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


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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


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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


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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


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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


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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


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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


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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


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©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