Black Sheep Cafe

19 N University Ave

Provo Ut 84601

Kachina Southwestern Grill

 KACHINA SOUTHWESTERN GRILL 

303-410-5813 www.kachinagrill.com 

10600 Westminster Blvd. Westminster, CO 

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

a.m.-1 a.m.; Sun 7 a.m.-midnight.

Navajo Tacos

Arizona Native Casino to Serve Navajo Food

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.

For more information on Twin Arrows, visit www.twinarrows.com.

Native American cuisine in Phoenix

bostonglobe.com

Jun 22nd 2013

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.

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.

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.

Sheraton Wild Horse Pass Resort The patio of KAI restaurant at the Sheraton Wild Horse Pass Resort.

Photo by: Sheraton Wild Horse Pass Resort

The unassuming, no-frills Fry Bread House (4140 North 7th Ave., 602-351-2345) 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.

For a totally different, upscale experience, we headed to nearby, five-star, five-diamond KAI (5594 West Wild Horse Pass Blvd., Chandler, 602-385-5726,www.wildhorsepass.com/kairestaurant.html), 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.

A dish from Desert Rain Cafe.

We got both a culture lesson and a fine meal at Desert Rain Cafe (Tohona Plaza, Main Street, Sells, 520-383-4918, www.desertraincafe.com), 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.

Marvelous Fish House

Marvelous Fish House

A new restaurant in Bemidji Mn is serving up Native American food, and also some of its culture.

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.

Tags: news, food, bemidji, updates

Kachina Southwest Grill

This 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.

What Makes A Native American Restaurant

Native american restaurants

- living authenticity

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.

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.

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.

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.

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.

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.

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.

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.

These dishes one could taste at the great American restaurants.

Where would you go to eat Native American food?