SLIDE SHOW: Fry Bread Nation: The Birth of a 'Native' Cuisine
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The interior of Tocabe, a fast casual American Indian restaurant in Denver.
Katie Robbins investigates a movement that is championing American Indian foods in
 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'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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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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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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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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The fiddlehead fern salad at Mitsitam Café.
Katie Robbins investigates a movement that is championing American Indian foods in
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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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Three Sisters Salad at Mitsitam Café.
Katie Robbins investigates a movement that is championing American Indian foods in