Living Show

Pueblo Harvest honors legacy and history with Pueblo-inspired cuisine

Pueblo Harvest is owned and operated by the 19 pueblos of New Mexico and is dedicated to educating people about food sovereignty and indigenous foods of North America.

Executive chef at Pueblo Harvest, Brent Moore explains Pueblo Harvest at the Indian Pueblo Cultural Center was founded in 1976 and is built on the original site of the Albuquerque Indian School. Moore states that indigenous foods are native to North and Central America and are highlighted by Pueblo Harvest.

One of those foods is an ancient survival food known as pemmican which is dehydrated meat that has been turned into a powder. Chef Moore demonstrates how to make the dish which is full of protein and can be kept for several years as long as it’s kept dry.

Salmon and Blueberry Pemmican recipe:

  • 1 cup dried salmon, pulverized
  • 1/4 cup dried blueberries, pulverized
  • 1/2 cup rendered bison tallow, melted

Combine all ingredients and mix until completely combined. Form into the desired shape and allow to cool.

Each year, Pueblo Harvest hosts a Thanksgiving Feast with a buffet of dishes including red chile buttermilk biscuits, green chile gravy, and several entrees from their carving station. Join the feast for $45 per person and make holiday reservations for the November 24 event by calling 505-724-3510.

Chef Moore will also be participating in the 6th Annual Duke It Out challenge where Albuquerque’s best chefs will be competing for honors as audience members sample each restaurants signature dishes. The event takes place on Wednesday, September 25, 2019, from 5 to 8 p.m.

Tickets begin at $50. Click here for more information.

For more information on Pueblo Harvest at the Indian Pueblo Cultural Center, click here.

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