The new menu for Mitsitam Native Foods Cafe made it’s debut last week. As always, this summer’s menu brings tastes from five distinct Native regions. Using traditional summer foods, the variety of dishes is truly inspired.
From the Northern Woodlands, Crawfish Gumbo serves as an appetizer followed by Chilled Tomato Soup, Fried Okra and Cucumber Dust. Choose a hot dish of Stewed Summer Squash and Zucchini, Pumpkin Seed Oil, Oven Roasted Crab Apples and New Potatoes or a cold dish of Wild Rice and Watercress Salad for the main course and finish with one of this summer’s berry tarts. YUM!
Journey to South America for Pheasant Croquette dressed in an Olive Oil Puree, with Pimientos Rojas, Smoked Chili Sauce and Cilantro Oil. Cool off with Conch ceviche, fresh papaya and chives. As a main course the Fresno Chili Coffee Rubbed Pork Loin in a Coconut and Vanilla Bean Sauce or the Annatto Spiced Yucca and Chayote Salad provide an adventure for the taste buds.
The Northwest Coast offers a delicious variety of seafood dishes starting with Baked Oysters with Yellow Potato and Corn Cream. Feeling in the mood for the daily catch? The Maple Juniper Glazed, Cedar Planked Fire-Roasted Salmon is the perfect choice. Also on the summer menu is Hominy and Parched Corn Salad with grilled leeks and roasted garlic vinaigrette. The Cornmeal Buck Skin Cake with Saskatoon berries
Mesoamerica adds a little spice to the menu featuring Roasted Calabasas Squash and Plantain Burrito with a Red Chili Sauce and Beef Tongue, Pork Pibil and Fish Tacos. This is not your grandmother’s salsa: Fried Plantain Salsa, Tomatillo and Raspberry Salsa and Salsa Quenmada, my mouth is watering just thinking about it.
Buffalo is the focus of many of the dishes from the Great Plains beginning with Buffalo Chili. Buffalo burgers served with Green Chilies, Duck burgers, pulled Buffalo Sandwiches and Buffalo chili cheese fries bring a new spin on classic dishes. Tepary Bean Salad with caramelized onions, roasted fennel and agave offer an alternative to the many buffalo dishes. I’m having memory flashes of the first time I saw herds of buffalo across the plains of Oklahoma, AMAZING! And of course delicious.
Chef Richard Hetzler has created a cornucopia of dishes that highlight each unique region through the very best foods the summer has to offer. There is something for every palette this season
- Brieahn DeMeo (Osage), Public Affairs Intern