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Navajo Taco

Indian frybread topped with pinto beans, ground beef chili, shredded cheddar cheese, lettuce, tomato, and sour cream. $8
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Picuris Pueblo Taco

Indian frybread topped with slow roasted smoked pork and posole (Indian corn), jicama slaw and topped with a chili/lime dressing, cheddar cheese and sour cream. Eaten as a hand held taco. $8
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Zuni Taco (V)

Indian frybread topped with a mixture of roasted calbacita squash, corn, green chili and onion. Topped with cheddar cheese, lettuce, tomato and sour cream. $7
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Medicine Wheel Nachos (GF)

Any of the above over corn tortilla chips instead of fry bread. $7
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Corn Pudding

Cornbread-like, made with cornmeal, whole and creamed corn, cheddar cheese, green chili and onion. Served on a bed of warm green chili. $5
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Posole (Seasonal)

A rustic stew common throughout the pueblos of New Mexico. Made from dried hominy corn, ham hocks, spices, and dried red chili. Served with frybread. $7
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Red Chili Stew(Seasonal)

Bison stew made during the feast days on the pueblos. Made with potatoes and red chili. Served with blue cornmeal muffins. $7

Desserts

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Indian Frybread

Covered in powdered sugar or cinnamon sugar. $4
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Wojapi (Dipping sauce)

Traditionally made from chokecherries, but we use strawberries, blueberries and blackberries to create a wonderul dipping sauce for frybread. $2
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Panocha (Seasonal)

Traditional Pueblo dessert made from sprouted wheat flour. Served as a warm pudding and then topped with heavy cream and toasted pinon nuts. $4