March 6, 2017
In keeping with the age-old Pueblo tradition of eating fresh ingredients season by season, the Pueblo Harvest Cafe (PHC) is launching a suite of new spring menus this month! From appetizers through entrees and desserts, everyone is invited to come enjoy over a dozen new dishes that reimagine indigenous ingredients like corn, beans, bison, and turkey with cutting-edge culinary concepts from around the globe.
Highlights include Blue Corn Chicken & Waffles, which come complete with green chile maple syrup and piñon butter; a Bison Poyha Sandwich with house-made chokecherry barbecue sauce for lunch; and the new Keresan Taco at dinner, featuring 135°F sous vide flat iron steak, braised white beans, and red chile crema.
The menus are in keeping with the PHC’s culinary philosophy, “New Native American Cuisine.” For millennia, Pueblo people and their neighbors across this land have practiced the original local, fresh, healthy approach to eating. PHC’s goal is to expose visitors’ palettes to indigenous ingredients in exciting ways by reinterpreting them in new combinations and styles.
One example is the new Chef’s Breakfast, which takes the hot trend of avocado toast and makes it New Mexican with green chile bread and red chile sauce. Meanwhile the Bison Poyha Sandwich combines bison, which the Pueblo people have historically hunted each year, with an age-old recipe from the Cherokee tribe that uses ground game, berries, and corn to produce a savory meatloaf. Meanwhile the Nopalitos Street Taco combines sautéed cactus with roasted corn and green chile sourced from Hatch’s oldest family-run chile farm, Young Guns Produce.
These innovative dishes will appear alongside long-time PHC favorites like the New Mexico True Pueblo Feast to Share, which includes several traditional stews, breads, and entrees, and the Tewa Taco, which has won the weekly Alibi’s Best of Burque award for Best Indian Taco 11 years running. For dessert diners can choose between comfort-food classics like Homemade Pueblo Pie and more unique fare like the Ohkay Owingeh Oven Bread Pudding with caramel sauce.