Owners Matt Chandra (left) and Ben Jacobs (Right). Photo by
Last spring, Denver's Tocabe became the largest Native American
restaurant chain in the nation when it added a food truck to its
arsenal. Now, Tocabe intends to grow its forces by adding a third
brick-and-mortar location in Aurora. The location has still yet
to be revealed but the company hopes to open this summer.
In the meantime, the eight-year-old restaurant still has plenty
of other irons in the fire with two new additions to its menu and
an expansion of locally source indigenous ingredients.
"We are keenly focused on selecting the best ingredients for
our menu and are continually in search of the highest quality ingredients
sourced from like-minded producers and vendors. We are excited about
partnerships with Native and Indigenous farmers and growers as well
as vendors on a local level who share our values. To us ingredients
dont just make the food, they tell the story behind it," said
chef/owner Ben Jacobs.The new locally-sourced ingredients include:
- Red Lake Nation Foods Wild Rice and 100 percent maple
syrup (rice in Posu Bowl, Maple Vinaigrette)
- Seka Hills Olive oil and elderberry balsamic vinegar
(used in cooking and brushed on Bannock Bread)
- Ramona Farms Tepary beans and wheat berries (wheat
berries are in the Posu Bowl and Tepary beans in seed mix topping
- Bow & Arrow Indian corn and blue corn (used in
specialty items, soups or seasonal rotation)
- Rock River Ranches Bison (shredded, ground and ribs)
- Red Bird Farms Chicken (recently switched for grilled
Served similar to build-your-own burrito chains, like Chipotle,
Tocabes new options will include braised turkey, a traditional
staple eaten by many native tribes, and a new Posu Bowl featuring
two native grains: organic red quinoa and wheat berries.
Wild Rice Posu Bowl. Photo by Adam Larkey
"This is only the second time weve added new selections
to our menu since we opened Tocabe nine years ago," said Jacobs.
"We thought it was important to continue to add some additional
diverse options that appeal to all tastes and dietary needs, as
well as highlight ingredients that we are able to procure from Native
or Indigenous sources."
Tocabe's famous fry bread tacos and bison ribs will remain on
the menu. And as a bonus, Tocabe serves up its Native American food
with a side of philanthropy. This year they will have supported
many local Native community organizations such as Strong Hold Society,
Café Cultura, Denver Indian Center, Four Winds American Indian
Council, University of Denver Native Alliance, American Indian College
Fund, First Nations Development Institute, and Healing Hoop. Tocabe
also supported the protestors of the Dakota Access Pipeline at Standing
Rock by donating dried corn, collecting clothing and cold weather
supplies, as well as financial donations.
So if you're looking to not only learn about Native American
culture but to support causes for Native Americans, check out Tocabe.
Current locations are at 3536 W. 44th Avenue, and at 8181 E. Arapahoe
Road, Greenwood Village.