<strong>Mitsitam Native Foods Café, Washington D.C. </strong>Cedar planked wild salmon is a key part of the menu.
Mitsitam Native Foods Café, Washington D.C. Cedar planked wild salmon is a key part of the menu.
Courtesy Phillip Greenberg/Mitsitam Café
<strong>Tocabe, Denver, Colorado:</strong> This vegan salad is made of an organic arcadia lettuce blend, butternut squash, Ute Mountain Indian corn, cranberries, pumpkin and sunflower seeds with elderberry vinaigrette.
Tocabe, Denver, Colorado: This vegan salad is made of an organic arcadia lettuce blend, butternut squash, Ute Mountain Indian corn, cranberries, pumpkin and sunflower seeds with elderberry vinaigrette.
Courtesy Adam Larkey/Tocabe
<strong>Tocabe</strong>: Bison ribs are served with a blueberry barbecue sauce.
Tocabe: Bison ribs are served with a blueberry barbecue sauce.
Courtesy Adam Larkey/Tocabe
<strong>Black Sheep Café, Provo, Utah: </strong>Chef Mark Mason's fry bread is topped with local honey and lavender.
Black Sheep Café, Provo, Utah: Chef Mark Mason's fry bread is topped with local honey and lavender.
Courtesy Christian Santiago/Black Sheep Café
<strong>Pueblo Harvest Café, Albuquerque, New Mexico:</strong> This pan-seared New Mexico trout is served with a yam purée, wild greens, prickly pear syrup and fried squash.
Pueblo Harvest Café, Albuquerque, New Mexico: This pan-seared New Mexico trout is served with a yam purée, wild greens, prickly pear syrup and fried squash.
Courtesy Caitlin Cano/Pueblo Harvest Café
<strong>Pueblo Harvest Café:</strong> This elote, or grilled local corn is seasoned with squash butter, sumac and black bean salt.
Pueblo Harvest Café: This elote, or grilled local corn is seasoned with squash butter, sumac and black bean salt.
Courtesy Caitlin Cano/Pueblo Harvest Café
Kai, Phoenix, Arizona: Halibut and grey pearl oysters is crusted with red Supai corn.
Kai, Phoenix, Arizona: Halibut and grey pearl oysters is crusted with red Supai corn.
Courtesy Evan Johnson/Kai
<strong>Level 5, Albuquerque, New Mexico: </strong>Grilled regional beef filet, enchiladas espinaca, yam "palitos," Chaco Gardens calabacitas and Urban Rebel Farms pea sprouts.
Level 5, Albuquerque, New Mexico: Grilled regional beef filet, enchiladas espinaca, yam "palitos," Chaco Gardens calabacitas and Urban Rebel Farms pea sprouts.
Courtesy Hotel Chaco/Level 5