SLIDE SHOW: Fry Bread Nation: The Birth of a 'Native' Cuisine

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Tocabe


The interior of Tocabe, a fast casual American Indian restaurant in Denver.


Katie Robbins investigates a movement that is championing American Indian foods in
Fry Bread Nation: The Birth of a 'Native' Cuisine.

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Tocabe

Tocabe's Indian taco—meat, beans, veggies, and salsa piled on fry bread.


Katie Robbins investigates a movement that is championing American Indian foods in
Fry Bread Nation: The Birth of a 'Native' Cuisine.

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3-TocabeSS-Servers.JPG

Tocabe


Tocabe's employees wear shirts that read "My heroes have always cooked fry bread."


Katie Robbins investigates a movement that is championing American Indian foods in
Fry Bread Nation: The Birth of a 'Native' Cuisine.

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©2009 Renee Comet, Smithsonian Institution, & Restaurant Associate


From the dessert menu, Mitsitam Café's Cranberry Crumble.


Katie Robbins investigates a movement that is championing American Indian foods in
Fry Bread Nation: The Birth of a 'Native' Cuisine.

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4-TocabeSS-Toppings.JPG

Tocabe


At Tocabe, customers move through line choosing among meats, salsas, and beans to top their Indian tacos.


Katie Robbins investigates a movement that is championing American Indian foods in
Fry Bread Nation: The Birth of a 'Native' Cuisine.

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©2009 Renee Comet, Smithsonian Institution, & Restaurant Associates


Maple-brined turkey breast at Mitsitam Café in the National Museum of the American Indian in Washington, D.C.


Katie Robbins investigates a movement that is championing American Indian foods in
Fry Bread Nation: The Birth of a 'Native' Cuisine.

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©2009 Renee Comet, Smithsonian Institution, & Restaurant Associates


The fiddlehead fern salad at Mitsitam Café.


Katie Robbins investigates a movement that is championing American Indian foods in
Fry Bread Nation: The Birth of a 'Native' Cuisine.

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©2009 Renee Comet, Smithsonian Institution, & Restaurant Associates


Mitistam Café's version of the Indian taco, topped with bison meat.


Katie Robbins investigates a movement that is championing American Indian foods in
Fry Bread Nation: The Birth of a 'Native' Cuisine.

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corn salad.jpg

©2009 Renee Comet, Smithsonian Institution, & Restaurant Associates


Three Sisters Salad at Mitsitam Café.


Katie Robbins investigates a movement that is championing American Indian foods in
Fry Bread Nation: The Birth of a 'Native' Cuisine.

Presented by

Katie Robbins is a freelance writer based in Los Angeles. She has covered food, culture, and lifestyle for a variety of publications, including Psychology Today, Saveur, Meatpaper, Tablet, and BlackBook, among others. More

Katie Robbins is a freelance writer based in Los Angeles. She has covered food, culture, and lifestyle for a variety of publications, including Psychology Today, Saveur, Meatpaper, Tablet, and BlackBook, among others.

In her former life as a documentary producer, she reported on issues such as the New Orleans school system, America's health insurance crisis, and the U.S. Secret Service for organizations like PBS NewsHour, ABC News, and the National Geographic Channel. Learn more at www.katiesallierobbins.com.

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