To purchase add-ons, click the Get Tickets button or click here. Note that there are multiple locations, and be sure not to purchase the conflicting Add-On Experiences.
The Journey of Corn: Nixtamal to Metate with Pyet DeSpain - $65
This live cooking demonstration explores the traditional nixtamalization process, followed by a hands-on showcase of grinding corn using a metate and a sampling of Pyet's sweet corn cake. Participants will gain a deeper understanding of the cultural significance, technique, and transformation of corn in Indigenous cuisine while experiencing these ancestral practices in action. Pyet DeSpain's cookbook "Rooted in Fire" can be added for an additional $30.
Pyet DeSpain
Foraging Walk with Moises Gonzales - $25
Moises will present a guided walk through the arroyos on Museum Hill, highlighting edible plants and other foraged resources. He will also share information on foraged foods from other seasons and across the region. Come sample some of the foods available on our landscape. Please be prepared to walk outside, in the sun, for about 30-40 minutes. Limited to 15 participants.
Moises Gonzales
A Deeper Understanding of Traditional Butchering with Elena Terry - $25
Chef Elena Terry speaks about her journey with traditional butchering and her deep appreciation of the process while demonstrating how to properly break down a sheep.
Elena Terry
Foraging Walk with Moises Gonzales - $25
Moises will present a guided walk through the arroyos on Museum Hill, highlighting edible plants and other foraged resources. He will also share information on foraged foods from other seasons and across the region. Come sample some of the foods available on our landscape. Please be prepared to walk outside, in the sun, for about 30-40 minutes. Limited to 15 participants.
Moises Gonzales
Squash Seven Ways Cooking Demonstration with Justin Pioche - $25
As a huge part of Dine' history, diet, and culture, the humble, nutrient-dense vegetable—squash—is represented in a modern way by Chef Pioche. From seed to skin, puree to puck, squash can be prepared in multiple shapes and forms to ensure full utilization of this underrated vegetable.
Justin Pioche
Indigenous Kitchens, Regional Voices - $25
Five leading chefs from across the country share how their work is rooted in place while navigating the realities of running restaurants and food businesses. From sourcing ingredients and honoring ancestral knowledge to building sustainable models and educating diners, each chef brings a distinct perspective shaped by their region and lived experience. Together, Elena Terry, Crystal Wahpepah, Alexa Numkena-Anderson, Johnny Ortiz-Concha, and Tina Archuleta explore how Indigenous foodways continue to evolve—shaped by land, culture, and community—while redefining what Indigenous cuisine looks like today. This moderated conversation with Andi Murphy will be recorded for the Toasted Sister podcast, giving audiences an opportunity to join a broader conversation on Indigenous food, identity, and the future of the industry.
Elena Terry
Alexa Numkena-Anderson
Crystal Wahpepah
Johnny Ortiz-Concha
Tina Archuleta
Mezcal Matters: Indigenous Knowledge, Global Markets, and a Tasting with Tosba Mezcal - $30
A conversation with Ronda L. Brulotte, author of Mezcal in Oaxaca: A Craft Spirit for the Global Marketplace, and mezcal producer Elisandro Gonzalez Molina of Tosba Mezcal, exploring the cultural, social, and economic forces shaping mezcal today. The discussion is paired with a tasting of spirits from Tosba’s portfolio, offering a direct experience of the production and traditions at the heart of Oaxaca’s evolving mezcal industry. Moderated by Giovanni Martinez of Copper Lounge/Los Conejos in Albuquerque.
Dr. Ronda Brulotte
Elisandro Gonzalez Molina
Giovanni Martinez
The Four Directions of Corn: A Tewa Oral History and Tamale Workshop - $25
Join Ray Naranjo for a storytelling and hands-on tamale workshop rooted in the Tewa perspective of the Four Directions. Through an oral history of direction and color, participants rotate through four stations to make tamales using indigenous ingredients from each region: North—blue corn, West—yellow corn, South—red corn, and East—white corn. Learn the cultural meaning behind each direction and taste the diversity of Indigenous cuisine.
Ray Naranjo
Diné Churro and the Three Sisters Cooking Demo with Brian Yazzie - $25
This demonstration with Brian Yazzie highlights a dish dedicated to Southwest Indigenous flavors, featuring Diné churro sheep as the primary protein. Complemented by the "Three Sisters"—corn, beans, and squash—the demo celebrates the depth, sustainability, and cultural significance of Southwest Indigenous cuisine using rich, resilient regional ingredients.
Brian Yazzie
A Feather and a Fork Cooking Demonstration with Crystal Wahpepah - $25
Crystal Wahpepah presents a recipe from A Feather and a Fork: a refreshing Indigenous iced tea paired with a vibrant berry compote. This offering celebrates seasonal harvests, natural sweetness, and ancestral foodways, highlighting the connection between land, memory, and nourishment through simple, elegant preparations rooted in tradition.
Crystal Wahpepah
A Tale of Two Tribes with Alexa Numkena-Anderson, Javelina - $25
Weaving together traditional elements of her PNW and SW Tribes, Chef Alexa Numkena-Anderson will prepare a Smoked Salmon and Berry Salsa dish accompanied by Hopi Blue Corn Bread Bites.
Alexa Numkena-Anderson
Hands-on Traditional Corn Grinding
Grind New Mexico-grown native corn using traditional grinding stones. With Chefs Walter Whitewater and Lois Ellen Frank, Ph.D. of Red Mesa Cuisine.
Lois Ellen Frank, Ph.D.
Walter Whitewater
Indigenous Permaculture Design
Filmmaker and Chef, Geoff Kie, will moderate a multimedia panel on Indigenous Permaculture Design with regional experts in the Southwest, Clayton Brascoupe (Traditional Native American Farmers Association) & Lilian Hill (Hopi Tutskwa Permaculture).
Geoffrey Kie
Book Signings
Meet the Authors: Pyet DeSpain, Crystal Wahpepah, Dr. Ronda Brulotte, and Lois Ellen Frank, Ph.D./Walter Whitewater.
Crystal Wahpepah
Dr. Ronda Brulotte
Lois Ellen Frank, Ph.D.
Walter Whitewater
Pyet DeSpain
The Great Ancestral Awakening: Reclaiming the Pueblo Diet
Meet the two versatile products transforming the future of Indigenous foodways and New Mexican cuisine. Led by Rainbird Taylor, along with a demonstration of how these ingredients can be incorporated into your diet immediately. Sponsored by Masienda.
Rainbird Taylor
Seeds from Our Ancestors for Our Future Generations
Presented by Roxanne Swentzell: Since the 1980s, Roxanne Swentzell has been preserving and cultivating ancestral Indigenous crops, helping protect vital food traditions for future generations. In this conversation, she shares her decades-long work establishing seed banks and returning culturally significant seeds to Tribal communities, exploring the deep connections between seeds, resilience, culture, and sovereignty.
Roxanne Swentzell
Horno Pizza Demo
Filmmaker and Chef, Geoff Kie, will make some pizza while discussing some of his favorite culinary moments and give some pizza cooking tips. Chef Geoff is a huge advocate for protecting sacred sites as a part of the Pueblo Action Alliance.
Geoffrey Kie
Foods that Native People Gave to the World
A brief history of Native American Cuisine and the return to the Indigenous Diet for health and wellness. Presented by Dr. Lois Ellen Frank and Chef Walter Whitewater of Red Mesa Cuisine.
Walter Whitewater
Lois Ellen Frank, Ph.D.
Blue Corn Atole Demo/Tasting
An atole demonstration by Tiwa Kitchen & Bakery, an Indigenous-owned restaurant rooted in the culinary traditions of Taos Pueblo. Using time-honored techniques and ingredients like blue corn, this presentation highlights atole as both nourishment and tradition—offering a taste of recipes and practices carried forward through generations.
Food Is More Than Nutrients: Indigenous Foods in School Meals & Clinics
Denee Bex leads a presentation that explores the importance of including Indigenous foods in schools and clinical settings as a way to support health, cultural identity, and community connection. It highlights how traditional foods are more than sources of nutrition—they carry knowledge, history, and meaning for Indigenous communities.
Denee Bex
Nopal Cactus Demo/Tasting
Nopal: A resilient food with deep meaning—once a vital survival food for the Navajo during the Long Walk, the prickly pear cactus remains a powerful reminder of identity and endurance. Join Chefs Walter Whitewater and Lois Ellen Frank, Ph.D. (Red Mesa Cuisine) as they celebrate nopal’s vibrant flavor, nutrition, and blood‑sugar–stabilizing benefits through stories and delicious preparations that honor tradition and community.
Walter Whitewater
Lois Ellen Frank, Ph.D.
The Healing Power of Indigenous Foods
Join us for a fireside chat with Brian Yazzie and Ungelbah Davilá as they explore the healing, cultural, and spiritual connections between Indigenous foodways and community. Through conversation and storytelling, Brian will reflect on his personal journey reconnecting with traditional foods and his work advancing Indigenous food sovereignty, while Ungelbah brings her perspective as a Diné writer documenting Indigenous culture, food, and identity across the Southwest. Together, they will discuss resilience, revitalization, and the role traditional foods continue to play in shaping Indigenous futures, along with a glimpse into Brian’s upcoming cookbook.
Brian Yazzie
Ungelbah Dávila