Tocabe, The Native American Way

I love to try all kinds of foods.  I am open to trying everything.  There are so many fabulous dishes out there just waiting to be savored and experienced.  One look at my ever expanding waistline will tell you I definitely try and enjoy just about everything too.

We went to pick up our monthly wines from InVINtions  A Toast to InVINtions!  with Janet and Bob, and we almost always bring food with us, so we can enjoy our wines with nibblies or meals together.  Bob was looking online for new restaurants to try that were nearby, and he recommended we try Tocabe.

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Tocabe specializes in contemporary American Indian cuisine, combining traditional Osage family recipes with elements of modern Native American fare. Tocabe’s fast casual style offers diners eat-in and take-out, along with catering options to meet your needs.  Tocabe was started in 2008.  They have two locations in the Denver Metro area.  They have been deeply involved in the local community for years and take pride in their commitment to both the local and Native American communities. The restaurant’s setting is a clean, warm, open space with connections to American Indian cultural elements infused with a contemporary atmosphere.

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Every dish is made from scratch, in house everyday, using authentic Native American recipes and traditional Native American ingredients.

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The artwork on the walls is a blending of traditional Native American artwork and some of the actual Native American ingredients that are used in their family recipes.

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I think is such a cool idea.  The actual ingredients used in the recipes are framed and displayed for everyone to see what they are eating.

There is tri-colored popcorn, wild black rice, red quinoa and and another grain that I can’t recall the name of.

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The menu is a combination of Posu bowls, Indian tacos, salads, medicine wheel nachos, and grilled bannock, which is a basic bread that was originally rolled in sand and cooked in a pit, or wrapped around a stick and toasted over an open flame, though today it is more commonly grilled, deep-fried, pan-fried or oven baked.  You can order your meals as vegetarian or with your choice of protein.  The protein options are ground beef, grilled chicken, ground bison or braised and shredded bison.  As usual, we ordered a variety of foods to try, since they were all new to us.

The food was AMAZINGLY DELICIOUS!  It is similar to Mexican or Southwestern cuisine, which is understandable, since they are all related and have similar histories, yet it is very unique as well.

Bob enjoying some bison stew.  He let all of us try it too.  Delicious!

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A vegetarian taco.

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The shredded bison Posu bowl.

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The ground bison taco.

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We all raved about the food and we are looking forward to our next visit to Tocabe.   I highly recommend a trip to Tocabe.  It will be a dining experience to remember.

The location we enjoyed was at 8181 E Arapahoe Road, Greenwood Village, CO 80112.  Their phone number is (720) 485-6738 or you can reach them online at info@tocabe.com.  The other Tocabe location is at 3536 West 44th Avenue, Denver, CO 80211, phone number
 (720) 524-8282.  Tocabe also has a food truck and does catering too.  So there are many ways to enjoy your Tocabe dining experience.  You can also find Tocabe on Facebook as well.

 

Stay well and stay safe Everyone.  ‘Til next time.

 

 

 

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

55 thoughts on “Tocabe, The Native American Way”

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    1. Thank you. I am glad to hear you are enjoying it. You can always find me and follow me at ajeanneinthekitchen.com and now also on YouTube. Here are a few of some recent links.

      https://ajeanneinthekitchen.com/2020/08/31/making-it-up-as-we-go/

      https://ajeanneinthekitchen.com/2020/08/28/the-cubano/

      https://ajeanneinthekitchen.com/2020/08/25/video-6-making-empanadas-from-leftovers/

      https://ajeanneinthekitchen.com/2020/08/18/video-5-argentine-style-chimichurri-sauce/

      https://ajeanneinthekitchen.com/2020/08/08/youtube-video-4-brussels-sprout-apple-and-bacon-salad/

      https://ajeanneinthekitchen.com/2020/08/02/youtube-video-3-making-a-vegetable-galette/

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