE RESTAURANT <br />
<br />
Just off the beaten path is where you’ll find Chef Josie Le Balch’s new,<br />
self-titled restaurant. But location isn’t the <br />
<br />
only thing that sets this Progressive American eatery apart from the<br />
high-traffic Santa Monica food scene. By blending her French culinary<br />
heritage, her Italian expertise and her love of simple, natural foods,<br />
Chef Le Balch has created a masterly merger of tastes and textures<br />
that is sure to surprise and delight. The Kitchen is manned by Three<br />
Women......Chef Josie Le Balch, Frank Delzio, Chef Jonna Jensen, Chef<br />
Jill Davie 2424 Pico Boulevard, Santa Monica, Ca 90405 Tel:310.581.<br />
9888 (editors note) Not a definitive Native American menu but with<br />
native touches.<br />
<br />
<br />
Aboriginal Catering Services<br />
<br />
Arnold Olson has been in the culinary field for the last seventeen<br />
years.He has been trained and worked with some of the most recognized<br />
Canadian and European chefs. Some of his achievements are: The Halifax<br />
G7 Summit of 1995 where he prepared an Aboriginal Luncheon for the<br />
seven Heads of State. As well, he is a World Gold Medalist of the 1992<br />
Culinary Olympics at Frankfurt, Germany. Aboriginal Catering Services<br />
is very interested in providing catering services to government<br />
departments in the Ottawa-Carleton region. We mostly cater events for<br />
the Department of Indian and Northern Affairs, but we are also<br />
interested in providing catering services to other departments. We<br />
guarantee great service for our clients.<br />
<br />
Lunch is available at the Odawa Native Friendship Centre, 12 Stirling<br />
Avenue, Ottawa, every Thursday. For more information please call 613<br />
722-3811.<br />
<br />
PRODUCT AND SERVICES<br />
<br />
Arnold Olson would like to prepare for you and your guests his<br />
specialty <br />
<br />
in Canadian Aboriginal Food, in the privacy of your home or in any<br />
convenient location of your choice.<br />
<br />
Private Dinner<br />
<br />
Dinner Buffet<br />
<br />
Luncheon Buffet<br />
<br />
Luncheon<br />
<br />
Brunch <br />
<br />
Clients<br />
<br />
Canada Arts Council<br />
<br />
Indian and Northern Affairs<br />
<br />
Health Canada<br />
<br />
Revenue Canada<br />
<br />
Contact<br />
<br />
Chef Arnold Olson<br />
<br />
Aboriginal Catering Services<br />
<br />
192 Madaire<br />
<br />
Aylmer, Quebec J9H 1PQ<br />
<br />
Telephone: 819 682-1330; Fax: 613 722-4667<br />
<br />
<br />
Liliget Feast House & Catering<br />
<br />
I want to let you know that my restaurant, Liliget Feast House - the<br />
only First Nations fine dining restaurant of its kind that was located<br />
at 1724 Davie Street, Vancouver, BC, Canada, is now closed. I have<br />
been in business for 12 years and I have now retired. Both myself and<br />
my daughter, Annie, are happy that its legacy can live on in our new<br />
cookbook, Where People Feast, An Indigenous People's Cookbook". Have a<br />
great day, Dolly Watts<br />
<br />
Website: http://www.wherepeoplefeast.com<br />
<br />
<br />
Corn Dance Cafe<br />
<br />
Native American Cuisine Lunch and Dinner<br />
<br />
(Santa Fe, NM) Hotel Santa Fe, the only Native American Owned hotel in<br />
Santa Fe, has opened a new restaurant, Corn Dance Cafe, June 15. The<br />
Cafe, originally located on Water Street, is the brainchild of Native<br />
American Chef, Loretta Barrett Oden. Ms. Oden and the owners of the<br />
hotel felt that opening a cafe that featured Native American Food was<br />
a perfect match for the hotel.<br />
<br />
"My objective in opening a cafe that highlights Native American food is<br />
to capture people's attention with food and heighten awareness of our<br />
culture, " said Oden. "What better place to open Corn Dance than the <br />
<br />
only Native-American-owned hotel in Santa Fe."Corn Dance Cafe offers a<br />
warm and casual dining experience where guests can enjoy their meals<br />
next to the kiva fireplace in the hotel's lobby and listen to local<br />
musicians and storytellers share their history and culture. Guests can<br />
also take their meals outdoors to the hotel's picturesque patio and<br />
grounds. Wherever they wish to feast, guests will be experiencing food<br />
with history.The menu features the now-famous Little Big Pie, an air-<br />
baked cross between pizza dough and fry bread, piled high with tempting<br />
yet healthy toppings like barbecued buffalo brisket, caramelized<br />
onions and goat cheese. Chef Loretta Oden has also created a spin-off<br />
of this traditional favorite called Little Big Horns. These corn-<br />
shaped breads can be filled with just about anything including spicy<br />
potatoes, salads or grilled meats, and their shape is perfect for take-<br />
out. Other items featured on the menus include buffalo chili in a<br />
jalapeno bread bowl, venison shanks with garlic mashed potatoes,<br />
grilled salmon with rosehip puree, wild turkey with corn bread, and<br />
grilled corn with chili oil."This is my way of honoring my people,<br />
especially the women," said Oden. "During feast or famine they managed<br />
to make wonderful, healthy foods for their families. Our goal is to do<br />
the same."Lunch and Dinner Menu Served from 11:30am to 2:00pm and 5:<br />
30pm to 9:00pm Little Big Pies Served with Caesar Salad Juicy Barbecued<br />
Buffalo Brisket Grilled Portabella Mushrooms with Caramelized Onions<br />
and Roasted Bell Peppers Caramelized Onion, Goat Cheese and Fresh<br />
Thyme<br />
<br />
Caesar Salad Kick-Ass Buffalo Chili in a Jalapeno Bread bowl Chilled<br />
Aztec Tomato, Roasted Corn and Poblano Chile Soup<br />
<br />
Turkey Sandwich served with Pineapple Serrano Chile Salsa Grilled<br />
Buffalo Burger on a Little Big Pie Bun with Pargen Sauce and Mom's<br />
Potato Salad Medallions of Turkey with Cornbread Dressing and<br />
Cranberry-Pinon Jus, served with Baby Greens and the Fresh Vegetable<br />
of the Day Lummi Island Crab Cakes with Avocado Vinaigrette - a<br />
Tempura of Watercress with Fresh Tomato Concasse, served with the<br />
Fresh Vegetable of the Day Pasta Special Delicious desserts and daily<br />
specials!<br />
<br />
1502 Paseo de Peralta<br />
<br />
Santa Fe, New Mexico 87501-3721<br />
<br />
505/982-9867<br />
<br />
FAX 505/984-2211<br />
<br />
Santa Fe's Only Native American Owned Hotel<br />
<br />
<br />
Buffalo Grill<br />
<br />
Wakinyan, a Lakota Sioux who goes by one name, and his family recently<br />
opened the Buffalo Grill at Liberty Plaza in downtown Salem Ore.<br />
Buffalo meat served at the restaurant comes from the family's Polk<br />
County ranch. Many customers first try the restaurant's buffalo-meat<br />
entrees, covering the gamut from buffalo burgers to buffalo pot pie<br />
for health reasons,<br />
<br />
Wakinyan said. But it's the meat's flavor that builds repeat business.<br />
"We've had a tremendous response from the ommunity," he said.<br />
Restaurant sales are well ahead of expectations, he said.<br />
<br />
Liberty Plaza, Salem Ore.<br />
<br />
<br />
Dream DancePotawatomi Bingo Casino<br />
<br />
1721 West Canal Street, Milwaukee, WI 53233 Phone: 1-800-PAYS BIG [729-<br />
7244] or 414-645-6888Email: info@paysbig.com<br />
<br />
Hours Tuesday - Thursday 5 p.m. - 9 p.m. Friday - Saturday 5 p.m. - 10<br />
p.m. Sunday & Monday Closed<br />
<br />
Reservations are recommended.<br />
<br />
Please call 414-847-7883.<br />
<br />
Menu at: http://www.paysbig.com/dining/dreamdancemenu.htm<br />
<br />
Grow their own venison on reservation.<br />
<br />
<br />
M & J Traditional Catering<br />
<br />
(715) 799-6030 711 N Highway 47 Keshena, WI 54135<br />
<br />
Indian Tacos, Wild Rice Casserole, Burgers and Brats on Frybread,<br />
Frybread <br />
<br />
<br />
<br />
Indian Summer Festival <br />
<br />
20TH ANNIVERSARY, SEPTEMBER 8-10, 2006.<br />
<br />
10809 West Lincoln Avenue West Allis, WI 53227 (414) 604-1000 <br />
<br />
Following Food Vendors are present and at other events<br />
<br />
HOCHUNK HONEY'S<br />
<br />
Indian Taco, Wild Rice Soup Corn Soup, Buffalo Burgers, Goulash Plate,<br />
Fry Pies<br />
<br />
SMOKIN JOE'S<br />
<br />
Genuine Zoar Frybread, All Meat Indian Taco, Vegetarian Taco, Hand<br />
packed Hamburger on Frybread, Blanket Dog, Hull Corn Hominy Soup with<br />
Pork, Chili, Popcorn Frybreads<br />
<br />
AUNTIE NE NE'S<br />
<br />
Turkey Dinners, Wild Rice, Indian Tacos.<br />
<br />
SPIRIT OF THE SOUTHWEST<br />
<br />
Tamales, Indian Taco, Vegetarian Taco, Chili, Frybread<br />
<br />
SPRING CREEK BISON<br />
<br />
Buffalo Burgers, Buffalo Brats and Hot Dogs, Buffalo Indian Taco<br />
Buffalo Jerky, Buffalo Chili, Fresh Cut Fries and Cinnamon Sugar<br />
Frybread<br />
<br />
WHITEFEATHER<br />
<br />
Indian Tacos, Nachos Supreme, Hamburger, Hot Dogs and Frybread.<br />
<br />
LITTLEWIND'S FAVORITES<br />
<br />
Indian Tacos, Buffalo Burgers, Buffalo Stew, Fryburger, Brat and Hot<br />
Dogs on Frybread, Chili, Corn Soup and Cherry Frybread Dessert<br />
<br />
<br />
Tillicum Village<br />
<br />
The Tillicum Village tour including boat cruise, salmon buffet dinner,<br />
and Northwest Coast Native American dance performance.<br />
<br />
TILLICUM VILLAGE & TOURS, INC.<br />
<br />
2992 SW Avalon Way Seattle, WA 98126 (206) 933-8600, (800) 426-1205 www.<br />
tillicumvillage.com<br />
<br />
Menu<br />
<br />
Traditional Indian-style Baked Salmon<br />
<br />
Warm Tillicum Whole Grain Bread, <br />
<br />
New Red Potatoes<br />
<br />
Long-Grain Wild Rice<br />
<br />
Fresh Salad Bar<br />
<br />
Boehm's Chocolate Salmon<br />
<br />
Coffee, Tea, Lemonade<br />
<br />
Clams and Clam Nectar<br />
<br />
<br />
Nava <br />
<br />
3060 Peachtree Rd. Atlanta, Ga 30305 404-240-1984<br />
<br />
Mon-Fri 11:30am - 2:30pm Bar is open all day Mon-Fri 5:30pm - 11:00pm<br />
Sat 5pm - 11<br />
<br />
A Collage of flavors, NAVA's innovative menu has intense Latin and<br />
Native American influences. Signature items include Suncorn Crusted<br />
Snapper and Sweet Corn Mash. Full menu on menu page or ttp://www.<br />
buckheadrestaurants.com/nava.html<br />
<br />
<br />
Cuny Table Cafe<br />
<br />
A "Homecooking" sign, perched on the side of a gravel road in<br />
southwestern South Dakota, stops me. It leads to a brown sheet-metal<br />
building, the Cuny Table Cafe-two booths and one round table, first<br />
come, first served. Nellie Cuny and her sister do most of the cooking,<br />
which runs to T-bones and Indian tacos. Nellie's 61-year-old son,<br />
Marvin, does most of the talking. <br />
<br />
Po Box 16, Buffalo Gap, SD 57722 phone: (605) 455-2957<br />
<br />
Products & Services:<br />
<br />
Drinks * Food * Fruits * Meats * Soups & Salads * Vegetables<br />
<br />
For a special treat, this very remote eating establishment where you<br />
will enjoy good hearty food (Indian Frybread Tacos) and the crazy<br />
humor of two Indian ladies who own the place. The café is perched on<br />
top of a large badland mesa that you might describe as “in the middle<br />
of nowhere.” But as you eat and enjoy the company, you can read an<br />
article from the New York Times that gives a glowing description of<br />
the place. Or, you can browse through the guest book and see<br />
signatures of visitors from all around the world.Indigenous Landscape<br />
Tours is headquartered south of Manderson, South Dakota, near the<br />
middle of the Pine Ridge Indian Reservation. Manderson is just a few<br />
miles from historic Wounded Knee. The Badlands National Park is a<br />
short drive from Manderson. Rapid City, South Dakota is less than an<br />
hour’s drive from Manderson. The <br />
<br />
Black Hills are less than one hour’s drive away.<br />
<br />
<br />
<br />
HOGAN BED & BREAKFAST<br />
<br />
Stay in a traditional Hogan over night and share in the culture and<br />
traditions of a Navajo family. You will be served a Navajo taco dinner,<br />
snacks and drinks. In the evening you will hear stories and see dances<br />
around the camp fire at night. A Hogan is made out of natural<br />
resources such as desert juniper trees, bark and dirt (red desert<br />
earth). It is cool in the summer and warm in the winter. The Hogan is<br />
a residential, primitive camp. Near by there are chemical toilets,<br />
wash pans, soap, towels, picnic tables, sleeping bags but no shower.<br />
Hogan Bed & Breakfast $175/person Includes: Navajo Taco dinner with<br />
drinks, Entertainment of Navajo singing and Dancing of the old ways,<br />
Presentation of Navajo history, Camp fire folktale stories, A 2.5 hour<br />
private jeep tour during which you will stop at a Navajo weavers home,<br />
Sleeping bags and mats.<br />
<br />
Monument Valley, Az (303) 661-9819 / (303) 664-5139 Fax<br />
info@indiancountrytourism.com<br />
<br />
<br />
Junction Restaurant<br />
<br />
Navajo Route 7 & Hwy 191 Chinle, AZ 86503<br />
<br />
Accepts:cash Visa,MasterCard,Eurocard Dress:casual Located in the Best<br />
Western Canyon De Chelly Inn. Reviews:a pleasant treat Overall - Quite<br />
enjoyable. Food - The simple dishes that I ate, the traditional beef<br />
stew and the fry bread, were delicious and the portions were generous.<br />
Service - The servers were prompt and courteous, even though the place<br />
was packed with customers. Ambiance - Native American Photos on the<br />
walls; interesting display of a local codetalker near entryway. Note -<br />
When I asked if it was always so crowded, I was told:"It's payday"<br />
Recommended Dishes: traditional beef stew, fry bread.<br />
<br />
<br />
La Indita Mexican and Native American Food<br />
<br />
4th Avenue/University|622 N 4th Avenue Tucson, AZ 85705 Tel 520.792.<br />
0523<br />
<br />
Features:vegetarian dishes|outdoor/patio dining Accepts:cash,MasterCard,<br />
Eurocard Alcohol:wine / beer Parking:street parking Description: A<br />
small, unpretentous Mexican and Native American restaurant in heart of<br />
the 4th Avenue shopping district.<br />
<br />
Reviews:<br />
<br />
A Good Selection of Vegetarian Choices Thursday dinner out is becoming<br />
something of a tradition for us. To avoid having it become a rut we've<br />
been trying out new places each week; La Indita is the latest. Located<br />
on 4th Ave in the shopping area, it's easy to find and pretty easy to<br />
find nearby parking (just park a block or two off 4th).After being<br />
seated in a booth with a menu we were asked about our drink of choice<br />
for the evening. Not having any time to see what they had, we<br />
instinctively said: iced tea. This turned out to be a mistake, since<br />
the tea was fruit flavored. Sorry, but tea should taste like tea, not<br />
fruit. We were happy to see that the menu had quite a number of items<br />
that were either vegetarian (meatless, not vegan), or that could be<br />
prepared vegetarian. One of us settled on the green corn tamales (they<br />
were in season), the other a combination plate of mushroom enchiladas,<br />
spinach enchiladas, and a potato taco. While we waited for dinner we<br />
munched on the bowl of chips (warm) and salsa verde. Both were good,<br />
and it is entirely possible that both were made on site. Dinner<br />
arrived and it was hot! Not spicy hot, but surface of the sun hot. And<br />
over all it was pretty good, although there were a few rough spots.<br />
The side of Spanish rice was unexceptional: white rice with a few peas<br />
and carrots, almost no spices, and hence, no flavor. The refried beans<br />
were ordinary, nothing that you won't get at any other Mexican<br />
restaurant. These were the first green corn tamales we've had and they<br />
were quite good. Light in texture and flavor and none to filling,<br />
these make for a tasty dinner. It is easy to see why some people<br />
become passionate about green corn tamales. The mushroom enchiladas<br />
were very good, lots of grilled or sauteed mushrooms filling the<br />
enchilada wrapper. The spinach enchiladas also had generous portions<br />
of spinach stuffed inside. Interestingly, these were not covered in<br />
the usual enchilada sauce, it was more of a mild cream sauce. The<br />
potato taco, was just that cubes of potatoes in a crisp taco shell<br />
with the normal sides. This turns out to be better that it sounds; we<br />
might even try making these at home sometime.<br />
<br />
<br />
Coyote Cafe South Western and Native American<br />
<br />
132 W. Water St. - map|Santa Fe, NM 87501 Tel 505.983.7712<br />
<br />
Hours:11:30AM-2PM Lunch/5:30PM-9PM Dinner<br />
<br />
Description: Bar,Outdoor dining,View,Kid Friendly Parking: Available <br />
<br />
Reservations: Recommended Dress: Casual<br />
<br />
World-renowned chef and cookbook author Mark Miller...One can't talk<br />
about Santa Fe dining without including... <br />
<br />
Very eclectic, Nouveau Cuisine New Mexican at it's most cutting edge<br />
started right here. Expect Native American, New Mexican, Pacific Rim,<br />
Carribean, and lots of fresh, exotic mixes of flavors in both the food,<br />
decor, drinks, and clientele! I love a summer rainstorm in the rooftop<br />
cantina while I'm noshing on some mango salsa and a cool margarita<br />
(but look out for the flooded floor, it could be dangerous! Pricey<br />
here. reservations recommended for the main dining room. [25 May 2003<br />
00:19:43] Pretty dang goodThe food here is excelent; however, it can<br />
be a bit costly. Nice <br />
<br />
atmosphere but it tends to be on the yuppie/trendy side as opposed to<br />
traditional New Mexican. [30 Dec 2004 06:41:38]<br />
<br />
<br />
Carriage Court Restaurant <br />
<br />
Pioneer and Native American Food<br />
<br />
71 W. South Temple - map|Salt Lake City, UT 84101|801.536.7200|801.536.<br />
7272 fax<br />
<br />
Hours:Daily 6:30am-10:00pm<br />
<br />
Features:kids' menu|private room|offsite catering|large groups ok<br />
Accepts:cash|checks|Diners' Club|Visa|MasterCard/Eurocard|American<br />
Express|Discover Smoking:not permitted Dress:casual Alcohol:no <br />
<br />
alcohol served Reservations: recommended Parking: public transit<br />
accessible|street parking|pay parking <br />
<br />
Handicapped Access: completely accessible. Description: Quiet<br />
etablishment reminiscent of a stately 20th century <br />
<br />
dining room, where you'll find hearty fare with an upscale twist.<br />
Regional cuisine features pioneer and Native American flavors and<br />
local products. Serves breakfast, lunch and dinner. Hearty regional<br />
fare that is sometimes no match for the formal atmosphere at this<br />
downtown dining spot.Comfortable and historic This restaurant will<br />
provide you with an excellent meal. While their menu is mainly meat<br />
and potato, they take care to present it very attractively. Location<br />
is in the mist of a very busy <br />
<br />
area. Service was adequate but not impressive. [09 Nov 2000 18:14:10]<br />
<br />
<br />
Wooden Knife Drive Inn Wooden Knife Cafe<br />
<br />
101 6th Ave, Interior, SD Tel: (605) 433-5463 • Web: http://www.<br />
woodenknife.com/cafe.asp<br />
<br />
Before there was a WoodenKnife Company there was the WoodenKnife Cafe<br />
in Interior, which has a view of the Badlands of South Dakota. At the<br />
cafe their specialty is authentic Indian tacos made from a special fry<br />
bread recipe. After sampling the delicious fry bread, tourist and<br />
locals alike encouraged Ansel WoodenKnife to market the Indian Fry<br />
Bread Mix<br />
<br />
<br />
Tendrils Restaurant<br />
<br />
Dining Reservations: 509-785-3780<br />
<br />
Tendrils restaurant, located in the architecturally spectacular main<br />
Inn, serves innovative regional fare-harvested from Sagecliffe’s on-<br />
site organic gardens- artfully paired with Washington wines. Cave B<br />
Estate Wines are featured. The Inn also offers a wine tasting bar,<br />
culinary demonstration kitchen and beautiful fireside lounges.With a<br />
phenomenal wrap-around river-view terrace, a 30-foot basalt fireplace,<br />
soaring ceilings, elegant meeting or reception rooms and the stunning<br />
trellis-lined piazza, the Inn offers dramatic indoor and outdoor<br />
settings ideal for retreats, social events and weddings.<br />
<br />
Breakfast daily 7:00 a.m. to 10:00 a.m.Lunch daily, 11:30 a.m. to 2 p.m.<br />
Dinner, Sun. through Thur. 5 p.m. to 9 p.m. and Fri. & Sat. 5 p.m. to<br />
10 p.m.<br />
<br />
<br />
Walters at The Sawbridge Lodge<br />
<br />
82 Connaught Drive Jasper, Alberta, T0E 1E0 Phone 1-780-852-5111 Fax 1-<br />
780-852-5942 Toll Free 1-800-661-6427<br />
<br />
Email jasper@sawridge.com www.sawridgejasper.com<br />
<br />
WALTER'S DINING ROOM<br />
<br />
The award winning Walters Dining Room features a wide array of Canadian<br />
inspired dishes with nuances of native cuisine. Our creative chefs are<br />
renowned for their a la carte and buffet creations using Alberta's<br />
finest beef, game and fowl. During the winter months, Walters offers<br />
an extraordinary Saturday night skier's themed buffet, at an<br />
unbeatable price. Our signature dishes include braised venison stew,<br />
grilled veal chops and fresh arctic char. Walters also boasts an<br />
extensive wine cellar with samplings ranging from South Africa to<br />
local Okanagan valley wines. Try them by the glass or by the bottle<br />
while you <br />
<br />
take in the natural lush atrium surroundings and three storey fireplace.<br />
<br />
<br />
<br />
Grand Canyon West ( Haulapai Tribe)<br />
<br />
From Las Vegas over Hover Dam to Dolan Springs then right on Indian #<br />
1or BETTER take a tour bus from Las Vegas to Grand Canyon West. <br />
<br />
At Guano point a buffet lunch is served. The day I was there it was BBQ<br />
brisket, turkey chili, cole slaw, corn bread, flour tortilla and peach<br />
cobbler. Eaten overlooking the Grand Canyon and was a treat of Native<br />
home cooking. Many Hualapai from Peach Springs work on the effort,<br />
including Donna, Joseph, Lowell, Pam, Monica, Pennie, Jovanna, Julius<br />
and Symorer. Well worth the trip for the view friendly people and food.<br />
www.grandcanyonwest.com (800) 306-8047<br />
<br />
<br />
Diamond Creek Restaurant at Canyon West Hualapai Lodge <br />
<br />
(Haulapai Tribe)<br />
<br />
The sharing of adventure stories can be continued with old or newfound<br />
friends as you dine in the Diamond Creek Restaurant located right in<br />
the Lodge. The reasonably priced menu features local favorites such as<br />
the Hualapai Taco and Stew with Hualapai Fry Bread, as well as Baja<br />
Fresh Grill items such as the One Pound Burrito and of course, all the<br />
American favorite menu selections. The Diamond Creek Restaurant also<br />
features ice cream shakes and floats for the hot afternoon pause in<br />
the action. The restaurant is open seven days a week for breakfast,<br />
lunch and dinner. The staff at the restaurant welcomes special<br />
requests for those of you with dietary needs or discerning palates.<br />
The friendly staff looks forward to meeting your every request. The<br />
lodge is located at Peach Springs Az near the Grand Canyon West<br />
Hualapai Lodge<br />
<br />
900 Route 66Peach Springs, AZ 86434-0359 (888)255.9550 Toll free 928.<br />
769.2230 Tel. 928.769.2372 Fax<br />
<br />
http://www.grandcanyonresort.com/hlodge/hlodge.html<br />
<br />
<br />
Moapa Paiute Travel Plaza<br />
<br />
Native Tacos on great frybread<br />
<br />
Interstate 15 Exit 75, Moapa, Nv 89025 Tel (702) 864-2600<br />
<br />
<br />
Bluestem<br />
<br />
114 E. Main St., Pawhuska, Ok (918) 287-2308<br />
<br />
6 a.m. to 8 p.m. every day but Thursday <br />
<br />
Just off Main Street, locals and visitors sit side by side at the<br />
Bluestem. If you've gone too far, once you turn around you'll see a<br />
huge blue arrow painted on the side of the brick building pointing you<br />
the right way.<br />
<br />
The Bluestem is a classic diner serving breakfast, lunch and dinner.<br />
It's also the place to stop for a slice of pie and a cup of coffee<br />
after an afternoon spent shopping in downtown Pawhuska.The locals come<br />
to the Bluestem because they know they can get reliably good food --<br />
hamburgers, chicken-fried steak, omelettes, fried potatoes, biscuits<br />
and gravy.Some people come every day for lunch. It would take awhile<br />
before you had to order the same thing twice off the menu.On Friday<br />
nights, the place gets crowded with those coming for the catfish<br />
special. It's only served on Fridays, and it's one of the best reasons<br />
to come.The other reason is for owner Mary Deckard's specialty --<br />
American Indian food. About once a month, the restaurant serves<br />
traditional American Indian dinners hard to find in any Oklahoma<br />
restaurant. Grape dumplings, corn soup, meat pies and fry bread are<br />
part of the feast. Call ahead to find out about the Indian dinners.<br />
<br />
Pawhuska is about 65 miles northwest of Tulsa. Take U.S. 412/U.S. 64<br />
toward Sand Springs. Continue toward the Oklahoma 48<br />
Cleveland/Pawnee/Bristow exit. Go straight to enter Oklahoma 99.<br />
Continue on Oklahoma 99 for about 28 miles. Turn left onto U.S.<br />
60/Oklahoma 11. Follow this road into Pawhuska's Main Street<br />
<br />
<br />
Oatman Hotel ans Saloon<br />
<br />
Oatman Calif along Highway 66 Tel (928) 768-4408 <br />
<br />
www.oatmangoldroadcom<br />
<br />
Serve 1/2 lb Wild Bison Burger and Navajo Tacos<br />
<br />
<br />
The Olive Oatman Restaurant<br />
<br />
Oatman Calif along Hiway 66 tel (928) 768-1891 <br />
<br />
www.oatmangoldroad.com<br />
<br />
Closes at 4:30 pm<br />
<br />
Serves Navajo Tacos<br />
<br />
<br />
Yaaka Cafe<br />
<br />
Acoma Pueblo 65 miles west of Albuquerque N.M. on Intersatate 40 exit<br />
102. Follow signs on hiway 30 and 32 to Sky City Cultural Center.Tel<br />
800-747-0181 www.skycity.com, Serving traditional Pueblo incuding fry<br />
bread, corn, beans and squash.<br />
<br />
Sky City Casino Huwak's Restaurant and Snack Bar Same driving<br />
directions as above Yakka Cafe. Serving pasole, green chile stew,<br />
pueblo tacos, fry bread and other Purblo food.<br />
<br />
<br />
Tiwa Kitchen Restaurant<br />
<br />
(505) 751-1020<br />
<br />
328 Veterans Hwy<br />
<br />
Taos, NM 87571<br />
<br />
The Tiwa Kitchen Restaurant is located on the access road to the<br />
traditional part of the Taos pueblo.Farm-processed foods for sale at<br />
the restaurant (and by mail-order) include: Pueblo blue corn fry-bread<br />
mix, feast day red chile mix, blue corn pancake mix, traditional atole<br />
(a hot beverage containing blue corn), organic chokecherry syrup and<br />
organic chokecherry jelly. Meals at the restaurant cost between $6.75<br />
(pueblo chili) and $14.95 (fresh trout). I tried the phien-tye: a blue-<br />
corn fry-bread stuffed with buffalo meat and smothered with red or<br />
green chili sauce, served with fresh grilled vegetables and beans. My<br />
wife had twauh-chull: grilled buffalo meat and onions served over a<br />
bed of wild rice with a homemade blue-corn tortilla, sautéed<br />
vegetables and beans. Both were delicious. Each meal was $12.95, and<br />
we went away well fed. We also tried two traditional drinks: Indian<br />
tea made from a wild-harvested herb, and atole. No alcoholic drinks<br />
are sold.Hours: 11 am to 7 pm in the summer, or to 5 pm in the winter.<br />
Call 505-751-1020 for more information. For information on Taos pueblo<br />
visit www.taospueblo.com or call 505-758-1028.<br />
<br />
<br />
Glacier Peaks Casino<br />
<br />
209 N. Piegan St. Junction of Hwy 2 & 89 Browning, MT 59417 Tel 406-338-<br />
2274 Toll Free 877-238-9946<br />
<br />
Located at the eastern entrance to Glacier National Park. Native<br />
American operated restaurant with executive chef Ed Horn.<br />
<br />
Goulding's Lodge <br />
1000 Main Street, Monument Valley, Utah Tel 435-727-3231 <br />
<br />
www. gouldings.com<br />
<br />
Perched atop of a red rock ledge, breakfast, lunch or dinner is just<br />
steps away. Every table has a view. Meals are served by friendly<br />
Native Americans who are happy to introduce you to the Navajo Taco. Or<br />
feast on American favorites while soaking up the panorama. Open year-<br />
round. Enjoy a delicious meal while experiencing the rugged outdoor<br />
beauty of Monument Valley.<br />
<br />
<br />
Sky City Cafe<br />
<br />
Eiteljorg Museum of American Indians & Western Art in Indianapolis Ind.<br />
<br />
The Sky City Café offers casual dining and a varied menu of<br />
Southwestern and Native American food. With free parking at the Museum,<br />
visitors can enjoy the outdoor DeHaan Family Terrace overlooking the<br />
Central Canal, or dine inside.<br />
<br />
Rental facilities: The Allen Whitehill Clowes Sculpture Court has a<br />
circular ballroom, a private dining area for 300 to 1,000 guests, and<br />
an outdoor terrace. The Ruth Lilly Auditorium and the Thompson<br />
Boardroom offer the latest in audio-visual technology and views of the<br />
gardens and the Canal.<br />
<br />
<br />
Cheesecake Factory (all locations)<br />
<br />
Serves a chicken sandwich served on "Indian Fry Bread". Not the most<br />
authentic use but the bread is a reasonable approximation.<br />
<br />
A&M Cafe<br />
<br />
Interior, SD<br />
<br />
<br />
Pueblo of Jemez-Walatowa Visitor Center<br />
<br />
7413 Hwy 4 Jemez Pueblo, New Mexico 87024<br />
<br />
P.O. Box 100, Jemez Pueblo NM, 87024 <br />
<br />
TELEPHONE (505) 834-7235 E-Mail us at: tourism@jemezpueblo.org<br />
<br />
<br />
Church Street Cafe<br />
<br />
2111 Church St. NW, Albuquerque, NM 87104 Phone - (505) 247-8522<br />
<br />
<br />
Wildhorse Grill Talking Stick Golf Course<br />
<br />
9998 E Indian Bend Rd<br />
<br />
Scottsdale, Az 85256 <br />
<br />
Mark Eversman Food and Beverage Manager<br />
<br />
meversman@troongolf.com<br />
<br />
(480)850-8617<br />
<br />
Martin Scott Executive Chef<br />
<br />
mscott@troongolf.com<br />
<br />
(480)850-8621<br />
<br />
Nicoletta Mazzarella Assistant Food and Beverage Manager<br />
<br />
nmazzarella@troongolf.com<br />
<br />
(480) 850-8617<br />
<br />
<br />
The Laughing Water Restaurant at Crazy Horse Memorial <br />
<br />
Provides meal service to visitors to the Memorial. The restaurant is<br />
open from May through October each year (exact dates depend on weather)<br />
.<br />
<br />
Restaurant specialties include:<br />
<br />
Tatanka Stew -- Made from prime cuts of tender Black Hills buffalo,<br />
slow cooked with carrots, sweet peas, green and yellow onions, red<br />
potatoes, celery, and green peppers; simmered in our own blend of<br />
tasty seasonings and served with Indian fry bread.<br />
<br />
Native American Taco -- Home-made Indian fry bread topped with taco<br />
meat, refried beans, green chili, lettuce, tomatoes, cheese, onions<br />
and sour cream. This ethnic offering is truly a meal in itself and a<br />
favorite of Crazy Horse visitors.<br />
<br />
The Laughing Water Restaurant takes its name from an area creek with<br />
headwaters at the base of Crazy Horse Mountain. It runs south to the<br />
town of Custer where it joins French Creek. During the drought of the<br />
1930s, Laughing Water Creek was one of the few in the area that did<br />
not dry up. People from miles around would bring their wagons and<br />
barrels to fill them with water. We hope that when you join us at<br />
Laughing Water Restaurant. You will leave filled with great food,<br />
pleasant company and wonderful memories. Banquet and meetings rooms<br />
are available. Please call (605) 673-4681 for information on holding<br />
your special event at Crazy Horse Memorial<br />
<br />
<br />
Tequila Grill<br />
<br />
4363 N. 75th St., Scottsdale<br />
<br />
(480) 941-1800<br />
<br />
Major cross streets: Scottsdale and Camelback roads<br />
<br />
Hours: 4 to 10 p.m. Monday; 11 a.m. to 10 p.m. Tuesday through Thursday;<br />
11 a.m. to 11 p.m. Friday; 5 to 11 p.m. Saturday<br />
<br />
Reservations accepted: Yes Kid friendly: No<br />
<br />
Dessert is also a hit. Our stuffed Indian fry bread is filled with<br />
sautéed bananas, cheesecake and a few berries with two scoops of<br />
vanilla ice cream and a caramel drizzle. Intense sweetness. The berry-<br />
topped crème brûlée has double the typical surface area, which means<br />
less fighting over that precious caramelized sugar crust.<br />
<br />
<br />
Sport Bar<br />
<br />
Livingston, MT<br />
<br />
114 S. Main St.<br />
<br />
Livingston, MT 59047<br />
<br />
<br />
Lisa's <br />
<br />
200 Greybull Ave.<br />
<br />
Greybull, WY 82426<br />
<br />
Best Indian Fry Bread<br />
<br />
<br />
Yoeme Tortillas and Catering Service<br />
<br />
1545 N. Stone Ave.<br />
<br />
Tucson, Az.<br />
<br />
You've unknowingly passed the Yoeme café innumerable times and, sadly,<br />
you've no idea what you're missing. So get with it and get over there!<br />
Yoeme is Tucson's only Yaqui restaurant, offering a taste of real,<br />
down-home Arizona cuisine--you know, native food. Owned and operated<br />
by the Pascua Yaqui Tribe, Yoeme serves up traditional Indian fry<br />
bread like none other. We're not talking the thin, crispy impostors<br />
found elsewhere. This is can't-get-enough, sink-your-teeth-into, melt-<br />
in-your-mouth, thick-and-sinful Native American fry bread. Be sure to<br />
save room for the rice and corn soups, stuffed spiced-meat burritos<br />
and killer lemonade. And, remember, fry bread goes with everything:<br />
Eat it with stew, top it with sugar and honey, or take it on solo. But<br />
don't call yourself a Tucsonan until you've tried it.<br />
<br />
<br />
<br />
Vincent Guerithault on Camelback<br />
<br />
3930 E. Camelback Road, Phoenix<br />
<br />
Phone: (602) 224-0225<br />
<br />
Rating: 5 stars<br />
<br />
Price: $40-$60<br />
<br />
Guerithault marries the bounty of the Southwest with the sensibility of<br />
his native France. Try the duck tamale and smoked salmon quesadilla<br />
appetizers. Blue corn-crusted sweetbreads and wild boar loin in a<br />
habanero sauce are riveting.<br />
<br />
<br />
Sam's Cafe<br />
<br />
2566 E. Camelback Road (Biltmore Fashion Park), Phoenix, (602) 954-<br />
7100<br />
<br />
455 N. 3rd St. (Arizona Center), Phoenix, (602) 252-3545<br />
<br />
Rating: 3 stars<br />
<br />
Price: $20-$40<br />
<br />
This is where to bring skittish Midwestern relatives. The unthreatening<br />
fare includes a wonderful chile-chicken chowder, salmon in a corn husk<br />
with a chipotle barbecue sauce and the classic chicken-fried tuna.<br />
<br />
<br />
Richardson's Cuisine of New Mexico<br />
<br />
1582 E. Bethany Home Road, Phoenix<br />
<br />
Phone: (602) 265-5886<br />
<br />
Rating: 4 stars<br />
<br />
Price: $20-$40<br />
<br />
Noisy, crowded and less-than-charming, Richardson's keeps people coming<br />
with great New Mexican eats. Chimayo chicken, blue corn-smoked turkey<br />
enchiladas, pork chop chorizo and carne adovada are almost magical.<br />
<br />
<br />
Navajo Hogan <br />
<br />
447 East 3300 • South Salt Lake City • Utah 84115<br />
<br />
Phone: 801-466-2860 • Fax: 801-466-2860<br />
<br />
http://www.navajohogan.com/<br />
<br />
NAVAJO HOGAN restaurant is a family-owned business, established in 1989.<br />
It is well known for its mouthwatering Native American dishes. The<br />
owners are of Native American (Jemez Pueblo) and Spanish decent. They<br />
were born and raised in New Mexico. With a lot of hard work,<br />
determination and perseverance, Navajo Hogan is flourishing, and is<br />
frequented by people from all over the world. Navajo Hogan has been<br />
reviewed favorably in local newspapers several times. The Restaurant<br />
was also voted one of the best places to eat in Salt Lake City, and<br />
was featured in Gourmet Magazine (January 2002) as one of the top ten<br />
eateries in Salt Lake City. <br />
<br />
Bill and Marcie Espinoza have their own history, nothing glamorous, but<br />
one shared with hungry people since they opened a restaurant in a<br />
plain building in a plain neighborhood more than 11 years ago. Their<br />
tiny Navajo Hogan, a cinderblock structure on a nondescript stretch of<br />
3300 South, is the place to go for fry bread, which makes an edible<br />
plate for all manner of toppings, including beans, meat and cinnamon<br />
sugar. It is cheap (nothing on the menu over $7), filling and more<br />
tasty than its simple components would predict. A steer could have no<br />
higher calling than to produce shredded beef that tastes like this.<br />
<br />
<br />
Pueblo Harvest Cafe<br />
<br />
Indian Pueblo Cultural Center Restaurant<br />
<br />
2401-12th St NW, Albuquerque, NM 87104 Neighborhood: South Valley<br />
<br />
Phone: +1 505 843 7270 / +1 800 766 4405<br />
<br />
This restaurant, which is located at the Indian Pueblo Cultural Center,<br />
serves food which is unique to New Mexico. For a cultural dining<br />
adventure, this is the place to go. A full menu allows you to choose a<br />
meal, like Steak and Enchiladas that would satisfy even the hungriest<br />
of appetites. If you are not quite that hungry, try a Pueblo Sandwich<br />
or a plate of Pueblo Poppers. Whatever you choose, do not forget the<br />
desert menu with Pumpkin Pinon Bread, sweet Fry Bread and Indian Pie.<br />
<br />
<br />
Fry Bread Heaven at IMAC CASINO/BINGO HALL<br />
<br />
(Irene Moore Activity Center)<br />
<br />
2100 Airport Drive, Green Bay, Wi<br />
<br />
1-800-238-4263<br />
<br />
Fry Bread Heaven-Located just off the Bingo Hall, specializes in Native<br />
American cuisine. <br />
Complimentary non-alcoholic beverages and coffee are always available.<br />
<br />
Continuous FREE Shuttle Service between the Main Casino, IMAC<br />
Casino/Bingo Hall and Mason Street Casino. Also, FREE Shuttle Service<br />
to Oneida's Main Casino from participating hotels and motels.<br />
<br />
<br />
Squaw Kitchen Indian Fry Bread. Indian Village <br />
<br />
6746 E. Cave Creek Road., P.O. Box 1781, Cave Creek, AZ, 85331. 602-488-<br />
2827.<br />
<br />
Trip The Fry Bread Fantastic!<br />
<br />
Recently, Indian fry bread was designated the state dish of Arizona,and<br />
is the sate dishes of South Dakota and wouldn't you know it, one of<br />
the best spots around for fry bread is at the Indian Village, in (you<br />
guessed it) Cave Creek. Stop in the store and say howdy to owners Ron<br />
and Marianne, Bart and Jennifer Krasson.I popped in on Bart one<br />
afternoon he said he was just about ready to chow down a hot dog, but<br />
ordered a couple of his special combo fry breads instead. After a<br />
swirl in the fryer, each golden and puffed disk was ladled with a<br />
shredded-beef-laced red chile sauce on one side, the remaining half<br />
drizzled with honey. Unusual but definitely tasty. I'm told in some<br />
parts the concoction is known as Navajo nachos. At the Indian Village<br />
it's not even on the menu, but if you want one ask for the Bart<br />
Special. Or make your own. Mix up a package of Indian Village's Squaw<br />
Kitchen Indian Fry Bread Mix, fry the rounds and top with a salsa (try<br />
Mad Coyote Salsa) or hot sauce of your choosing and folks will no<br />
doubt come a runnin'. Drop in or drop Bart a line to get your hands on<br />
packages of Fry Bread Mix.<br />
<br />
Blue Mesa Grill<br />
<br />
Southwestern cuisine in Texas. Several locations in Texas. Find one<br />
near you and see their menu and recipes at<br />
<br />
http://www.bluemesagrill.com/<br />
<br />
<br />
Jollie’s Restaurant & Lounge <br />
<br />
Union Road and 179th Street just off Interrstaten5 in Ridgefield,<br />
Washington might be considered a leftover from another era.<br />
<br />
It’s a place where the coffee, beer and buffalo burgers have flowed<br />
freely in the 44 years since Bill and Charlene Jollie bought what was<br />
just a tiny tavern near the Clark County Fairgrounds. Charlie is a<br />
member of the Chippewa Tribe from Tuttle Mountain Reservation in<br />
Belcourt, ND<br />
<br />
Red House BBQ<br />
<br />
Tehachapi, California Farmers Market<br />
<br />
Whether it’s the giant Buffalo ribs, Buffalo chili, Indian Tacos, fruit-<br />
topped fry bread, pulled pork sandwiches or Lujan’s famous “Flaming<br />
Arrows,” toothpicks dipped in his own really, really, hot sauce, once<br />
passers-by catch sight of someone enjoying Lujan’s food, you’ll<br />
inevitably see much pointing and nodding in the direction of the Red<br />
House BBQ tent.<br />
While the four solid walls and comfortable seating area are still on<br />
hold, waiting for the right moment — and interested investors — Lujan<br />
manages to attract a long line of Tehachapi’s hungry diners to his<br />
Native American inspired “Red House BBQ” booth at the local Farmers’<br />
Market & More, each Thursday afternoon.<br />
<br />
<br />
Consetta"s <br />
<br />
Jemez, New Mexico <br />
(Consetta's, a charming restaurant is open only at certain times of<br />
the year, and the only exceptionally good food we found in the area<br />
were the blueberry-corn pancakes at Deb's Diner.) Jemez is curiously<br />
uncrowded and tourist-free in the spring and fall, especially<br />
considering it's little more than an hour's drive north of Albuquerque<br />
International Sunport.<br />
The Jemez are a tradition-oriented tribe that has rejected the idea of<br />
opening a casino. In fact, the pueblo is not open to the public except<br />
for certain festival days. Visitors can buy fry bread at a roadside<br />
stall and drive to individual houses. <br />
<br />
<br />
Arizona Native Frybread<br />
1437 E. Main St. (between Stapley & Gilbert)<br />
Mesa, AZ 85203<br />
phone: (480) 649-1314<br />
fax: (480) 668-7662<br />
hours: M-Sat 10:30-8, Sun 10:30-6<br />
Finding great restaurants like Arizona Native Frybread is why we<br />
started the Chow Down Phoenix blog. What a unique place. It is owned<br />
and operated by a friendly Native American crew who are genuinely<br />
interested in giving their customers a nice meal. The place is very<br />
clean with some Native American artwork hanging and available for sale.<br />
Pow-wow music with its characteristic beat of the drum plays softly in<br />
the background. After you place your order you can watch them stretch<br />
out the frybread and grill the meat. It is always nice when a<br />
restaurant makes the kitchen and cooking process visible.<br />
The first time I went I ordered the green chili taco ($7). It was like<br />
a shredded beef burrito except in frybread instead of a tortilla and<br />
it was huge. It had excellent flavor with a little bit of a kick. My<br />
one very minor issue is that the green sauce can make the frybread<br />
soggy if you don’t eat it quick enough. The next time I went the owner<br />
talked me into trying the lamb, so I ordered the Navajo lamb sandwich<br />
($8). This was another two-handed operation of lamb, lettuce, tomatoes,<br />
red onion, and green chili stuffed in a frybread. I was a little<br />
worried as the lamb I have had previously wasn’t very good, but this<br />
was exceptionally tasty and grilled to perfection. It could have used<br />
a sauce of some kind to give it a little moisture. My wife had the<br />
Apache taco ($6). Mashed pinto beans were spread on the frybread and<br />
topped with lettuce, tomatoes, cheese, and red onions. It was more<br />
like an Apache Tostada than an Apache taco. My daughter had a thick<br />
homemade tortilla topped with peanut butter ($4) and for desert we had<br />
a frybread coated with cinnamon and sugar ($4). I would have preferred<br />
a little more cinnamon and sugar, but after such a big sandwich the<br />
allure of dessert had faded a bit. Next time I will have to decide<br />
between the Navajo hominy stew or the Apache burger.<br />
<br />
<br />
Santa Fe Flats<br />
<br />
21542 Hwy 249, Suite 5<br />
Houston, Texas 77070<br />
Ph: 281-655-1400 Fax: 281-251-6232<br />
Located on the Northbound feeder of 249 in front of Home Depot between<br />
Louetta and Jones<br />
<br />
I love this place. It's right around the corner from us, but we've only<br />
been once. It's a combination of New Mexican and Native American food.<br />
Cute little restaurant with a neat outdoor patio that includes a play<br />
area for the kids. The bar is huge- it's awesome. The food was good,<br />
too!<br />
<br />
<br />
Food Works Catering<br />
Middle Way House. You may write us at P.O. Box 95, Bloomington, IN<br />
47402.<br />
You may call us at: (812) 219-9525 (The Catering Kitchen) <br />
or (812) 320-9217(Administration)<br />
Caterer providing Native American cuisine.<br />
<br />
<br />
Cameron Trading Post Restaurant <br />
54 Miles North of Flagstaff on Hwy. 89<br />
Cameron, AZ 86020<br />
Postal Address: <br />
P.O. Box 339<br />
Cameron, AZ 86020<br />
1-800-338-7385 or 1-928-679-2231<br />
Hours: Winter Hours: 7:00 AM-9:00 PM Summer Hours: 6:00 AM-10:00 PM<br />
Modified Schedule: Thanksgiving and Christmas Eve Closed: Christmas Day<br />
Menu located at http://www.camerontradingpost.com/menu1.html<br />
<br />
<br />
<br />
Ted's Montana Grill<br />
<br />
A classic American grill featuring Native Bison. Everything is fresh-<br />
made when you order. No frozen food in a pouch. No microwave. And no<br />
pretense. We're serving classic American classics...done right. Check<br />
for location near you.<br />
http://www.tedsmontanagrill.com/menu.html<br />
<br />
<br />
Ruby Tuesday's<br />
<br />
Features Buffalo Burgers. <br />
<br />
<br />
Rock Bottom Brewery<br />
<br />
Features Buffalo Fajitas<br />
<br />
<br />
Little Jewels<br />
<br />
Laundry World Plaza at 1315 N. Haines Ave. RAPID CITY, SD <br />
<br />
Tel 341-2343<br />
<br />
Chef Angela Sharpe<br />
<br />
Little Jewels' fare includes salmon dishes from the Pacific Northwest,<br />
bison pot roast, crab cakes from Alaskan crab, fried ribs with wojapi,<br />
sweet potato French fries, Indian blue corn breads and venison stews.<br />
It will also sell dishes such as Indian tacos and fry bread.Summer<br />
hours are 10 a.m. to 7 p.m. Monday to Saturday, and noon to 6 p.m. on<br />
Sunday. Take out only<br />
<br />
<br />
Lady Hawk's Cafe<br />
614 Hausfeldt Ln., New Albany, IN. 47150<br />
Bus. Hrs. Tues-Sat. 10am to 7pm<br />
Call Toll Free 1-(877)-436-3114, (812)-948-9118 fax (812)-948-8082<br />
<br />
http://www.creeksideoutpost.com/ladyhawkscafe.htm<br />
<br />
Come dine with us and enjoy the rich FLAVORS of LADYHAWK'S NORTH<br />
AMERICAN BUFFALO BURGERS, ELK BURGERS and DELICIOUS BEAR BURGERS to a<br />
variety of other OLD WEST FAVORITES like our BUFFALO and ELK STEAK<br />
DINNERS. We also offer our FAMOUS BUFFALO CHILI, INDIAN FRY BREAD ,<br />
Apache soup, Zuni corn, INDIAN TACO , cornhusk roll-ups.<br />
<br />
<br />
<br />
Diamond Mountain Casino<br />
aka Susanville Casino<br />
900 Skyline Drive<br />
Susanville, California 96130<br />
(530) 252-1613<br />
900 Skyline Drive<br />
Susanville,CA 96130<br />
General Information, questions, or comments: info@diamondmountaincasino.<br />
com<br />
Toll free: (877) 319 - 8514<br />
Native American tacos on Thursdays. One of only two California Native<br />
casinos to serve Native American food.<br />
<br />
<br />
Jackson Rancheria Casino & Hotel<br />
12222 New York Ranch Road<br />
Jackson, California 95642<br />
(800) 822-WINN<br />
(209) 223-1677<br />
Main Street Food Court includes Coffee Cafe, Italian Deli, Miwuk Indian<br />
Tacos, and Pho Bac Hoa Viet<br />
Uncle Bud’s Burgers<br />
Indian Tacos and fry bread. This is the second of two out of 62 Native<br />
casinos to serve Native food.<br />
<br />
<br />
<br />
Dante<br />
8001 Rockside Road<br />
Valley View, OH<br />
(216) 524-9404<br />
<br />
<br />
Tocabe<br />
<br />
3536 West 44th Avenue, Denver Co<br />
<br />
For more information, call 720-524-8282<br />
<br />
An American Indian Eatery will be open Monday through Thursday from 11<br />
a.m. to 10 p.m., Friday and Saturday from 11 a.m. to<br />
Tocabe brings Native American food to the Denver dining scene even in a<br />
city stuffed with restaurants, it has the potential to set itself<br />
apart.<br />
<br />
<br />
Owl's Nest Cafe<br />
309 E. Commercial Street, Mansfield, Mo 95704<br />
Tel: 417-924-2465<br />
Native American Cuisine mixed with the cooking of early America as in<br />
Laura Ingalls Wilder Cookbook and the Good Ol' Downtown Cookbook,<br />
<br />
THE RAINBOW LODGE<br />
2011 Ella Boulevard at East TC Jester<br />
Houston, Texas 77008<br />
E-mail: TheRainbowLodge@aol.com Phone: 713.861.8666 Toll Free: 866.861.<br />
8666<br />
Imagine a 100 year old log cabin restaurant on an acre of grounds right<br />
in the middle of Houston! For over 30 years, Rainbow Lodge has been<br />
treating food lovers to succulent Wild Game and Regional Gulf Seafood<br />
in a cozy, lodge setting filled with refined touches. Crisp linens and<br />
warm upholstery compliment the antique hunting and fishing<br />
collectibles that highlight owner, Donnette Hansen's passion for fly<br />
fishing, the outdoors, delicious food and fantastic wines.<br />
<br />
Hopi Cultural Center Restaurant <br />
Second Mesa, Arizona (northeast Arizona, surrounded by the Navajo<br />
reservation): found is about a couple of hours from Route 66 http:<br />
//www.hopiculturalcenter.com<br />
This place, located in a hotel complex, serves authentic native cuisine,<br />
and I ordered "nok qui vi," a stew made of lamb, balls of hominy and<br />
green chiles. Also good is the fry bread, sweetened with honey. Here's<br />
a review from the esteemed Fodor's guidebook: http://www.fodors.<br />
com/world/north-ameri ... 36865.html<br />
<br />
Brenda's Stand<br />
If the Hopi restaurant is too far off the trail -- it's definitely not<br />
a quick trip from Route 66 -- you can always swing into the Santo<br />
Domingo reservation just west of the Mother Road between Santa Fe and<br />
Albuquerque. Located along a small street (alley?) is a food trailer<br />
called Brenda's Stand that serves fry bread and other native-inspired<br />
snacks. Not as good a selection, but you'll still get a taste of a<br />
different culture.<br />
<br />
Desert Rain Cafe<br />
Tohono Plaza on Main Street in Sells, AZ<br />
Phone: 520.383.4918<br />
Hours Monday - Friday 7:00am until 3:00pm<br />
<br />
E-Tanka Cafe<br />
Pine Ridge Reservation<br />
<br />
Ladyhawke's Native American Cafe and Creekside Outpost Health Food<br />
Store <br />
614 Hausfeldt ln. New Albany, IN. 47150 <br />
Call Toll Free 1-(877)-436-3114<br />
(812)-948-9118 fax (812)-948-8082<br />
Bus. Hrs. Tues-Sat. 10am to 7pm<br />
Specializes in buffalo burgers, coyote fries and Apache soup.We tried<br />
the Apache Combo, a 1/4 pound buffalo burger with tomato, lettuce, and<br />
onion, along with Coyote Fries. Coyote fries are standard fries<br />
seasoned as "Howling Hot" or "Mild." The combo also includes Apache<br />
Soup, but does not contain any Apache meat (sorry, just had to go<br />
there). The soup is a "spicy blend of corn, hominy, daylily blooms,<br />
tumbleweed, moss, honeysuckle, veggies, herbs, spices." The tumbleweed<br />
and moss are probably what give the soup its toasted, earthy taste.<br />
When ordered as a platter, the meal includes caramel yam root, a<br />
variation on candied yams that arrives in a terra cotta dish of the<br />
type usually found under potted plants, authentic to the Southwest<br />
theme, but startling to the Midwestern eye.The store is set back from<br />
the road, and at first glance, does not seem to be a store at all, but<br />
someone's home. As you enter the store, you see Ladyhawke's Medicine<br />
Lodge, where you can have your ears candled and your life force tested.<br />
This juxtaposition of Southwest Shamanism and New Age Naturopathic<br />
Medicine brings forth images of San Francisco communes of the early<br />
seventies.<br />
<br />
Airport Cafe <br />
Mason City Airport <br />
Mason City, Iowa <br />
Restaurant hours will be 6:30 a.m. to 5 p.m. Sunday through Friday and<br />
7 a.m. to 4 p.m. on Saturdays. The restaurant at Mason City Municipal<br />
Airport will reopen Sept. 1 2010 with an emphasis on providing patrons<br />
breakfast or lunch during all working hours. Robert De Los Santos, who<br />
will manage the restaurant with his daughter Maria.De Los Santos has<br />
been in the restaurant and food service business for 20 years. The<br />
restaurant will serve traditional breakfast items — eggs, toast, <br />
bacon sausage, hash browns and pancakes — and typical lunch items such<br />
as hamburgers, hot dogs and corn dogs. <br />
In addition, said De Los Santos, the menu will include some Native<br />
American specialties in honor of his ethic background. Desserts will<br />
also be served. Alamons Native American Restaurant <br />
<br />
<br />
Alamon's Native American Restaurant<br />
<br />
3423 E Montgomery Ave <br />
Spokane, WA 99217 <br />
509-489-3095 <br />
native american food, fry bread<br />
<br />
Ashkii's Navajo Grill <br />
123 west Broadway <br />
FARMINGTON NM <br />
A neon sign hanging on the inside wall at a small business site on<br />
Broadway has kept track of opening day for Ashkii's Navajo till for<br />
the past several months. The countdown ended at 5 a.m. today as<br />
Bernice and Dexter Begay and <br />
their three children celebrated a soft opening of the only known<br />
restaurant in Farmington to serve an exclusively Navajo menu. <br />
Helping to celebrate was Rose Yazzie, a cook from Fruitland and the<br />
first employee hired to staff Ashkii's Navajo Grill. <br />
"It's all traditional food," Yazzie said Tuesday, "so I guess I can<br />
make it." Yazzie fired up the stove and grill Tuesday in the small<br />
kitchen to practice making two staples at the restaurant: fry bread<br />
and tortillas. Owners of the restaurant plan to serve only traditional<br />
food, and they expect a warm welcome from Farmington residents. "The<br />
whole purpose is to acquire business skills and bring Navajo food<br />
indoors," Bernice Begay said. The family in the past served homemade<br />
Navajo food at area flea markets and other outdoor vending sites.<br />
Bernice said she wants her children to learn business skills by<br />
helping <br />
operate the restaurant and other skills that will benefit them for the<br />
rest of their lives. The chance to run an establishment to serve<br />
fellow Navajo also is appealing. "We want to bring the food inside,<br />
away from the harsh weather conditions," Bernice said. "It's easy to<br />
find Chinese or Mexican food in Farmington, but it's unusual to find<br />
authentic Navajo food." At the helm of the project is 21-year-old<br />
Danaman Begay, a licensed practical nurse who will serve as co-owner<br />
and manager of the <br />
restaurant. "Our main target is the Navajo consumers," he said. "Our<br />
future goal is to expand hours and eventually open more locations to<br />
become the first chain restaurant serving Navajo food, but reaching<br />
these milestones hasn't been easy." The restaurant opens at 5 a.m. to<br />
catch workers in the oil and gas fields on their way out, Danaman said.<br />
Puzzled by a lack of restaurateurs serving traditional Navajo food in<br />
a border town largely populated by Navajo, the Begay family began more <br />
than a year ago seeking a venue and acquiring a business license. The<br />
family purchased the building at 123 West Broadway in January 2009 and<br />
began renovating it from an office facility into a restaurant,<br />
crafting much of the furniture by hand to add to the ambience of a<br />
native eatery. After establishing a site and receiving a license to do<br />
business in Farmington, Bernice sought employees with certain skill<br />
sets, she said. "We're not hiring exclusively Navajo people," she said,<br />
"but usually the Native Americans know best how to make this food."<br />
The menu includes roast mutton, a food difficult to find in off-<br />
reservation restaurants. "Roast mutton will be our top seller,"<br />
Danaman said. "We'll have fry bread and tortillas and the other stuff,<br />
but the roast mutton, we'll have a monopoly on that." Ten tables<br />
covered with traditional Navajo blankets stood ready for the <br />
first customers this morning. The 880-square-foot building can serve as<br />
many as 99 patrons at a time. <br />
<br />
<br />
Auntie's Fry Bread <br />
Eric Evans <br />
3105718951 <br />
mailto:press@auntiesfrybread.com<br />
http://auntiesfrybread.com/<br />
Wed 2-7 Farmers' Market on Broxton and Weyburn Ave in Westwood LA Calif<br />
on Wednesdays from 2-7. <br />
Auntie’s Fry Bread traces back more than 20 years to Little Big Horn<br />
Days in Hardin, Montana. The Koyama family came up with their own<br />
version of fry bread tacos. In 2010, while living and working in Los<br />
Angeles, we had a hankering for fry bread tacos that could not be<br />
satisfied. Growing up in Montana, fry bread tacos were a comfort food<br />
that we all loved (and still do). They are a Native American meal,<br />
often found at pow-wows and other festivities. So why is it not found<br />
in most major <br />
cities? In Los Angeles, we could not locate a single place to purchase<br />
a fry bread taco. We decided it was time to take the family recipe and<br />
share it with the big city folk. Thus, Auntie’s Fry Bread Tacos was<br />
born. <br />
<br />
Wheatberry Restaurant <br />
Located at 15212 North Red Bud Trail, Buchanan. Wi For reservations,<br />
call (269) 697-0043. It is online at wheatberrytavern. <br />
com and on Facebook. <br />
Some of the restaurant’s big sellers include small plates like the fire<br />
roasted tomato and goat cheese, fresh blue crab <br />
crabcakes and tri-chili wings. Favorite larger entrees include a cedar-<br />
planked salmon, pine nut and sage skillet trout, the restaurant’s take<br />
on a Native American vegetarian hash they call “Three Sisters,” and of<br />
course — the pit barbecue. <br />
<br />
Bar Americain at Mohegan Sun <br />
The restaurant is open Sunday through Thursday from 5 to 11 p.m. and on<br />
Friday and Saturday until midnight. The lounge and bar are open Sunday<br />
through Thursday from 11 a.m. to 11:30 p.m. and Friday and Saturday<br />
until 12:30 a.m. Reservations: 860-862-8000. <br />
All-Americain Dining At Bobby Flay's Second Mohegan Sun Eatery Bar<br />
Americain Designed To Offer Nation's Best Culinary Traditions Seafood<br />
Cocktails at Bar Americain Shrimp-Tomatillo, Lobster-Avocado and Crab<br />
Coconut cocktails at Bobby <br />
Flay's Bar Americain at Mohegan Sun (HANDOUT / January 8, 2010) It's<br />
all-American and all-Flay. That sums it up when it comes to celebrity<br />
chef and Food Network star Bobby Flay's newest eatery, Bar Americain<br />
at Mohegan Sun. At his 10th Flay food mecca and his second Bar<br />
Americain, Flay is offering a menu that aspires to provide the best<br />
the country has when <br />
it comes to dining. "It's all about culinary traditions found in the<br />
United States," said Flay, whose new restaurant is off the Mohegan Sun<br />
hotel lobby. "The menu also focuses on ingredients and traditions of<br />
New England and, given the location, the Native American culture." The<br />
raw bar is a buffet of ocean delights shellfish cocktails, including<br />
shrimp-tomatillo, and crab-coconut and lobster-avocado combinations.<br />
There are oysters, clams, chilled lobster and shellfish platters with<br />
prices ranging from $14 for a half-dozen clams to $120 for the deluxe<br />
shellfish platter. Appetizers include Native American Taco, Vidalia<br />
Onion Soup and Red Pepper Crab Cake, with an array of side dishes,<br />
including Flay's signature Hot Potato Chips with blue cheese sauce.<br />
Besides spice- rubbed steaks from $31 to $39, entree choices include<br />
Flay's famous spicy Buttermilk Fried Chicken for $28 and a generous<br />
Rack of Pork with double apple butter and fresh cider mash for $30.<br />
Leave room for dessert. Sweet Potato Pie features a side of cinnamon<br />
ice cream, while the Deep Dish Chocolate Cream Pie is a rich, creamy <br />
concoction that for sure did not come out of a box. Most desserts cost<br />
$10. <br />
<br />
EL TESORO <br />
4 stars out of 5 <br />
(Fantastic red chili) <br />
Address: 10 N. Sierra Madre St.Colorado Springs Co. <br />
Contact: 719-471-0106, el-tesoro .com <br />
Hours: 11 a.m.–9 p.m. Mondays through Saturdays <br />
Entrees: $10 - $16 <br />
Vegetarian: Extensive options <br />
Alcohol: Beer, wine and great margaritas <br />
Credit cards: Yes<br />
<br />
Cartwright's Sonoran Ranch House & Lounge, <br />
<br />
6710 E. Cave Creek Road, <br />
Cave Creek Az. 480-488-8031, cartwrightssonoranranchhouse.com <br />
<br />
Pan-Seared Quail Breast with Tempranillo Blackberry Sauce Ranch-Braised<br />
Elk, Beef & Buffalo Tamales with Guajillo Sauce, Avocado Relish &<br />
Cilantro Crema Skillet of Sonoran Hummus: Anasazi Beans, Corn,<br />
Tomatoes, Sonoran Spice & Fresh Gordita Chips Mesquite Wood-Grilled<br />
All Natural Cheyenne Indian Buffalo Sausage with Chipotle Chilies,<br />
Rancher Style Meat Loaf of Beef, Elk & Buffalo, Skillet Mushroom Gravy,<br />
Mesquite-Wood Grilled with Sonoran Spices on a Sweet Potato~Tortilla <br />
Hash, Wood-Grilled Chayote Squash, Charred Tomato and Ancho Chili Sauce,<br />
Avocado Salsa and a Crispy Yucca Root Garnish Rocky Mountain Elk<br />
Tenderloin Cheyenne Indian Buffalo Tenderloin<br />
<br />
<br />
Spirits on the River [ Native American ] <br />
571 Swannanoa River Rd, Asheville, NC 28803 <br />
(828) 299-1404 <br />
http://www.spiritsontheriver.com/<br />
<br />
<br />
Purple Pig Cafe & Native American Grill <br />
19785 SH 155 S <br />
Flint, TX. 75762 <br />
Phone: (903) 825-6800 <br />
Hours: Open seven days a week from 10:00am till 10:00 pm<br />
<br />
The Café at the Heard Museum <br />
2301 N..Central Ave., Phoenix, Az 602-251-0204. heard.org. <br />
3 stars <br />
If you have a flock of fidgety out-of-towners at your house, consider a<br />
trip to the Heard Museum for an educational afternoon soaking up<br />
Native American arts and culture. 11.a.m.-3.p.m. (appetizers until 4.p.<br />
m.) every day. <br />
<br />
Haltun Mayan Cuisine <br />
2948 21st Street, San Francisco, Ca <br />
415-643-6411 <br />
But first, check out appetizers like dzoto-bi-chay, a steamed corn<br />
dough dumpling stuffed with crushed pumpkin seeds wrapped with chard;<br />
or pol-can (fried corn dumpling stuffed with lima beans and crushed<br />
pumpkin seeds). And brazo de reina (queen’s arm) is an elaborate<br />
variation on the tamal: steamed spinach-corn dough stuffed with hard-<br />
boiled egg, crushed pumpkin seed, and tomato with a tomato-onion sauce.<br />
The spinach combined well with the nuttiness of the pumpkin seeds, <br />
<br />
<br />
Gila River Indian Center <br />
My long time favorite is the little cafe at the Gila River Indian<br />
Center, at the Casa Blanca exit between Chandler & Casa Grande.<br />
Outstanding green chile frybread tacos, very reasonably priced. Note:<br />
they close at 5 PM. And the frybread stands in front of San Xavier<br />
mission (south of Tucson) are always good. The nearby cafe (in the<br />
little gift-shop center) is good too, but can be painfully slow if<br />
it's busy. <br />
<br />
Fire+Spice An Arizona Grill <br />
1600 South 52nd Street | Tempe, AZ 85281 | 480-967-6600 <br />
Conveniently located in the Sheraton Phoenix Airport Hotel Tempe <br />
http://www.firespicegrill.com/index.html<br />
<br />
Famous Dave's Tickles the Ribs <br />
Monday, January 30, 2006 <br />
http://www.gilroydispatch.com/news/contentview.asp?c=178058 <br />
Opening Monday of the first Famous Dave's restaurant in California. <br />
Under Founder Dave Anderson, who is Native American and a member of<br />
both the Choctaw and Chippewa tribes, Famous Dave's has won more than<br />
150 regional and nationwide awards. For more information call 842-1400<br />
or visit http://www.famousdaves.com/. <br />
<br />
<br />
Rez Kitchen Tour Showcases Food, Flavors and Traditions of Oregon’s 9<br />
Tribes <br />
Coquille Tribe, Dining, Events On Friday and Saturday, October 1-2,<br />
teams of talented chefs representing Oregon’s tribal casinos will<br />
gather at The Mill Casino • Hotel for the Rez Kitchen Tour, a two-day<br />
culinary competition showcasing the food, flavors and traditions of<br />
Oregon’s nine federally- recognized Tribes. The Rez Kitchen Tour event<br />
features live cooking demonstrations, a juried Chef’s Competition,<br />
People’s Choice Awards, traditional native music, vendor booths, and<br />
free samples of delicious artfully prepared dishes inspired by<br />
thousands of years of tradition. An admission fee of $5 or 2 canned<br />
goods is requested, with 100% of the proceeds going to the South Coast<br />
Food Share program. The Rez Kitchen Tour kicks off at 4 p.m. on Friday,<br />
October 1 in The Mill Casino’s aptly named Salmon Room where, prior to<br />
the Chef’s Competition, guests can enjoy traditional Native American<br />
music as they visit various vendor booths. At 5 p.m. the<br />
“cheftestants” will take center stage, when their entrées featuring<br />
two traditional food staples of the local area – huckleberries and<br />
salmon will be judged <br />
on “Best Use of Traditional Ingredients” and “Best overall” by a panel<br />
of local and regional chefs and food experts. On Saturday at 11a.m.,<br />
the Rez Kitchen Tour really heats up as the “cheftestants” serve up<br />
their delectable dishes in competition for the coveted People’s Choice<br />
Award. From 11 a.m. to 2 p.m. the participating chefs will be sharing<br />
their cooking techniques on the Main Stage in the Salmon Room,<br />
preparing dishes that showcase their talent. In addition to voting,<br />
guests attending Saturday’s events will be eligible to win a variety<br />
of door prizes including hotel packages, gift cards and other prizes,<br />
donated by the participating vendors. A recipe and information<br />
pamphlet also will be available. The winners of Friday’s juried<br />
Chef’s Competition and the People’s Choice Awards, including Best<br />
Overall Dish and Best Booth Display, will be announced <br />
at 4 p.m. In addition to the public events, on Friday from noon to 3:00<br />
p.m. in the Salmon Room there will be a Round Table discussion for the<br />
Food and Beverage and Purchasing Departments of Oregon’s Tribal<br />
Casinos focusing on increasing the utilization of eco-friendly and<br />
sustainable products and foodstuffs produced by Tribal members and<br />
Tribal-owned <br />
businesses. This portion of the Rez Kitchen Tour event is open to trade<br />
only. In Indian Country, the word “Rez” is often used to refer to an<br />
Indian Reservation. The Rez Kitchen Tour was created by the Oregon<br />
Tribal Tourism Working Group and has among it’s many objectives to<br />
encourage the new and innovative use of traditional Tribal foods and<br />
flavors, as well as to build connections with Tribal and Indian food<br />
suppliers throughout Oregon and the Northwest. Booth space is<br />
available for eco- <br />
friendly and sustainable product suppliers, Native American food<br />
vendors, Tribal restaurants, resorts, and food outlets, and advocacy<br />
and sponsor groups. For more information on becoming a sponsor or<br />
reserving a booth contact, Events Manager, Vickie Strandridge at 541.<br />
756.8800, ext. 1565. The Mill Casino • Hotel & RV Park is located on<br />
the waterfront in North <br />
Bend, Oregon, making it an ideal base location for exploring the North<br />
Bend/Coos Bay area including Oregon Dunes, Shore Acres State Park and<br />
activities such as fishing, crabbing, clamming, whale watching,<br />
boating, golfing and strolling along the boardwalk. The full-service<br />
property features over 200 hotel rooms, over 725 slots, along with<br />
blackjack, craps and roulette in addition to five on-site restaurants;<br />
meeting, wedding and banquet facilities, and a 102-space waterfront RV<br />
Park <br />
For more information about making The Mill Casino • Hotel & RV Park the<br />
centerpiece of your Oregon Coast getaway or for more information on<br />
all the latest attractions, events and entertainment call 800.953.4800<br />
or visit http://themillcasino.com/. <br />
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Cedar Pass Lodge<br />
<br />
Box 5, Badlands National Park, SD 57750 Tel 605-433-5460.<br />
<br />
The Cedar Pass Lodge Restaurant serves breakfast, lunch and dinner, 7<br />
days a week. No visit to the Badlands is complete without trying the<br />
Sioux Indian Taco made from our special fry bread and seasoned buffalo.<br />
You may also choose from a variety of sandwiches, steaks and burgers.<br />
<br />
<br />
Kai, Sheraton Wild Horse Resort<br />
<br />
5594 Wild Horse Pass Rd. Tel 602-225-0100. <br />
<br />
Kai, meaning 'seed' in the Pima language, features a menu rich in<br />
creativity, history and Native American culture. Native American Chef<br />
Strong incorporates the essence of the Pima and Maricopa tribes and<br />
locally farmed ingredients from the Gila River Indian Community to<br />
create unforgettable masterpieces. James Beard Award-winning Chef<br />
Janos Wilder is consulting chef for Kai and is renowned for creating<br />
unique and indigenous menu experiences. Kai (rhymes <br />
<br />
with "sky") is set on the Gila River Reservation and relies on tribal<br />
and local agriculture to fill out much of its menu. Start off with<br />
honeydew melon soup with scallop and halibut ceviche, set off with<br />
candied kumquats. Then move on to tribally raised buffalo with<br />
raspberry and tomatillo salsa. Finish up with warm fry bread topped<br />
with Kahlua ice cream. Open for dinner Tuesday through Saturday,<br />
reservations are recommended. Menu at: http://www.wildhorsepassresort.<br />
com/dining-wild-horse-pass.html<br />
<br />
<br />
Jakes Bakery <br />
<br />
off Highway I-40 between Gallop and Albuquerque NM take exit 102 to<br />
Acoma Pueblo and it sits back off the road to the right <br />
<br />
Tel 505-552-6542. <br />
<br />
Jake Vallo produces the best Pueblo bread ever eaten in his wood fired<br />
hornos. These round loaves have a crispy crust with a hint of mesquite<br />
wood that fires his oven. He and his son also produce cherry, apple,<br />
blueberry and pineapple pies that are made in the form of a round loaf<br />
as well as sweet rolls. Bring some cheese to eat with this wonderful<br />
bread as you visit Acoma Pueblo. Also take home some great tamales<br />
made at his bakery. Open Tuesday through Friday. <br />
<br />
<br />
Uncas American Indian Grill, Mohegan Sun Casino<br />
<br />
1 Mohegan Sun Blvd, Uncasville, Ct. 06382, Tel 1-888-226-7711. <br />
<br />
Whether for breakfast, lunch, dinner, or a late night snack, our newest<br />
addition to the dining menu at Mohegan Sun, the Uncas American Indian<br />
Grill in its rustic natural designs of waterfalls and fire pits to<br />
reed canopies and natural birch trees, provides a setting and menu to<br />
uniquely satisfy both senses and appetite. Prepared over wood-fire and<br />
spit-roasted rodizio style, the diverse menu features items with an<br />
American Indian flair such as Wampausuk fried oysters, Mohegan<br />
succotash, and spit-roasted turkey tenderloin. The menu also includes<br />
favorites from the former Chief’s Deli and Mohegan Territory<br />
restaurants such as over-stuffed sandwiches and seafood pot<br />
<br />
pie. Finally, a Bagel shop with a wood-burning oven prepares New York<br />
style bagels.Hours of Operation Sunday thru Friday: 11:00 am - 1:30 am<br />
Friday and Saturday: 11:00 am - 2:30 am Menu at: http://www.mohegansun.<br />
com/pdf/menus/uaig_menu.pdf:<br />
<br />
<br />
Fry Bread House<br />
<br />
4140 N. 7th Ave., Phoenix Az 85013, 602-351-2345. <br />
<br />
Cecilia Miller made Indian fry bread while growing up on the Tohono<br />
O'odham Reservation. She's still doing it the traditional way at her<br />
central Phoenix shop: made-from-scratch, hand-stretched and fresh-<br />
fried. Top the fry bread with mild green chile beef or zesty red chile<br />
beef. There is no more wicked dessert in town than fry bread coated<br />
with butter and chocolate.<br />
<br />
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Agave at the Westin Kierland Resort & Spa <br />
<br />
6902 East Greenway Parkway Scottsdale, Arizona 85254 Telephone: (480)<br />
624-1000 Toll Free: (888) 625-5144 Fax: (480)624-1001. <br />
<br />
Known for its use of indigenous spa ingredients and practices, Agave,<br />
The Arizona Spa adds another dimension with its Arizona Spa Cuisine<br />
menu. Each of the three new spa menus incorporates natively found<br />
ingredients such as quinoa, <br />
<br />
sunflower sprouts, and peppers, along with locally grown fruits and<br />
vegetables. Pacific Rim, Mediterranean and Native American influences<br />
are found in Sautéed Shrimp with Ginger, Garlic and Curry; Quinoa in<br />
an Orange Blossom Vinaigrette; and Roasted Beef Tenderloin on<br />
Butternut Squash. Executive Chef Anton Brunbauer, with an avid<br />
interest in food history and origin, is committed to the versatility<br />
and native flair of the ingredients used in all of the resort’s dining<br />
options. Brunbauer <br />
<br />
designed these menus to be light and healthy in keeping with the spa’s<br />
mission. A refreshing accompaniment to these meals is Agave’s<br />
signature limeade, made with Agave nectar, an organic liquid sweetener<br />
extracted from the core of the Agave plant, also a mainstay in early<br />
Arizona culture. Menu at: http://www.kierlandresort.com/Spa.aspx<br />
<br />
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Native Hands<br />
<br />
8806 McDowell Rd., Scottsdale, Az 85254, Tel 480-675-9443 <br />
<br />
Breakfast and Lunch, Monday through Friday 7 a.m. to 3 p.m. <br />
<br />
Green chili stew with tortilla or fry bread ($5.95) understandably is a<br />
best seller. Pima Taco a folded-over fry bread stuffed with beans and<br />
cheese ($4.50) a Pima taco combination ($5.50) adds red or green chili.<br />
The house special ($4), with the ground beef jazzed by sizzling<br />
jalapenos, tomato and onion and scooped with warm corn tortilla chips.<br />
A simple basket of fry bread ($5), finally, fry bread dessert with<br />
honey and powdered sugar.<br />
<br />
<br />
Arizona Kitchen, Wigwam Resort <br />
<br />
300 E. Wigwam Blvd, Litchfield Park, Az Tel 623-935-3811 <br />
<br />
With the help of a historian of Native American foods, the chef here<br />
has put together a bold Southwestern menu. Appetizers such as blue<br />
corn piki rolls, stuffed with capon and goat cheese, and the wild boar<br />
Anasazi bean chile give you an indication of what's to come. Entrées<br />
include grilled sirloin of buffalo and venison medallions in a<br />
blackberry-zinfandel cocoa sauce. For dessert, try the chile-spiked<br />
ice cream in the striking turquoise "bowl" of hardened sugar. It's<br />
worth the 20-minute drive from downtown Phoenix to the Wigwam Resort.<br />
www.wigwamresort.com. AE, D, DC, MC, V. Closed Mon. <br />
<br />
<br />
Angelina's Mexican Food Restaurant<br />
<br />
5115 North 27th Avenue (inside SwapMart), 602-973-2344. Hours:<br />
Breakfast, lunch and early dinner, <br />
<br />
Friday through Sunday, 10 a.m. to 6 p.m. <br />
<br />
The cooks at Angelina's make poof-perfect fry bread from a recipe<br />
handed down through generations of Native American cooking. I can see<br />
them behind the counter of the stall-front shop, rolling the dough,<br />
working it into ovals, puncturing its middle and dropping it into<br />
fryers. The bread emerges glistening, puffy, crisp-edged and steaming<br />
hot, just as it should be.Angelina's doesn't skimp on size; these are<br />
hefty monsters squatting on necessarily sturdy Chinet-style plates.<br />
But a more pleasant threat I couldn't imagine than the open-faced fry<br />
bread tacos ($4.75) -- topped with hoards of red or green chili,<br />
ground or shredded beef, or chicken. These are top-quality stuffings:<br />
the torn, spicy beef or all-white-meat poultry is laced with tangy-<br />
tuned cheddar, silky beans, lettuce and tomato. Ground beef, though<br />
fresh, is slightly chewy, but red chili comes in big chunks so<br />
vigorously seasoned that we pass up Angelina's excellent homemade<br />
salsa. Whichever our toppings, it all melts together in a satisfying<br />
goo while the bread remains impossibly crispy. Angelina's fry bread,<br />
in fact, retains its bubble-light goodness even in takeout, when we<br />
savor it au naturel ($2.50) with simple shakes of powdered sugar and<br />
sticky squeezings of honey.<br />
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<br />
Nava<br />
<br />
3060 Peachtree Rd., Atlanta, Ga 30305 Tel 404-240-1984<br />
<br />
<br />
The Spirit Cafe, Wyndham Hotel, Alburquerque, NM. Closed<br />
<br />
<br />
The Swan, Phoenix Az changed to Vu and no longer serving Native<br />
American food.<br />
<br />
<br />
Burning Tree Native Grill, San Diego, Ca closed after 10 years. Menus<br />
located on Native Menu page.<br />
<br />
<br />
Old Tortilla Factory<br />
<br />
6910 E. Main Street, Scottsdale Az., Tel 480-945-4567 <br />
<br />
Aside from the tasty Sonoran cuisine and the best homemade tortillas in<br />
Scottsdale, the draw here is the location in a historic adobe home in<br />
the heart of Old Town Scottsdale. Hundred-year-old pecan trees shade<br />
the large flagstone patio, which is the spot for alfresco dining or<br />
for sipping a margarita made with one of the premium tequilas.<br />
Signature dishes include ancho raspberry-encrusted pork chops and<br />
Shawnee sea bass -- pan-seared and served with a rock shrimp and<br />
cheese <br />
<br />
quesadilla, topped with shoestring sweet potatoes. Save room for<br />
dessert: the banana crisp wrapped in a sweet tortilla with blackberry<br />
compote is out of this world. AE, D, DC, MC, V. No lunch.<br />
<br />
<br />
La India Bonita. Kyle, SD Great food run by family.<br />
<br />
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Miccosukee Restaurant <br />
<br />
25 mi west of Florida Tpke., Everglades City, FL, USA Tel: 305-223-8380<br />
Ext. 2374. <br />
<br />
A mural depicts Native American women cooking and men engaged in a<br />
powwow in this Native American restaurant at the Miccosukee Indian<br />
Village, overlooking the "river of grass." Favorites are catfish and<br />
frogs' legs breaded and deep-fried, <br />
<br />
Indian fry bread, pumpkin bread, and Indian burgers and tacos, but<br />
you'll also find more common fare, such as burgers and fish. Try the<br />
Miccosukee Platter for a sampling of native dishes, including gator<br />
bites. Breakfast and lunch are served daily. AE, D, MC, V. No dinner.<br />
$10 to $15 range.<br />
<br />
<br />
Sweetgrass Aboriginal Bistro <br />
<br />
108 Murray Street, Ottawa, Ontario (613) 562-3683 Fax (613) 562-<br />
4674Toll Free (800) 327-9338 <br />
<br />
Hours Lunch: Mon - Fri 11:30 - 2:00 Dinner: Mon -Sat 5:30 - 10:00.<br />
Aboriginal owned and operated. Menu and full information on their web<br />
site http://www.sweetgrassbistro.ca/index2.htm<br />
<br />
<br />
Blue Corn Cafe <br />
<br />
133 Water Street Santa Fe, NM 87501 (505)984-1800 Emai:<br />
bluecorn1@cybermesa.com<br />
<br />
<br />
Blue Corn Cafe & Brewery <br />
<br />
4056 Cerrillos Road Santa Fe, NM 87507 (505)438-1800 Email:<br />
bctwo@cybermesa.com<br />
Web site with Menu http://www.bluecorncafe.com/<br />
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<br />
Amaya Hotel Santa Fe<br />
<br />
1501 Paseo de PeraltaL Santa Fe, NM 505-982-1200 Toll Free 800-825-9876<br />
<br />
<br />
From the cold rivers of Alaska to the grassy fields of the Great Plains,<br />
the chefs at Amaya restaurant select superb traditional Native<br />
American foods. Salmon, bison, oysters, and other natural ingredients<br />
are woven together in a style that is both ancient and contemporary.<br />
Relax inside by the fire or take in the stars on one of Santa Fe's<br />
favorite patios. The Amaya restaurant <br />
<br />
is a romantic setting for a memorable dining experience. Hotel is<br />
Native owned. For Menu http://www.hotelsantafe.com/dining/index.html<br />
<br />
<br />
Sawridge Inn & Conference Centre <br />
<br />
P.O. Box 2080 JASPER, Alberta T0E 1E0 82 Connaught Drive JASPER,<br />
Alberta T0E 1E0 (780) 852-5111 Toll Free Phone: 1(800) 661-6427 (780)<br />
852-5942 Email: jasper@sawridge.com Web site with information and Menu<br />
http://www.sawridge.com<br />
<br />
<br />
Spirits Native American Restaurant <br />
<br />
571 Swannanoa River Rd., Asheville, NC Asheville, NC 28805-2428 (828)<br />
299-1404 <br />
<br />
Web site with information and Menu http://www.<br />
spiritsnativeamericanrestaurant.com/<br />
<br />
<br />
Indigo Grill <br />
<br />
A visionary chef named Deborah Scott, along with San Diego<br />
restaurateurs David and Lesley Cohn, opened their second venture<br />
together with the revamped Indigo Grill. The restaurant showcases<br />
revolutionary food and exemplary service, with cuisine spanning from<br />
Alaska to Oaxaca. Guests find themselves transported into a different<br />
dimension - a world where formlessness meets form, where chaos meets<br />
order. The décor mixes surreal and symmetrical, primitive with refined<br />
- a travelogue from the arctic north to the sun-drenched south.As you<br />
enter Indigo Grill, a large spruce tree lends a sense of nature and<br />
focus. Deeper inside you find the community table, signifying<br />
belonging and togetherness. As you venture farther, the wood-stone<br />
oven offers warmth and rustic flair, while the surrounding totems and<br />
masks reflect <br />
<br />
the indigenous cultures of the Pacific Northwest and southern Mexico.<br />
And then comes the food...From "Beginnings" - Roasted Butternut Squash<br />
Soup or the Stacked Beet Salad - to "Sunset Offerings" - Jalapeño-<br />
Maize Pappardelle with Fennel Prawns or the Alderwood Plank Salmon with<br />
Smoked Oaxacan Cheese -Chef Scott delivers her menu as she displays<br />
her restaurant: "A love letter to the people, foods, and art that have<br />
touched her throughout the years." (Robin Klevens, "San Diego Union-<br />
Tribune") A Chef of the Year winner five years running, Chef Scott has<br />
a fascination with regional cooking and cultures. Indigo boasts a full<br />
bar with an extensive selection of tequilas, mescals, and rums, and<br />
remarkable margaritas and martinis. And your roundtrip tour isn't<br />
complete without delectable desserts from inventive Pastry Chef Sharon<br />
Bristol.<br />
<br />
Hours of Operation:Lunch Monday - Friday 11:30 am to 2:00 pm<br />
<br />
Dinner Daily after 5:00 pm<br />
<br />
Located in Little Italy 1536 India Street San Diego, CA 92101<br />
<br />
Tel: (619) 234-6802 Fax: (619) 234-6868<br />
<br />
<br />
Mitsitam Native Food Cafe at the National Museum of the American<br />
Indians<br />
<br />
4th Street and Independence Ave., S.W. Washington D.C. 20560 Tel: 202-<br />
633-1000<br />
<br />
<br />
Saddle Peak Lodge <br />
<br />
419 Cold Canyon Rd, Calabasas, Ca Tel: 818-222-3888 http:<br />
//saddlepeaklodge.com<br />
<br />
Retaurant hours Wednesday through Friday: 6 p.m. to 9 p.m.Saturday: 5 p.<br />
m. to 9:30 p.m. Sunday: 5 p.m. to 9 p.m.<br />
<br />
Sunday Brunch: 11 a.m. to 1:30 p.m.We specialize in game. You will find<br />
many unusual and sought after<br />
<br />
items, like Elk, Buffalo, Venison, Antelope and Quail to name a few, s<br />
well as great alternatives for seafood lovers and vegetarians alike.<br />
average dinner per person for food Including an appetizer, main course<br />
and a dessert the average is $49 per person. (editors note) Included<br />
due to heavy game influence.<br />
<br />
<br />
JOSIE RESTAURANT <br />
<br />
Just off the beaten path is where you’ll find Chef Josie Le Balch’s new,<br />
self-titled restaurant. But location isn’t the <br />
<br />
only thing that sets this Progressive American eatery apart from the<br />
high-traffic Santa Monica food scene. By blending her French culinary<br />
heritage, her Italian expertise and her love of simple, natural foods,<br />
Chef Le Balch has created a masterly merger of tastes and textures<br />
that is sure to surprise and delight. The Kitchen is manned by Three<br />
Women......Chef Josie Le Balch, Frank Delzio, Chef Jonna Jensen, Chef<br />
Jill Davie 2424 Pico Boulevard, Santa Monica, Ca 90405 Tel:310.581.<br />
9888 (editors note) Not a definitive Native American menu but with<br />
native touches.<br />
<br />
<br />
Aboriginal Catering Services<br />
<br />
Arnold Olson has been in the culinary field for the last seventeen<br />
years.He has been trained and worked with some of the most recognized<br />
Canadian and European chefs. Some of his achievements are: The Halifax<br />
G7 Summit of 1995 where he prepared an Aboriginal Luncheon for the<br />
seven Heads of State. As well, he is a World Gold Medalist of the 1992<br />
Culinary Olympics at Frankfurt, Germany. Aboriginal Catering Services<br />
is very interested in providing catering services to government<br />
departments in the Ottawa-Carleton region. We mostly cater events for<br />
the Department of Indian and Northern Affairs, but we are also<br />
interested in providing catering services to other departments. We<br />
guarantee great service for our clients.<br />
<br />
Lunch is available at the Odawa Native Friendship Centre, 12 Stirling<br />
Avenue, Ottawa, every Thursday. For more information please call 613<br />
722-3811.<br />
<br />
PRODUCT AND SERVICES<br />
<br />
Arnold Olson would like to prepare for you and your guests his<br />
specialty <br />
<br />
in Canadian Aboriginal Food, in the privacy of your home or in any<br />
convenient location of your choice.<br />
<br />
Private Dinner<br />
<br />
Dinner Buffet<br />
<br />
Luncheon Buffet<br />
<br />
Luncheon<br />
<br />
Brunch <br />
<br />
Clients<br />
<br />
Canada Arts Council<br />
<br />
Indian and Northern Affairs<br />
<br />
Health Canada<br />
<br />
Revenue Canada<br />
<br />
Contact<br />
<br />
Chef Arnold Olson<br />
<br />
Aboriginal Catering Services<br />
<br />
192 Madaire<br />
<br />
Aylmer, Quebec J9H 1PQ<br />
<br />
Telephone: 819 682-1330; Fax: 613 722-4667<br />
<br />
<br />
Liliget Feast House & Catering<br />
<br />
I want to let you know that my restaurant, Liliget Feast House - the<br />
only First Nations fine dining restaurant of its kind that was located<br />
at 1724 Davie Street, Vancouver, BC, Canada, is now closed. I have<br />
been in business for 12 years and I have now retired. Both myself and<br />
my daughter, Annie, are happy that its legacy can live on in our new<br />
cookbook, Where People Feast, An Indigenous People's Cookbook". Have a<br />
great day, Dolly Watts<br />
<br />
Website: http://www.wherepeoplefeast.com<br />
<br />
<br />
Corn Dance Cafe<br />
<br />
Native American Cuisine Lunch and Dinner<br />
<br />
(Santa Fe, NM) Hotel Santa Fe, the only Native American Owned hotel in<br />
Santa Fe, has opened a new restaurant, Corn Dance Cafe, June 15. The<br />
Cafe, originally located on Water Street, is the brainchild of Native<br />
American Chef, Loretta Barrett Oden. Ms. Oden and the owners of the<br />
hotel felt that opening a cafe that featured Native American Food was<br />
a perfect match for the hotel.<br />
<br />
"My objective in opening a cafe that highlights Native American food is<br />
to capture people's attention with food and heighten awareness of our<br />
culture, " said Oden. "What better place to open Corn Dance than the <br />
<br />
only Native-American-owned hotel in Santa Fe."Corn Dance Cafe offers a<br />
warm and casual dining experience where guests can enjoy their meals<br />
next to the kiva fireplace in the hotel's lobby and listen to local<br />
musicians and storytellers share their history and culture. Guests can<br />
also take their meals outdoors to the hotel's picturesque patio and<br />
grounds. Wherever they wish to feast, guests will be experiencing food<br />
with history.The menu features the now-famous Little Big Pie, an air-<br />
baked cross between pizza dough and fry bread, piled high with tempting<br />
yet healthy toppings like barbecued buffalo brisket, caramelized<br />
onions and goat cheese. Chef Loretta Oden has also created a spin-off<br />
of this traditional favorite called Little Big Horns. These corn-<br />
shaped breads can be filled with just about anything including spicy<br />
potatoes, salads or grilled meats, and their shape is perfect for take-<br />
out. Other items featured on the menus include buffalo chili in a<br />
jalapeno bread bowl, venison shanks with garlic mashed potatoes,<br />
grilled salmon with rosehip puree, wild turkey with corn bread, and<br />
grilled corn with chili oil."This is my way of honoring my people,<br />
especially the women," said Oden. "During feast or famine they managed<br />
to make wonderful, healthy foods for their families. Our goal is to do<br />
the same."Lunch and Dinner Menu Served from 11:30am to 2:00pm and 5:<br />
30pm to 9:00pm Little Big Pies Served with Caesar Salad Juicy Barbecued<br />
Buffalo Brisket Grilled Portabella Mushrooms with Caramelized Onions<br />
and Roasted Bell Peppers Caramelized Onion, Goat Cheese and Fresh<br />
Thyme<br />
<br />
Caesar Salad Kick-Ass Buffalo Chili in a Jalapeno Bread bowl Chilled<br />
Aztec Tomato, Roasted Corn and Poblano Chile Soup<br />
<br />
Turkey Sandwich served with Pineapple Serrano Chile Salsa Grilled<br />
Buffalo Burger on a Little Big Pie Bun with Pargen Sauce and Mom's<br />
Potato Salad Medallions of Turkey with Cornbread Dressing and<br />
Cranberry-Pinon Jus, served with Baby Greens and the Fresh Vegetable<br />
of the Day Lummi Island Crab Cakes with Avocado Vinaigrette - a<br />
Tempura of Watercress with Fresh Tomato Concasse, served with the<br />
Fresh Vegetable of the Day Pasta Special Delicious desserts and daily<br />
specials!<br />
<br />
1502 Paseo de Peralta<br />
<br />
Santa Fe, New Mexico 87501-3721<br />
<br />
505/982-9867<br />
<br />
FAX 505/984-2211<br />
<br />
Santa Fe's Only Native American Owned Hotel<br />
<br />
<br />
Buffalo Grill<br />
<br />
Wakinyan, a Lakota Sioux who goes by one name, and his family recently<br />
opened the Buffalo Grill at Liberty Plaza in downtown Salem Ore.<br />
Buffalo meat served at the restaurant comes from the family's Polk<br />
County ranch. Many customers first try the restaurant's buffalo-meat<br />
entrees, covering the gamut from buffalo burgers to buffalo pot pie<br />
for health reasons,<br />
<br />
Wakinyan said. But it's the meat's flavor that builds repeat business.<br />
"We've had a tremendous response from the ommunity," he said.<br />
Restaurant sales are well ahead of expectations, he said.<br />
<br />
Liberty Plaza, Salem Ore.<br />
<br />
<br />
Dream DancePotawatomi Bingo Casino<br />
<br />
1721 West Canal Street, Milwaukee, WI 53233 Phone: 1-800-PAYS BIG [729-<br />
7244] or 414-645-6888Email: info@paysbig.com<br />
<br />
Hours Tuesday - Thursday 5 p.m. - 9 p.m. Friday - Saturday 5 p.m. - 10<br />
p.m. Sunday & Monday Closed<br />
<br />
Reservations are recommended.<br />
<br />
Please call 414-847-7883.<br />
<br />
Menu at: http://www.paysbig.com/dining/dreamdancemenu.htm<br />
<br />
Grow their own venison on reservation.<br />
<br />
<br />
M & J Traditional Catering<br />
<br />
(715) 799-6030 711 N Highway 47 Keshena, WI 54135<br />
<br />
Indian Tacos, Wild Rice Casserole, Burgers and Brats on Frybread,<br />
Frybread <br />
<br />
<br />
<br />
Indian Summer Festival <br />
<br />
20TH ANNIVERSARY, SEPTEMBER 8-10, 2006.<br />
<br />
10809 West Lincoln Avenue West Allis, WI 53227 (414) 604-1000 <br />
<br />
Following Food Vendors are present and at other events<br />
<br />
HOCHUNK HONEY'S<br />
<br />
Indian Taco, Wild Rice Soup Corn Soup, Buffalo Burgers, Goulash Plate,<br />
Fry Pies<br />
<br />
SMOKIN JOE'S<br />
<br />
Genuine Zoar Frybread, All Meat Indian Taco, Vegetarian Taco, Hand<br />
packed Hamburger on Frybread, Blanket Dog, Hull Corn Hominy Soup with<br />
Pork, Chili, Popcorn Frybreads<br />
<br />
AUNTIE NE NE'S<br />
<br />
Turkey Dinners, Wild Rice, Indian Tacos.<br />
<br />
SPIRIT OF THE SOUTHWEST<br />
<br />
Tamales, Indian Taco, Vegetarian Taco, Chili, Frybread<br />
<br />
SPRING CREEK BISON<br />
<br />
Buffalo Burgers, Buffalo Brats and Hot Dogs, Buffalo Indian Taco<br />
Buffalo Jerky, Buffalo Chili, Fresh Cut Fries and Cinnamon Sugar<br />
Frybread<br />
<br />
WHITEFEATHER<br />
<br />
Indian Tacos, Nachos Supreme, Hamburger, Hot Dogs and Frybread.<br />
<br />
LITTLEWIND'S FAVORITES<br />
<br />
Indian Tacos, Buffalo Burgers, Buffalo Stew, Fryburger, Brat and Hot<br />
Dogs on Frybread, Chili, Corn Soup and Cherry Frybread Dessert<br />
<br />
<br />
Tillicum Village<br />
<br />
The Tillicum Village tour including boat cruise, salmon buffet dinner,<br />
and Northwest Coast Native American dance performance.<br />
<br />
TILLICUM VILLAGE & TOURS, INC.<br />
<br />
2992 SW Avalon Way Seattle, WA 98126 (206) 933-8600, (800) 426-1205 www.<br />
tillicumvillage.com<br />
<br />
Menu<br />
<br />
Traditional Indian-style Baked Salmon<br />
<br />
Warm Tillicum Whole Grain Bread, <br />
<br />
New Red Potatoes<br />
<br />
Long-Grain Wild Rice<br />
<br />
Fresh Salad Bar<br />
<br />
Boehm's Chocolate Salmon<br />
<br />
Coffee, Tea, Lemonade<br />
<br />
Clams and Clam Nectar<br />
<br />
<br />
Nava <br />
<br />
3060 Peachtree Rd. Atlanta, Ga 30305 404-240-1984<br />
<br />
Mon-Fri 11:30am - 2:30pm Bar is open all day Mon-Fri 5:30pm - 11:00pm<br />
Sat 5pm - 11<br />
<br />
A Collage of flavors, NAVA's innovative menu has intense Latin and<br />
Native American influences. Signature items include Suncorn Crusted<br />
Snapper and Sweet Corn Mash. Full menu on menu page or ttp://www.<br />
buckheadrestaurants.com/nava.html<br />
<br />
<br />
Cuny Table Cafe<br />
<br />
A "Homecooking" sign, perched on the side of a gravel road in<br />
southwestern South Dakota, stops me. It leads to a brown sheet-metal<br />
building, the Cuny Table Cafe-two booths and one round table, first<br />
come, first served. Nellie Cuny and her sister do most of the cooking,<br />
which runs to T-bones and Indian tacos. Nellie's 61-year-old son,<br />
Marvin, does most of the talking. <br />
<br />
Po Box 16, Buffalo Gap, SD 57722 phone: (605) 455-2957<br />
<br />
Products & Services:<br />
<br />
Drinks * Food * Fruits * Meats * Soups & Salads * Vegetables<br />
<br />
For a special treat, this very remote eating establishment where you<br />
will enjoy good hearty food (Indian Frybread Tacos) and the crazy<br />
humor of two Indian ladies who own the place. The café is perched on<br />
top of a large badland mesa that you might describe as “in the middle<br />
of nowhere.” But as you eat and enjoy the company, you can read an<br />
article from the New York Times that gives a glowing description of<br />
the place. Or, you can browse through the guest book and see<br />
signatures of visitors from all around the world.Indigenous Landscape<br />
Tours is headquartered south of Manderson, South Dakota, near the<br />
middle of the Pine Ridge Indian Reservation. Manderson is just a few<br />
miles from historic Wounded Knee. The Badlands National Park is a<br />
short drive from Manderson. Rapid City, South Dakota is less than an<br />
hour’s drive from Manderson. The <br />
<br />
Black Hills are less than one hour’s drive away.<br />
<br />
<br />
<br />
HOGAN BED & BREAKFAST<br />
<br />
Stay in a traditional Hogan over night and share in the culture and<br />
traditions of a Navajo family. You will be served a Navajo taco dinner,<br />
snacks and drinks. In the evening you will hear stories and see dances<br />
around the camp fire at night. A Hogan is made out of natural<br />
resources such as desert juniper trees, bark and dirt (red desert<br />
earth). It is cool in the summer and warm in the winter. The Hogan is<br />
a residential, primitive camp. Near by there are chemical toilets,<br />
wash pans, soap, towels, picnic tables, sleeping bags but no shower.<br />
Hogan Bed & Breakfast $175/person Includes: Navajo Taco dinner with<br />
drinks, Entertainment of Navajo singing and Dancing of the old ways,<br />
Presentation of Navajo history, Camp fire folktale stories, A 2.5 hour<br />
private jeep tour during which you will stop at a Navajo weavers home,<br />
Sleeping bags and mats.<br />
<br />
Monument Valley, Az (303) 661-9819 / (303) 664-5139 Fax<br />
info@indiancountrytourism.com<br />
<br />
<br />
Junction Restaurant<br />
<br />
Navajo Route 7 & Hwy 191 Chinle, AZ 86503<br />
<br />
Accepts:cash Visa,MasterCard,Eurocard Dress:casual Located in the Best<br />
Western Canyon De Chelly Inn. Reviews:a pleasant treat Overall - Quite<br />
enjoyable. Food - The simple dishes that I ate, the traditional beef<br />
stew and the fry bread, were delicious and the portions were generous.<br />
Service - The servers were prompt and courteous, even though the place<br />
was packed with customers. Ambiance - Native American Photos on the<br />
walls; interesting display of a local codetalker near entryway. Note -<br />
When I asked if it was always so crowded, I was told:"It's payday"<br />
Recommended Dishes: traditional beef stew, fry bread.<br />
<br />
<br />
La Indita Mexican and Native American Food<br />
<br />
4th Avenue/University|622 N 4th Avenue Tucson, AZ 85705 Tel 520.792.<br />
0523<br />
<br />
Features:vegetarian dishes|outdoor/patio dining Accepts:cash,MasterCard,<br />
Eurocard Alcohol:wine / beer Parking:street parking Description: A<br />
small, unpretentous Mexican and Native American restaurant in heart of<br />
the 4th Avenue shopping district.<br />
<br />
Reviews:<br />
<br />
A Good Selection of Vegetarian Choices Thursday dinner out is becoming<br />
something of a tradition for us. To avoid having it become a rut we've<br />
been trying out new places each week; La Indita is the latest. Located<br />
on 4th Ave in the shopping area, it's easy to find and pretty easy to<br />
find nearby parking (just park a block or two off 4th).After being<br />
seated in a booth with a menu we were asked about our drink of choice<br />
for the evening. Not having any time to see what they had, we<br />
instinctively said: iced tea. This turned out to be a mistake, since<br />
the tea was fruit flavored. Sorry, but tea should taste like tea, not<br />
fruit. We were happy to see that the menu had quite a number of items<br />
that were either vegetarian (meatless, not vegan), or that could be<br />
prepared vegetarian. One of us settled on the green corn tamales (they<br />
were in season), the other a combination plate of mushroom enchiladas,<br />
spinach enchiladas, and a potato taco. While we waited for dinner we<br />
munched on the bowl of chips (warm) and salsa verde. Both were good,<br />
and it is entirely possible that both were made on site. Dinner<br />
arrived and it was hot! Not spicy hot, but surface of the sun hot. And<br />
over all it was pretty good, although there were a few rough spots.<br />
The side of Spanish rice was unexceptional: white rice with a few peas<br />
and carrots, almost no spices, and hence, no flavor. The refried beans<br />
were ordinary, nothing that you won't get at any other Mexican<br />
restaurant. These were the first green corn tamales we've had and they<br />
were quite good. Light in texture and flavor and none to filling,<br />
these make for a tasty dinner. It is easy to see why some people<br />
become passionate about green corn tamales. The mushroom enchiladas<br />
were very good, lots of grilled or sauteed mushrooms filling the<br />
enchilada wrapper. The spinach enchiladas also had generous portions<br />
of spinach stuffed inside. Interestingly, these were not covered in<br />
the usual enchilada sauce, it was more of a mild cream sauce. The<br />
potato taco, was just that cubes of potatoes in a crisp taco shell<br />
with the normal sides. This turns out to be better that it sounds; we<br />
might even try making these at home sometime.<br />
<br />
<br />
Coyote Cafe South Western and Native American<br />
<br />
132 W. Water St. - map|Santa Fe, NM 87501 Tel 505.983.7712<br />
<br />
Hours:11:30AM-2PM Lunch/5:30PM-9PM Dinner<br />
<br />
Description: Bar,Outdoor dining,View,Kid Friendly Parking: Available <br />
<br />
Reservations: Recommended Dress: Casual<br />
<br />
World-renowned chef and cookbook author Mark Miller...One can't talk<br />
about Santa Fe dining without including... <br />
<br />
Very eclectic, Nouveau Cuisine New Mexican at it's most cutting edge<br />
started right here. Expect Native American, New Mexican, Pacific Rim,<br />
Carribean, and lots of fresh, exotic mixes of flavors in both the food,<br />
decor, drinks, and clientele! I love a summer rainstorm in the rooftop<br />
cantina while I'm noshing on some mango salsa and a cool margarita<br />
(but look out for the flooded floor, it could be dangerous! Pricey<br />
here. reservations recommended for the main dining room. [25 May 2003<br />
00:19:43] Pretty dang goodThe food here is excelent; however, it can<br />
be a bit costly. Nice <br />
<br />
atmosphere but it tends to be on the yuppie/trendy side as opposed to<br />
traditional New Mexican. [30 Dec 2004 06:41:38]<br />
<br />
<br />
Carriage Court Restaurant <br />
<br />
Pioneer and Native American Food<br />
<br />
71 W. South Temple - map|Salt Lake City, UT 84101|801.536.7200|801.536.<br />
7272 fax<br />
<br />
Hours:Daily 6:30am-10:00pm<br />
<br />
Features:kids' menu|private room|offsite catering|large groups ok<br />
Accepts:cash|checks|Diners' Club|Visa|MasterCard/Eurocard|American<br />
Express|Discover Smoking:not permitted Dress:casual Alcohol:no <br />
<br />
alcohol served Reservations: recommended Parking: public transit<br />
accessible|street parking|pay parking <br />
<br />
Handicapped Access: completely accessible. Description: Quiet<br />
etablishment reminiscent of a stately 20th century <br />
<br />
dining room, where you'll find hearty fare with an upscale twist.<br />
Regional cuisine features pioneer and Native American flavors and<br />
local products. Serves breakfast, lunch and dinner. Hearty regional<br />
fare that is sometimes no match for the formal atmosphere at this<br />
downtown dining spot.Comfortable and historic This restaurant will<br />
provide you with an excellent meal. While their menu is mainly meat<br />
and potato, they take care to present it very attractively. Location<br />
is in the mist of a very busy <br />
<br />
area. Service was adequate but not impressive. [09 Nov 2000 18:14:10]<br />
<br />
<br />
Wooden Knife Drive Inn Wooden Knife Cafe<br />
<br />
101 6th Ave, Interior, SD Tel: (605) 433-5463 • Web: http://www.<br />
woodenknife.com/cafe.asp<br />
<br />
Before there was a WoodenKnife Company there was the WoodenKnife Cafe<br />
in Interior, which has a view of the Badlands of South Dakota. At the<br />
cafe their specialty is authentic Indian tacos made from a special fry<br />
bread recipe. After sampling the delicious fry bread, tourist and<br />
locals alike encouraged Ansel WoodenKnife to market the Indian Fry<br />
Bread Mix<br />
<br />
<br />
Tendrils Restaurant<br />
<br />
Dining Reservations: 509-785-3780<br />
<br />
Tendrils restaurant, located in the architecturally spectacular main<br />
Inn, serves innovative regional fare-harvested from Sagecliffe’s on-<br />
site organic gardens- artfully paired with Washington wines. Cave B<br />
Estate Wines are featured. The Inn also offers a wine tasting bar,<br />
culinary demonstration kitchen and beautiful fireside lounges.With a<br />
phenomenal wrap-around river-view terrace, a 30-foot basalt fireplace,<br />
soaring ceilings, elegant meeting or reception rooms and the stunning<br />
trellis-lined piazza, the Inn offers dramatic indoor and outdoor<br />
settings ideal for retreats, social events and weddings.<br />
<br />
Breakfast daily 7:00 a.m. to 10:00 a.m.Lunch daily, 11:30 a.m. to 2 p.m.<br />
Dinner, Sun. through Thur. 5 p.m. to 9 p.m. and Fri. & Sat. 5 p.m. to<br />
10 p.m.<br />
<br />
<br />
Walters at The Sawbridge Lodge<br />
<br />
82 Connaught Drive Jasper, Alberta, T0E 1E0 Phone 1-780-852-5111 Fax 1-<br />
780-852-5942 Toll Free 1-800-661-6427<br />
<br />
Email jasper@sawridge.com www.sawridgejasper.com<br />
<br />
WALTER'S DINING ROOM<br />
<br />
The award winning Walters Dining Room features a wide array of Canadian<br />
inspired dishes with nuances of native cuisine. Our creative chefs are<br />
renowned for their a la carte and buffet creations using Alberta's<br />
finest beef, game and fowl. During the winter months, Walters offers<br />
an extraordinary Saturday night skier's themed buffet, at an<br />
unbeatable price. Our signature dishes include braised venison stew,<br />
grilled veal chops and fresh arctic char. Walters also boasts an<br />
extensive wine cellar with samplings ranging from South Africa to<br />
local Okanagan valley wines. Try them by the glass or by the bottle<br />
while you <br />
<br />
take in the natural lush atrium surroundings and three storey fireplace.<br />
<br />
<br />
<br />
Grand Canyon West ( Haulapai Tribe)<br />
<br />
From Las Vegas over Hover Dam to Dolan Springs then right on Indian #<br />
1or BETTER take a tour bus from Las Vegas to Grand Canyon West. <br />
<br />
At Guano point a buffet lunch is served. The day I was there it was BBQ<br />
brisket, turkey chili, cole slaw, corn bread, flour tortilla and peach<br />
cobbler. Eaten overlooking the Grand Canyon and was a treat of Native<br />
home cooking. Many Hualapai from Peach Springs work on the effort,<br />
including Donna, Joseph, Lowell, Pam, Monica, Pennie, Jovanna, Julius<br />
and Symorer. Well worth the trip for the view friendly people and food.<br />
www.grandcanyonwest.com (800) 306-8047<br />
<br />
<br />
Diamond Creek Restaurant at Canyon West Hualapai Lodge <br />
<br />
(Haulapai Tribe)<br />
<br />
The sharing of adventure stories can be continued with old or newfound<br />
friends as you dine in the Diamond Creek Restaurant located right in<br />
the Lodge. The reasonably priced menu features local favorites such as<br />
the Hualapai Taco and Stew with Hualapai Fry Bread, as well as Baja<br />
Fresh Grill items such as the One Pound Burrito and of course, all the<br />
American favorite menu selections. The Diamond Creek Restaurant also<br />
features ice cream shakes and floats for the hot afternoon pause in<br />
the action. The restaurant is open seven days a week for breakfast,<br />
lunch and dinner. The staff at the restaurant welcomes special<br />
requests for those of you with dietary needs or discerning palates.<br />
The friendly staff looks forward to meeting your every request. The<br />
lodge is located at Peach Springs Az near the Grand Canyon West<br />
Hualapai Lodge<br />
<br />
900 Route 66Peach Springs, AZ 86434-0359 (888)255.9550 Toll free 928.<br />
769.2230 Tel. 928.769.2372 Fax<br />
<br />
http://www.grandcanyonresort.com/hlodge/hlodge.html<br />
<br />
<br />
Moapa Paiute Travel Plaza<br />
<br />
Native Tacos on great frybread<br />
<br />
Interstate 15 Exit 75, Moapa, Nv 89025 Tel (702) 864-2600<br />
<br />
<br />
Bluestem<br />
<br />
114 E. Main St., Pawhuska, Ok (918) 287-2308<br />
<br />
6 a.m. to 8 p.m. every day but Thursday <br />
<br />
Just off Main Street, locals and visitors sit side by side at the<br />
Bluestem. If you've gone too far, once you turn around you'll see a<br />
huge blue arrow painted on the side of the brick building pointing you<br />
the right way.<br />
<br />
The Bluestem is a classic diner serving breakfast, lunch and dinner.<br />
It's also the place to stop for a slice of pie and a cup of coffee<br />
after an afternoon spent shopping in downtown Pawhuska.The locals come<br />
to the Bluestem because they know they can get reliably good food --<br />
hamburgers, chicken-fried steak, omelettes, fried potatoes, biscuits<br />
and gravy.Some people come every day for lunch. It would take awhile<br />
before you had to order the same thing twice off the menu.On Friday<br />
nights, the place gets crowded with those coming for the catfish<br />
special. It's only served on Fridays, and it's one of the best reasons<br />
to come.The other reason is for owner Mary Deckard's specialty --<br />
American Indian food. About once a month, the restaurant serves<br />
traditional American Indian dinners hard to find in any Oklahoma<br />
restaurant. Grape dumplings, corn soup, meat pies and fry bread are<br />
part of the feast. Call ahead to find out about the Indian dinners.<br />
<br />
Pawhuska is about 65 miles northwest of Tulsa. Take U.S. 412/U.S. 64<br />
toward Sand Springs. Continue toward the Oklahoma 48<br />
Cleveland/Pawnee/Bristow exit. Go straight to enter Oklahoma 99.<br />
Continue on Oklahoma 99 for about 28 miles. Turn left onto U.S.<br />
60/Oklahoma 11. Follow this road into Pawhuska's Main Street<br />
<br />
<br />
Oatman Hotel ans Saloon<br />
<br />
Oatman Calif along Highway 66 Tel (928) 768-4408 <br />
<br />
www.oatmangoldroadcom<br />
<br />
Serve 1/2 lb Wild Bison Burger and Navajo Tacos<br />
<br />
<br />
The Olive Oatman Restaurant<br />
<br />
Oatman Calif along Hiway 66 tel (928) 768-1891 <br />
<br />
www.oatmangoldroad.com<br />
<br />
Closes at 4:30 pm<br />
<br />
Serves Navajo Tacos<br />
<br />
<br />
Yaaka Cafe<br />
<br />
Acoma Pueblo 65 miles west of Albuquerque N.M. on Intersatate 40 exit<br />
102. Follow signs on hiway 30 and 32 to Sky City Cultural Center.Tel<br />
800-747-0181 www.skycity.com, Serving traditional Pueblo incuding fry<br />
bread, corn, beans and squash.<br />
<br />
Sky City Casino Huwak's Restaurant and Snack Bar Same driving<br />
directions as above Yakka Cafe. Serving pasole, green chile stew,<br />
pueblo tacos, fry bread and other Purblo food.<br />
<br />
<br />
Tiwa Kitchen Restaurant<br />
<br />
(505) 751-1020<br />
<br />
328 Veterans Hwy<br />
<br />
Taos, NM 87571<br />
<br />
The Tiwa Kitchen Restaurant is located on the access road to the<br />
traditional part of the Taos pueblo.Farm-processed foods for sale at<br />
the restaurant (and by mail-order) include: Pueblo blue corn fry-bread<br />
mix, feast day red chile mix, blue corn pancake mix, traditional atole<br />
(a hot beverage containing blue corn), organic chokecherry syrup and<br />
organic chokecherry jelly. Meals at the restaurant cost between $6.75<br />
(pueblo chili) and $14.95 (fresh trout). I tried the phien-tye: a blue-<br />
corn fry-bread stuffed with buffalo meat and smothered with red or<br />
green chili sauce, served with fresh grilled vegetables and beans. My<br />
wife had twauh-chull: grilled buffalo meat and onions served over a<br />
bed of wild rice with a homemade blue-corn tortilla, sautéed<br />
vegetables and beans. Both were delicious. Each meal was $12.95, and<br />
we went away well fed. We also tried two traditional drinks: Indian<br />
tea made from a wild-harvested herb, and atole. No alcoholic drinks<br />
are sold.Hours: 11 am to 7 pm in the summer, or to 5 pm in the winter.<br />
Call 505-751-1020 for more information. For information on Taos pueblo<br />
visit www.taospueblo.com or call 505-758-1028.<br />
<br />
<br />
Glacier Peaks Casino<br />
<br />
209 N. Piegan St. Junction of Hwy 2 & 89 Browning, MT 59417 Tel 406-338-<br />
2274 Toll Free 877-238-9946<br />
<br />
Located at the eastern entrance to Glacier National Park. Native<br />
American operated restaurant with executive chef Ed Horn.<br />
<br />
Goulding's Lodge <br />
1000 Main Street, Monument Valley, Utah Tel 435-727-3231 <br />
<br />
www. gouldings.com<br />
<br />
Perched atop of a red rock ledge, breakfast, lunch or dinner is just<br />
steps away. Every table has a view. Meals are served by friendly<br />
Native Americans who are happy to introduce you to the Navajo Taco. Or<br />
feast on American favorites while soaking up the panorama. Open year-<br />
round. Enjoy a delicious meal while experiencing the rugged outdoor<br />
beauty of Monument Valley.<br />
<br />
<br />
Sky City Cafe<br />
<br />
Eiteljorg Museum of American Indians & Western Art in Indianapolis Ind.<br />
<br />
The Sky City Café offers casual dining and a varied menu of<br />
Southwestern and Native American food. With free parking at the Museum,<br />
visitors can enjoy the outdoor DeHaan Family Terrace overlooking the<br />
Central Canal, or dine inside.<br />
<br />
Rental facilities: The Allen Whitehill Clowes Sculpture Court has a<br />
circular ballroom, a private dining area for 300 to 1,000 guests, and<br />
an outdoor terrace. The Ruth Lilly Auditorium and the Thompson<br />
Boardroom offer the latest in audio-visual technology and views of the<br />
gardens and the Canal.<br />
<br />
<br />
Cheesecake Factory (all locations)<br />
<br />
Serves a chicken sandwich served on "Indian Fry Bread". Not the most<br />
authentic use but the bread is a reasonable approximation.<br />
<br />
A&M Cafe<br />
<br />
Interior, SD<br />
<br />
<br />
Pueblo of Jemez-Walatowa Visitor Center<br />
<br />
7413 Hwy 4 Jemez Pueblo, New Mexico 87024<br />
<br />
P.O. Box 100, Jemez Pueblo NM, 87024 <br />
<br />
TELEPHONE (505) 834-7235 E-Mail us at: tourism@jemezpueblo.org<br />
<br />
<br />
Church Street Cafe<br />
<br />
2111 Church St. NW, Albuquerque, NM 87104 Phone - (505) 247-8522<br />
<br />
<br />
Wildhorse Grill Talking Stick Golf Course<br />
<br />
9998 E Indian Bend Rd<br />
<br />
Scottsdale, Az 85256 <br />
<br />
Mark Eversman Food and Beverage Manager<br />
<br />
meversman@troongolf.com<br />
<br />
(480)850-8617<br />
<br />
Martin Scott Executive Chef<br />
<br />
mscott@troongolf.com<br />
<br />
(480)850-8621<br />
<br />
Nicoletta Mazzarella Assistant Food and Beverage Manager<br />
<br />
nmazzarella@troongolf.com<br />
<br />
(480) 850-8617<br />
<br />
<br />
The Laughing Water Restaurant at Crazy Horse Memorial <br />
<br />
Provides meal service to visitors to the Memorial. The restaurant is<br />
open from May through October each year (exact dates depend on weather)<br />
.<br />
<br />
Restaurant specialties include:<br />
<br />
Tatanka Stew -- Made from prime cuts of tender Black Hills buffalo,<br />
slow cooked with carrots, sweet peas, green and yellow onions, red<br />
potatoes, celery, and green peppers; simmered in our own blend of<br />
tasty seasonings and served with Indian fry bread.<br />
<br />
Native American Taco -- Home-made Indian fry bread topped with taco<br />
meat, refried beans, green chili, lettuce, tomatoes, cheese, onions<br />
and sour cream. This ethnic offering is truly a meal in itself and a<br />
favorite of Crazy Horse visitors.<br />
<br />
The Laughing Water Restaurant takes its name from an area creek with<br />
headwaters at the base of Crazy Horse Mountain. It runs south to the<br />
town of Custer where it joins French Creek. During the drought of the<br />
1930s, Laughing Water Creek was one of the few in the area that did<br />
not dry up. People from miles around would bring their wagons and<br />
barrels to fill them with water. We hope that when you join us at<br />
Laughing Water Restaurant. You will leave filled with great food,<br />
pleasant company and wonderful memories. Banquet and meetings rooms<br />
are available. Please call (605) 673-4681 for information on holding<br />
your special event at Crazy Horse Memorial<br />
<br />
<br />
Tequila Grill<br />
<br />
4363 N. 75th St., Scottsdale<br />
<br />
(480) 941-1800<br />
<br />
Major cross streets: Scottsdale and Camelback roads<br />
<br />
Hours: 4 to 10 p.m. Monday; 11 a.m. to 10 p.m. Tuesday through Thursday;<br />
11 a.m. to 11 p.m. Friday; 5 to 11 p.m. Saturday<br />
<br />
Reservations accepted: Yes Kid friendly: No<br />
<br />
Dessert is also a hit. Our stuffed Indian fry bread is filled with<br />
sautéed bananas, cheesecake and a few berries with two scoops of<br />
vanilla ice cream and a caramel drizzle. Intense sweetness. The berry-<br />
topped crème brûlée has double the typical surface area, which means<br />
less fighting over that precious caramelized sugar crust.<br />
<br />
<br />
Sport Bar<br />
<br />
Livingston, MT<br />
<br />
114 S. Main St.<br />
<br />
Livingston, MT 59047<br />
<br />
<br />
Lisa's <br />
<br />
200 Greybull Ave.<br />
<br />
Greybull, WY 82426<br />
<br />
Best Indian Fry Bread<br />
<br />
<br />
Yoeme Tortillas and Catering Service<br />
<br />
1545 N. Stone Ave.<br />
<br />
Tucson, Az.<br />
<br />
You've unknowingly passed the Yoeme café innumerable times and, sadly,<br />
you've no idea what you're missing. So get with it and get over there!<br />
Yoeme is Tucson's only Yaqui restaurant, offering a taste of real,<br />
down-home Arizona cuisine--you know, native food. Owned and operated<br />
by the Pascua Yaqui Tribe, Yoeme serves up traditional Indian fry<br />
bread like none other. We're not talking the thin, crispy impostors<br />
found elsewhere. This is can't-get-enough, sink-your-teeth-into, melt-<br />
in-your-mouth, thick-and-sinful Native American fry bread. Be sure to<br />
save room for the rice and corn soups, stuffed spiced-meat burritos<br />
and killer lemonade. And, remember, fry bread goes with everything:<br />
Eat it with stew, top it with sugar and honey, or take it on solo. But<br />
don't call yourself a Tucsonan until you've tried it.<br />
<br />
<br />
<br />
Vincent Guerithault on Camelback<br />
<br />
3930 E. Camelback Road, Phoenix<br />
<br />
Phone: (602) 224-0225<br />
<br />
Rating: 5 stars<br />
<br />
Price: $40-$60<br />
<br />
Guerithault marries the bounty of the Southwest with the sensibility of<br />
his native France. Try the duck tamale and smoked salmon quesadilla<br />
appetizers. Blue corn-crusted sweetbreads and wild boar loin in a<br />
habanero sauce are riveting.<br />
<br />
<br />
Sam's Cafe<br />
<br />
2566 E. Camelback Road (Biltmore Fashion Park), Phoenix, (602) 954-<br />
7100<br />
<br />
455 N. 3rd St. (Arizona Center), Phoenix, (602) 252-3545<br />
<br />
Rating: 3 stars<br />
<br />
Price: $20-$40<br />
<br />
This is where to bring skittish Midwestern relatives. The unthreatening<br />
fare includes a wonderful chile-chicken chowder, salmon in a corn husk<br />
with a chipotle barbecue sauce and the classic chicken-fried tuna.<br />
<br />
<br />
Richardson's Cuisine of New Mexico<br />
<br />
1582 E. Bethany Home Road, Phoenix<br />
<br />
Phone: (602) 265-5886<br />
<br />
Rating: 4 stars<br />
<br />
Price: $20-$40<br />
<br />
Noisy, crowded and less-than-charming, Richardson's keeps people coming<br />
with great New Mexican eats. Chimayo chicken, blue corn-smoked turkey<br />
enchiladas, pork chop chorizo and carne adovada are almost magical.<br />
<br />
<br />
Navajo Hogan <br />
<br />
447 East 3300 • South Salt Lake City • Utah 84115<br />
<br />
Phone: 801-466-2860 • Fax: 801-466-2860<br />
<br />
http://www.navajohogan.com/<br />
<br />
NAVAJO HOGAN restaurant is a family-owned business, established in 1989.<br />
It is well known for its mouthwatering Native American dishes. The<br />
owners are of Native American (Jemez Pueblo) and Spanish decent. They<br />
were born and raised in New Mexico. With a lot of hard work,<br />
determination and perseverance, Navajo Hogan is flourishing, and is<br />
frequented by people from all over the world. Navajo Hogan has been<br />
reviewed favorably in local newspapers several times. The Restaurant<br />
was also voted one of the best places to eat in Salt Lake City, and<br />
was featured in Gourmet Magazine (January 2002) as one of the top ten<br />
eateries in Salt Lake City. <br />
<br />
Bill and Marcie Espinoza have their own history, nothing glamorous, but<br />
one shared with hungry people since they opened a restaurant in a<br />
plain building in a plain neighborhood more than 11 years ago. Their<br />
tiny Navajo Hogan, a cinderblock structure on a nondescript stretch of<br />
3300 South, is the place to go for fry bread, which makes an edible<br />
plate for all manner of toppings, including beans, meat and cinnamon<br />
sugar. It is cheap (nothing on the menu over $7), filling and more<br />
tasty than its simple components would predict. A steer could have no<br />
higher calling than to produce shredded beef that tastes like this.<br />
<br />
<br />
Pueblo Harvest Cafe<br />
<br />
Indian Pueblo Cultural Center Restaurant<br />
<br />
2401-12th St NW, Albuquerque, NM 87104 Neighborhood: South Valley<br />
<br />
Phone: +1 505 843 7270 / +1 800 766 4405<br />
<br />
This restaurant, which is located at the Indian Pueblo Cultural Center,<br />
serves food which is unique to New Mexico. For a cultural dining<br />
adventure, this is the place to go. A full menu allows you to choose a<br />
meal, like Steak and Enchiladas that would satisfy even the hungriest<br />
of appetites. If you are not quite that hungry, try a Pueblo Sandwich<br />
or a plate of Pueblo Poppers. Whatever you choose, do not forget the<br />
desert menu with Pumpkin Pinon Bread, sweet Fry Bread and Indian Pie.<br />
<br />
<br />
Fry Bread Heaven at IMAC CASINO/BINGO HALL<br />
<br />
(Irene Moore Activity Center)<br />
<br />
2100 Airport Drive, Green Bay, Wi<br />
<br />
1-800-238-4263<br />
<br />
Fry Bread Heaven-Located just off the Bingo Hall, specializes in Native<br />
American cuisine. <br />
Complimentary non-alcoholic beverages and coffee are always available.<br />
<br />
Continuous FREE Shuttle Service between the Main Casino, IMAC<br />
Casino/Bingo Hall and Mason Street Casino. Also, FREE Shuttle Service<br />
to Oneida's Main Casino from participating hotels and motels.<br />
<br />
<br />
Squaw Kitchen Indian Fry Bread. Indian Village <br />
<br />
6746 E. Cave Creek Road., P.O. Box 1781, Cave Creek, AZ, 85331. 602-488-<br />
2827.<br />
<br />
Trip The Fry Bread Fantastic!<br />
<br />
Recently, Indian fry bread was designated the state dish of Arizona,and<br />
is the sate dishes of South Dakota and wouldn't you know it, one of<br />
the best spots around for fry bread is at the Indian Village, in (you<br />
guessed it) Cave Creek. Stop in the store and say howdy to owners Ron<br />
and Marianne, Bart and Jennifer Krasson.I popped in on Bart one<br />
afternoon he said he was just about ready to chow down a hot dog, but<br />
ordered a couple of his special combo fry breads instead. After a<br />
swirl in the fryer, each golden and puffed disk was ladled with a<br />
shredded-beef-laced red chile sauce on one side, the remaining half<br />
drizzled with honey. Unusual but definitely tasty. I'm told in some<br />
parts the concoction is known as Navajo nachos. At the Indian Village<br />
it's not even on the menu, but if you want one ask for the Bart<br />
Special. Or make your own. Mix up a package of Indian Village's Squaw<br />
Kitchen Indian Fry Bread Mix, fry the rounds and top with a salsa (try<br />
Mad Coyote Salsa) or hot sauce of your choosing and folks will no<br />
doubt come a runnin'. Drop in or drop Bart a line to get your hands on<br />
packages of Fry Bread Mix.<br />
<br />
Blue Mesa Grill<br />
<br />
Southwestern cuisine in Texas. Several locations in Texas. Find one<br />
near you and see their menu and recipes at<br />
<br />
http://www.bluemesagrill.com/<br />
<br />
<br />
Jollie’s Restaurant & Lounge <br />
<br />
Union Road and 179th Street just off Interrstaten5 in Ridgefield,<br />
Washington might be considered a leftover from another era.<br />
<br />
It’s a place where the coffee, beer and buffalo burgers have flowed<br />
freely in the 44 years since Bill and Charlene Jollie bought what was<br />
just a tiny tavern near the Clark County Fairgrounds. Charlie is a<br />
member of the Chippewa Tribe from Tuttle Mountain Reservation in<br />
Belcourt, ND<br />
<br />
Red House BBQ<br />
<br />
Tehachapi, California Farmers Market<br />
<br />
Whether it’s the giant Buffalo ribs, Buffalo chili, Indian Tacos, fruit-<br />
topped fry bread, pulled pork sandwiches or Lujan’s famous “Flaming<br />
Arrows,” toothpicks dipped in his own really, really, hot sauce, once<br />
passers-by catch sight of someone enjoying Lujan’s food, you’ll<br />
inevitably see much pointing and nodding in the direction of the Red<br />
House BBQ tent.<br />
While the four solid walls and comfortable seating area are still on<br />
hold, waiting for the right moment — and interested investors — Lujan<br />
manages to attract a long line of Tehachapi’s hungry diners to his<br />
Native American inspired “Red House BBQ” booth at the local Farmers’<br />
Market & More, each Thursday afternoon.<br />
<br />
<br />
Consetta"s <br />
<br />
Jemez, New Mexico <br />
(Consetta's, a charming restaurant is open only at certain times of<br />
the year, and the only exceptionally good food we found in the area<br />
were the blueberry-corn pancakes at Deb's Diner.) Jemez is curiously<br />
uncrowded and tourist-free in the spring and fall, especially<br />
considering it's little more than an hour's drive north of Albuquerque<br />
International Sunport.<br />
The Jemez are a tradition-oriented tribe that has rejected the idea of<br />
opening a casino. In fact, the pueblo is not open to the public except<br />
for certain festival days. Visitors can buy fry bread at a roadside<br />
stall and drive to individual houses. <br />
<br />
<br />
Arizona Native Frybread<br />
1437 E. Main St. (between Stapley & Gilbert)<br />
Mesa, AZ 85203<br />
phone: (480) 649-1314<br />
fax: (480) 668-7662<br />
hours: M-Sat 10:30-8, Sun 10:30-6<br />
Finding great restaurants like Arizona Native Frybread is why we<br />
started the Chow Down Phoenix blog. What a unique place. It is owned<br />
and operated by a friendly Native American crew who are genuinely<br />
interested in giving their customers a nice meal. The place is very<br />
clean with some Native American artwork hanging and available for sale.<br />
Pow-wow music with its characteristic beat of the drum plays softly in<br />
the background. After you place your order you can watch them stretch<br />
out the frybread and grill the meat. It is always nice when a<br />
restaurant makes the kitchen and cooking process visible.<br />
The first time I went I ordered the green chili taco ($7). It was like<br />
a shredded beef burrito except in frybread instead of a tortilla and<br />
it was huge. It had excellent flavor with a little bit of a kick. My<br />
one very minor issue is that the green sauce can make the frybread<br />
soggy if you don’t eat it quick enough. The next time I went the owner<br />
talked me into trying the lamb, so I ordered the Navajo lamb sandwich<br />
($8). This was another two-handed operation of lamb, lettuce, tomatoes,<br />
red onion, and green chili stuffed in a frybread. I was a little<br />
worried as the lamb I have had previously wasn’t very good, but this<br />
was exceptionally tasty and grilled to perfection. It could have used<br />
a sauce of some kind to give it a little moisture. My wife had the<br />
Apache taco ($6). Mashed pinto beans were spread on the frybread and<br />
topped with lettuce, tomatoes, cheese, and red onions. It was more<br />
like an Apache Tostada than an Apache taco. My daughter had a thick<br />
homemade tortilla topped with peanut butter ($4) and for desert we had<br />
a frybread coated with cinnamon and sugar ($4). I would have preferred<br />
a little more cinnamon and sugar, but after such a big sandwich the<br />
allure of dessert had faded a bit. Next time I will have to decide<br />
between the Navajo hominy stew or the Apache burger.<br />
<br />
<br />
Santa Fe Flats<br />
<br />
21542 Hwy 249, Suite 5<br />
Houston, Texas 77070<br />
Ph: 281-655-1400 Fax: 281-251-6232<br />
Located on the Northbound feeder of 249 in front of Home Depot between<br />
Louetta and Jones<br />
<br />
I love this place. It's right around the corner from us, but we've only<br />
been once. It's a combination of New Mexican and Native American food.<br />
Cute little restaurant with a neat outdoor patio that includes a play<br />
area for the kids. The bar is huge- it's awesome. The food was good,<br />
too!<br />
<br />
<br />
Food Works Catering<br />
Middle Way House. You may write us at P.O. Box 95, Bloomington, IN<br />
47402.<br />
You may call us at: (812) 219-9525 (The Catering Kitchen) <br />
or (812) 320-9217(Administration)<br />
Caterer providing Native American cuisine.<br />
<br />
<br />
Cameron Trading Post Restaurant <br />
54 Miles North of Flagstaff on Hwy. 89<br />
Cameron, AZ 86020<br />
Postal Address: <br />
P.O. Box 339<br />
Cameron, AZ 86020<br />
1-800-338-7385 or 1-928-679-2231<br />
Hours: Winter Hours: 7:00 AM-9:00 PM Summer Hours: 6:00 AM-10:00 PM<br />
Modified Schedule: Thanksgiving and Christmas Eve Closed: Christmas Day<br />
Menu located at http://www.camerontradingpost.com/menu1.html<br />
<br />
<br />
<br />
Ted's Montana Grill<br />
<br />
A classic American grill featuring Native Bison. Everything is fresh-<br />
made when you order. No frozen food in a pouch. No microwave. And no<br />
pretense. We're serving classic American classics...done right. Check<br />
for location near you.<br />
http://www.tedsmontanagrill.com/menu.html<br />
<br />
<br />
Ruby Tuesday's<br />
<br />
Features Buffalo Burgers. <br />
<br />
<br />
Rock Bottom Brewery<br />
<br />
Features Buffalo Fajitas<br />
<br />
<br />
Little Jewels<br />
<br />
Laundry World Plaza at 1315 N. Haines Ave. RAPID CITY, SD <br />
<br />
Tel 341-2343<br />
<br />
Chef Angela Sharpe<br />
<br />
Little Jewels' fare includes salmon dishes from the Pacific Northwest,<br />
bison pot roast, crab cakes from Alaskan crab, fried ribs with wojapi,<br />
sweet potato French fries, Indian blue corn breads and venison stews.<br />
It will also sell dishes such as Indian tacos and fry bread.Summer<br />
hours are 10 a.m. to 7 p.m. Monday to Saturday, and noon to 6 p.m. on<br />
Sunday. Take out only<br />
<br />
<br />
Lady Hawk's Cafe<br />
614 Hausfeldt Ln., New Albany, IN. 47150<br />
Bus. Hrs. Tues-Sat. 10am to 7pm<br />
Call Toll Free 1-(877)-436-3114, (812)-948-9118 fax (812)-948-8082<br />
<br />
http://www.creeksideoutpost.com/ladyhawkscafe.htm<br />
<br />
Come dine with us and enjoy the rich FLAVORS of LADYHAWK'S NORTH<br />
AMERICAN BUFFALO BURGERS, ELK BURGERS and DELICIOUS BEAR BURGERS to a<br />
variety of other OLD WEST FAVORITES like our BUFFALO and ELK STEAK<br />
DINNERS. We also offer our FAMOUS BUFFALO CHILI, INDIAN FRY BREAD ,<br />
Apache soup, Zuni corn, INDIAN TACO , cornhusk roll-ups.<br />
<br />
<br />
<br />
Diamond Mountain Casino<br />
aka Susanville Casino<br />
900 Skyline Drive<br />
Susanville, California 96130<br />
(530) 252-1613<br />
900 Skyline Drive<br />
Susanville,CA 96130<br />
General Information, questions, or comments: info@diamondmountaincasino.<br />
com<br />
Toll free: (877) 319 - 8514<br />
Native American tacos on Thursdays. One of only two California Native<br />
casinos to serve Native American food.<br />
<br />
<br />
Jackson Rancheria Casino & Hotel<br />
12222 New York Ranch Road<br />
Jackson, California 95642<br />
(800) 822-WINN<br />
(209) 223-1677<br />
Main Street Food Court includes Coffee Cafe, Italian Deli, Miwuk Indian<br />
Tacos, and Pho Bac Hoa Viet<br />
Uncle Bud’s Burgers<br />
Indian Tacos and fry bread. This is the second of two out of 62 Native<br />
casinos to serve Native food.<br />
<br />
<br />
<br />
Dante<br />
8001 Rockside Road<br />
Valley View, OH<br />
(216) 524-9404<br />
<br />
<br />
Tocabe<br />
<br />
3536 West 44th Avenue, Denver Co<br />
<br />
For more information, call 720-524-8282<br />
<br />
An American Indian Eatery will be open Monday through Thursday from 11<br />
a.m. to 10 p.m., Friday and Saturday from 11 a.m. to<br />
Tocabe brings Native American food to the Denver dining scene even in a<br />
city stuffed with restaurants, it has the potential to set itself<br />
apart.<br />
<br />
<br />
Owl's Nest Cafe<br />
309 E. Commercial Street, Mansfield, Mo 95704<br />
Tel: 417-924-2465<br />
Native American Cuisine mixed with the cooking of early America as in<br />
Laura Ingalls Wilder Cookbook and the Good Ol' Downtown Cookbook,<br />
<br />
THE RAINBOW LODGE<br />
2011 Ella Boulevard at East TC Jester<br />
Houston, Texas 77008<br />
E-mail: TheRainbowLodge@aol.com Phone: 713.861.8666 Toll Free: 866.861.<br />
8666<br />
Imagine a 100 year old log cabin restaurant on an acre of grounds right<br />
in the middle of Houston! For over 30 years, Rainbow Lodge has been<br />
treating food lovers to succulent Wild Game and Regional Gulf Seafood<br />
in a cozy, lodge setting filled with refined touches. Crisp linens and<br />
warm upholstery compliment the antique hunting and fishing<br />
collectibles that highlight owner, Donnette Hansen's passion for fly<br />
fishing, the outdoors, delicious food and fantastic wines.<br />
<br />
Hopi Cultural Center Restaurant <br />
Second Mesa, Arizona (northeast Arizona, surrounded by the Navajo<br />
reservation): found is about a couple of hours from Route 66 http:<br />
//www.hopiculturalcenter.com<br />
This place, located in a hotel complex, serves authentic native cuisine,<br />
and I ordered "nok qui vi," a stew made of lamb, balls of hominy and<br />
green chiles. Also good is the fry bread, sweetened with honey. Here's<br />
a review from the esteemed Fodor's guidebook: http://www.fodors.<br />
com/world/north-ameri ... 36865.html<br />
<br />
Brenda's Stand<br />
If the Hopi restaurant is too far off the trail -- it's definitely not<br />
a quick trip from Route 66 -- you can always swing into the Santo<br />
Domingo reservation just west of the Mother Road between Santa Fe and<br />
Albuquerque. Located along a small street (alley?) is a food trailer<br />
called Brenda's Stand that serves fry bread and other native-inspired<br />
snacks. Not as good a selection, but you'll still get a taste of a<br />
different culture.<br />
<br />
Desert Rain Cafe<br />
Tohono Plaza on Main Street in Sells, AZ<br />
Phone: 520.383.4918<br />
Hours Monday - Friday 7:00am until 3:00pm<br />
<br />
E-Tanka Cafe<br />
Pine Ridge Reservation<br />
<br />
Ladyhawke's Native American Cafe and Creekside Outpost Health Food<br />
Store <br />
614 Hausfeldt ln. New Albany, IN. 47150 <br />
Call Toll Free 1-(877)-436-3114<br />
(812)-948-9118 fax (812)-948-8082<br />
Bus. Hrs. Tues-Sat. 10am to 7pm<br />
Specializes in buffalo burgers, coyote fries and Apache soup.We tried<br />
the Apache Combo, a 1/4 pound buffalo burger with tomato, lettuce, and<br />
onion, along with Coyote Fries. Coyote fries are standard fries<br />
seasoned as "Howling Hot" or "Mild." The combo also includes Apache<br />
Soup, but does not contain any Apache meat (sorry, just had to go<br />
there). The soup is a "spicy blend of corn, hominy, daylily blooms,<br />
tumbleweed, moss, honeysuckle, veggies, herbs, spices." The tumbleweed<br />
and moss are probably what give the soup its toasted, earthy taste.<br />
When ordered as a platter, the meal includes caramel yam root, a<br />
variation on candied yams that arrives in a terra cotta dish of the<br />
type usually found under potted plants, authentic to the Southwest<br />
theme, but startling to the Midwestern eye.The store is set back from<br />
the road, and at first glance, does not seem to be a store at all, but<br />
someone's home. As you enter the store, you see Ladyhawke's Medicine<br />
Lodge, where you can have your ears candled and your life force tested.<br />
This juxtaposition of Southwest Shamanism and New Age Naturopathic<br />
Medicine brings forth images of San Francisco communes of the early<br />
seventies.<br />
<br />
Airport Cafe <br />
Mason City Airport <br />
Mason City, Iowa <br />
Restaurant hours will be 6:30 a.m. to 5 p.m. Sunday through Friday and<br />
7 a.m. to 4 p.m. on Saturdays. The restaurant at Mason City Municipal<br />
Airport will reopen Sept. 1 2010 with an emphasis on providing patrons<br />
breakfast or lunch during all working hours. Robert De Los Santos, who<br />
will manage the restaurant with his daughter Maria.De Los Santos has<br />
been in the restaurant and food service business for 20 years. The<br />
restaurant will serve traditional breakfast items — eggs, toast, <br />
bacon sausage, hash browns and pancakes — and typical lunch items such<br />
as hamburgers, hot dogs and corn dogs. <br />
In addition, said De Los Santos, the menu will include some Native<br />
American specialties in honor of his ethic background. Desserts will<br />
also be served. Alamons Native American Restaurant <br />
<br />
<br />
Alamon's Native American Restaurant<br />
<br />
3423 E Montgomery Ave <br />
Spokane, WA 99217 <br />
509-489-3095 <br />
native american food, fry bread<br />
<br />
Ashkii's Navajo Grill <br />
123 west Broadway <br />
FARMINGTON NM <br />
A neon sign hanging on the inside wall at a small business site on<br />
Broadway has kept track of opening day for Ashkii's Navajo till for<br />
the past several months. The countdown ended at 5 a.m. today as<br />
Bernice and Dexter Begay and <br />
their three children celebrated a soft opening of the only known<br />
restaurant in Farmington to serve an exclusively Navajo menu. <br />
Helping to celebrate was Rose Yazzie, a cook from Fruitland and the<br />
first employee hired to staff Ashkii's Navajo Grill. <br />
"It's all traditional food," Yazzie said Tuesday, "so I guess I can<br />
make it." Yazzie fired up the stove and grill Tuesday in the small<br />
kitchen to practice making two staples at the restaurant: fry bread<br />
and tortillas. Owners of the restaurant plan to serve only traditional<br />
food, and they expect a warm welcome from Farmington residents. "The<br />
whole purpose is to acquire business skills and bring Navajo food<br />
indoors," Bernice Begay said. The family in the past served homemade<br />
Navajo food at area flea markets and other outdoor vending sites.<br />
Bernice said she wants her children to learn business skills by<br />
helping <br />
operate the restaurant and other skills that will benefit them for the<br />
rest of their lives. The chance to run an establishment to serve<br />
fellow Navajo also is appealing. "We want to bring the food inside,<br />
away from the harsh weather conditions," Bernice said. "It's easy to<br />
find Chinese or Mexican food in Farmington, but it's unusual to find<br />
authentic Navajo food." At the helm of the project is 21-year-old<br />
Danaman Begay, a licensed practical nurse who will serve as co-owner<br />
and manager of the <br />
restaurant. "Our main target is the Navajo consumers," he said. "Our<br />
future goal is to expand hours and eventually open more locations to<br />
become the first chain restaurant serving Navajo food, but reaching<br />
these milestones hasn't been easy." The restaurant opens at 5 a.m. to<br />
catch workers in the oil and gas fields on their way out, Danaman said.<br />
Puzzled by a lack of restaurateurs serving traditional Navajo food in<br />
a border town largely populated by Navajo, the Begay family began more <br />
than a year ago seeking a venue and acquiring a business license. The<br />
family purchased the building at 123 West Broadway in January 2009 and<br />
began renovating it from an office facility into a restaurant,<br />
crafting much of the furniture by hand to add to the ambience of a<br />
native eatery. After establishing a site and receiving a license to do<br />
business in Farmington, Bernice sought employees with certain skill<br />
sets, she said. "We're not hiring exclusively Navajo people," she said,<br />
"but usually the Native Americans know best how to make this food."<br />
The menu includes roast mutton, a food difficult to find in off-<br />
reservation restaurants. "Roast mutton will be our top seller,"<br />
Danaman said. "We'll have fry bread and tortillas and the other stuff,<br />
but the roast mutton, we'll have a monopoly on that." Ten tables<br />
covered with traditional Navajo blankets stood ready for the <br />
first customers this morning. The 880-square-foot building can serve as<br />
many as 99 patrons at a time. <br />
<br />
<br />
Auntie's Fry Bread <br />
Eric Evans <br />
3105718951 <br />
mailto:press@auntiesfrybread.com<br />
http://auntiesfrybread.com/<br />
Wed 2-7 Farmers' Market on Broxton and Weyburn Ave in Westwood LA Calif<br />
on Wednesdays from 2-7. <br />
Auntie’s Fry Bread traces back more than 20 years to Little Big Horn<br />
Days in Hardin, Montana. The Koyama family came up with their own<br />
version of fry bread tacos. In 2010, while living and working in Los<br />
Angeles, we had a hankering for fry bread tacos that could not be<br />
satisfied. Growing up in Montana, fry bread tacos were a comfort food<br />
that we all loved (and still do). They are a Native American meal,<br />
often found at pow-wows and other festivities. So why is it not found<br />
in most major <br />
cities? In Los Angeles, we could not locate a single place to purchase<br />
a fry bread taco. We decided it was time to take the family recipe and<br />
share it with the big city folk. Thus, Auntie’s Fry Bread Tacos was<br />
born. <br />
<br />
Wheatberry Restaurant <br />
Located at 15212 North Red Bud Trail, Buchanan. Wi For reservations,<br />
call (269) 697-0043. It is online at wheatberrytavern. <br />
com and on Facebook. <br />
Some of the restaurant’s big sellers include small plates like the fire<br />
roasted tomato and goat cheese, fresh blue crab <br />
crabcakes and tri-chili wings. Favorite larger entrees include a cedar-<br />
planked salmon, pine nut and sage skillet trout, the restaurant’s take<br />
on a Native American vegetarian hash they call “Three Sisters,” and of<br />
course — the pit barbecue. <br />
<br />
Bar Americain at Mohegan Sun <br />
The restaurant is open Sunday through Thursday from 5 to 11 p.m. and on<br />
Friday and Saturday until midnight. The lounge and bar are open Sunday<br />
through Thursday from 11 a.m. to 11:30 p.m. and Friday and Saturday<br />
until 12:30 a.m. Reservations: 860-862-8000. <br />
All-Americain Dining At Bobby Flay's Second Mohegan Sun Eatery Bar<br />
Americain Designed To Offer Nation's Best Culinary Traditions Seafood<br />
Cocktails at Bar Americain Shrimp-Tomatillo, Lobster-Avocado and Crab<br />
Coconut cocktails at Bobby <br />
Flay's Bar Americain at Mohegan Sun (HANDOUT / January 8, 2010) It's<br />
all-American and all-Flay. That sums it up when it comes to celebrity<br />
chef and Food Network star Bobby Flay's newest eatery, Bar Americain<br />
at Mohegan Sun. At his 10th Flay food mecca and his second Bar<br />
Americain, Flay is offering a menu that aspires to provide the best<br />
the country has when <br />
it comes to dining. "It's all about culinary traditions found in the<br />
United States," said Flay, whose new restaurant is off the Mohegan Sun<br />
hotel lobby. "The menu also focuses on ingredients and traditions of<br />
New England and, given the location, the Native American culture." The<br />
raw bar is a buffet of ocean delights shellfish cocktails, including<br />
shrimp-tomatillo, and crab-coconut and lobster-avocado combinations.<br />
There are oysters, clams, chilled lobster and shellfish platters with<br />
prices ranging from $14 for a half-dozen clams to $120 for the deluxe<br />
shellfish platter. Appetizers include Native American Taco, Vidalia<br />
Onion Soup and Red Pepper Crab Cake, with an array of side dishes,<br />
including Flay's signature Hot Potato Chips with blue cheese sauce.<br />
Besides spice- rubbed steaks from $31 to $39, entree choices include<br />
Flay's famous spicy Buttermilk Fried Chicken for $28 and a generous<br />
Rack of Pork with double apple butter and fresh cider mash for $30.<br />
Leave room for dessert. Sweet Potato Pie features a side of cinnamon<br />
ice cream, while the Deep Dish Chocolate Cream Pie is a rich, creamy <br />
concoction that for sure did not come out of a box. Most desserts cost<br />
$10. <br />
<br />
EL TESORO <br />
4 stars out of 5 <br />
(Fantastic red chili) <br />
Address: 10 N. Sierra Madre St.Colorado Springs Co. <br />
Contact: 719-471-0106, el-tesoro .com <br />
Hours: 11 a.m.–9 p.m. Mondays through Saturdays <br />
Entrees: $10 - $16 <br />
Vegetarian: Extensive options <br />
Alcohol: Beer, wine and great margaritas <br />
Credit cards: Yes<br />
<br />
Cartwright's Sonoran Ranch House & Lounge, <br />
<br />
6710 E. Cave Creek Road, <br />
Cave Creek Az. 480-488-8031, cartwrightssonoranranchhouse.com <br />
<br />
Pan-Seared Quail Breast with Tempranillo Blackberry Sauce Ranch-Braised<br />
Elk, Beef & Buffalo Tamales with Guajillo Sauce, Avocado Relish &<br />
Cilantro Crema Skillet of Sonoran Hummus: Anasazi Beans, Corn,<br />
Tomatoes, Sonoran Spice & Fresh Gordita Chips Mesquite Wood-Grilled<br />
All Natural Cheyenne Indian Buffalo Sausage with Chipotle Chilies,<br />
Rancher Style Meat Loaf of Beef, Elk & Buffalo, Skillet Mushroom Gravy,<br />
Mesquite-Wood Grilled with Sonoran Spices on a Sweet Potato~Tortilla <br />
Hash, Wood-Grilled Chayote Squash, Charred Tomato and Ancho Chili Sauce,<br />
Avocado Salsa and a Crispy Yucca Root Garnish Rocky Mountain Elk<br />
Tenderloin Cheyenne Indian Buffalo Tenderloin<br />
<br />
<br />
Spirits on the River [ Native American ] <br />
571 Swannanoa River Rd, Asheville, NC 28803 <br />
(828) 299-1404 <br />
http://www.spiritsontheriver.com/<br />
<br />
<br />
Purple Pig Cafe & Native American Grill <br />
19785 SH 155 S <br />
Flint, TX. 75762 <br />
Phone: (903) 825-6800 <br />
Hours: Open seven days a week from 10:00am till 10:00 pm<br />
<br />
The Café at the Heard Museum <br />
2301 N..Central Ave., Phoenix, Az 602-251-0204. heard.org. <br />
3 stars <br />
If you have a flock of fidgety out-of-towners at your house, consider a<br />
trip to the Heard Museum for an educational afternoon soaking up<br />
Native American arts and culture. 11.a.m.-3.p.m. (appetizers until 4.p.<br />
m.) every day. <br />
<br />
Haltun Mayan Cuisine <br />
2948 21st Street, San Francisco, Ca <br />
415-643-6411 <br />
But first, check out appetizers like dzoto-bi-chay, a steamed corn<br />
dough dumpling stuffed with crushed pumpkin seeds wrapped with chard;<br />
or pol-can (fried corn dumpling stuffed with lima beans and crushed<br />
pumpkin seeds). And brazo de reina (queen’s arm) is an elaborate<br />
variation on the tamal: steamed spinach-corn dough stuffed with hard-<br />
boiled egg, crushed pumpkin seed, and tomato with a tomato-onion sauce.<br />
The spinach combined well with the nuttiness of the pumpkin seeds, <br />
<br />
<br />
Gila River Indian Center <br />
My long time favorite is the little cafe at the Gila River Indian<br />
Center, at the Casa Blanca exit between Chandler & Casa Grande.<br />
Outstanding green chile frybread tacos, very reasonably priced. Note:<br />
they close at 5 PM. And the frybread stands in front of San Xavier<br />
mission (south of Tucson) are always good. The nearby cafe (in the<br />
little gift-shop center) is good too, but can be painfully slow if<br />
it's busy. <br />
<br />
Fire+Spice An Arizona Grill <br />
1600 South 52nd Street | Tempe, AZ 85281 | 480-967-6600 <br />
Conveniently located in the Sheraton Phoenix Airport Hotel Tempe <br />
http://www.firespicegrill.com/index.html<br />
<br />
Famous Dave's Tickles the Ribs <br />
Monday, January 30, 2006 <br />
http://www.gilroydispatch.com/news/contentview.asp?c=178058 <br />
Opening Monday of the first Famous Dave's restaurant in California. <br />
Under Founder Dave Anderson, who is Native American and a member of<br />
both the Choctaw and Chippewa tribes, Famous Dave's has won more than<br />
150 regional and nationwide awards. For more information call 842-1400<br />
or visit http://www.famousdaves.com/. <br />
<br />
<br />
Rez Kitchen Tour Showcases Food, Flavors and Traditions of Oregon’s 9<br />
Tribes <br />
Coquille Tribe, Dining, Events On Friday and Saturday, October 1-2,<br />
teams of talented chefs representing Oregon’s tribal casinos will<br />
gather at The Mill Casino • Hotel for the Rez Kitchen Tour, a two-day<br />
culinary competition showcasing the food, flavors and traditions of<br />
Oregon’s nine federally- recognized Tribes. The Rez Kitchen Tour event<br />
features live cooking demonstrations, a juried Chef’s Competition,<br />
People’s Choice Awards, traditional native music, vendor booths, and<br />
free samples of delicious artfully prepared dishes inspired by<br />
thousands of years of tradition. An admission fee of $5 or 2 canned<br />
goods is requested, with 100% of the proceeds going to the South Coast<br />
Food Share program. The Rez Kitchen Tour kicks off at 4 p.m. on Friday,<br />
October 1 in The Mill Casino’s aptly named Salmon Room where, prior to<br />
the Chef’s Competition, guests can enjoy traditional Native American<br />
music as they visit various vendor booths. At 5 p.m. the<br />
“cheftestants” will take center stage, when their entrées featuring<br />
two traditional food staples of the local area – huckleberries and<br />
salmon will be judged <br />
on “Best Use of Traditional Ingredients” and “Best overall” by a panel<br />
of local and regional chefs and food experts. On Saturday at 11a.m.,<br />
the Rez Kitchen Tour really heats up as the “cheftestants” serve up<br />
their delectable dishes in competition for the coveted People’s Choice<br />
Award. From 11 a.m. to 2 p.m. the participating chefs will be sharing<br />
their cooking techniques on the Main Stage in the Salmon Room,<br />
preparing dishes that showcase their talent. In addition to voting,<br />
guests attending Saturday’s events will be eligible to win a variety<br />
of door prizes including hotel packages, gift cards and other prizes,<br />
donated by the participating vendors. A recipe and information<br />
pamphlet also will be available. The winners of Friday’s juried<br />
Chef’s Competition and the People’s Choice Awards, including Best<br />
Overall Dish and Best Booth Display, will be announced <br />
at 4 p.m. In addition to the public events, on Friday from noon to 3:00<br />
p.m. in the Salmon Room there will be a Round Table discussion for the<br />
Food and Beverage and Purchasing Departments of Oregon’s Tribal<br />
Casinos focusing on increasing the utilization of eco-friendly and<br />
sustainable products and foodstuffs produced by Tribal members and<br />
Tribal-owned <br />
businesses. This portion of the Rez Kitchen Tour event is open to trade<br />
only. In Indian Country, the word “Rez” is often used to refer to an<br />
Indian Reservation. The Rez Kitchen Tour was created by the Oregon<br />
Tribal Tourism Working Group and has among it’s many objectives to<br />
encourage the new and innovative use of traditional Tribal foods and<br />
flavors, as well as to build connections with Tribal and Indian food<br />
suppliers throughout Oregon and the Northwest. Booth space is<br />
available for eco- <br />
friendly and sustainable product suppliers, Native American food<br />
vendors, Tribal restaurants, resorts, and food outlets, and advocacy<br />
and sponsor groups. For more information on becoming a sponsor or<br />
reserving a booth contact, Events Manager, Vickie Strandridge at 541.<br />
756.8800, ext. 1565. The Mill Casino • Hotel & RV Park is located on<br />
the waterfront in North <br />
Bend, Oregon, making it an ideal base location for exploring the North<br />
Bend/Coos Bay area including Oregon Dunes, Shore Acres State Park and<br />
activities such as fishing, crabbing, clamming, whale watching,<br />
boating, golfing and strolling along the boardwalk. The full-service<br />
property features over 200 hotel rooms, over 725 slots, along with<br />
blackjack, craps and roulette in addition to five on-site restaurants;<br />
meeting, wedding and banquet facilities, and a 102-space waterfront RV<br />
Park <br />
For more information about making The Mill Casino • Hotel & RV Park the<br />
centerpiece of your Oregon Coast getaway or for more information on<br />
all the latest attractions, events and entertainment call 800.953.4800<br />
or visit <a href="http://themillcasino.com/">http://themillcasino.com/</a>.<br />
<br />
Off The Rez Food Truck<br />
<br />
Check Face Book for up to date location.<br />
From 10pm to 2 am can find the truck at or near Caffe Vita 1005 Pike Street Seattle Wa<br />
<br />
Pueblo Harvest Cafe and Bakery<br />
Inside Indian Pueblo Cultural Center<br />
2401 12th Street Northwest<br />
Albequerque, NM 81104<br />
(505)843-7270<br />
<br />
Zea Mays Kitchen<br />
Philadelphia, Pa<br />
<br />
Restaurant of the Cherokees<br />
17723 Hwy 62<br />
Tahlequah, Ok 74464<br />
(918)456-2070e<br />
<br />
Kachina Southwest Native Grill<br />
Westin Hotel<br />
Denver Co suburb of Westminister<br />
Featuring Chef Patrick Hartnett a Coyote Cafe alum and has prepared a varied Native American<br />
Themed menu.Anonymoushttp://www.blogger.com/profile/04482732202533109020noreply@blogger.com0