News

Largest American Indian chain grows, adds to menu

January 18, 2018

The largest American Indian chain in the United States — Tocabe —  is expanding its menu and its footprint.

Thetwo-unit-plus-food truck chain in Denver is now adding a third unit this spring, as well as an authentic braised turkey dish and other sides this winter to its native-sourced and prepared menu.  

Tocabe sources local and organically raised birds from Peterson Farms in Lakewood, Colorado, and cooks them using a recipe inspired by the heritage of the chain's owner, Ben Jacobs of Osage Nation. After rubbing them with a sumac-and-sage rub, chefs grill-sear the turkey and then later braise it overnight. After braising, both light and dark meat is shredded, returned to the stock created during braising, along with chilies and sage for a dish grown, raised and prepared in a very truly native manner. 

"We have wanted to offer a new protein option for quite some time," owner Jacobs said in a news release.  It took a while to find the right sourcing partner who met our high quality and sustainability standards, yet still fit within our fast casual price point. 

"We are excited to provide another lean, healthy protein and think our guests will really like the new flavor it brings to the menu. I think the turkey is fantastic with either of the Posu bowls with our seasonal butternut squash relish." 

Other seasonal menu additions include sides like sautéed wild rice, glazed butternut squash with sage, bison chipotle chili and Tocabe's signature green chili stew. 

The brand added a food truck two years ago to become the largest U.S. American Indian restaurant chain and is currently in the final stages of lease negotiations for its third brick-and-mortar store in Aurora, Colorado, which will open this spring. 

Until then, the food truck begins serving again in March, which has been an ideal way to test new menu possibilities. It sources responsibly and promotes eating ethically to continue Native foodways by supporting and sustaining the community. Last year, the brand upped its game by increasing the number of indigenous ingredients sourced from Native farms with indigenous and local-to-Colorado sources, including:

• 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 (Cooking, Brushed on Bannock Bread)
• Ramona Farms -— Tepary Beans and Wheat Berries (Wheat Berries in Posu Bowl with Organic Red Quinoa, Tepary Beans in Seed Mix Topping Option)
• Bow & Arrow — Indian Corn and Blue Corn (Used in Specialty Items, Soups or Seasonal Rotation)
• Rock River Ranches —  Bison (Shredded, Ground and Ribs, whole animal philosophy)
• Red Bird Farms —  Chicken (Recently Switched for Grilled Chicken)
• Peterson Farms —  Braised Turkey

Current locations in Denver are on West 44th Avenue and Arapahoe Road.