Program
The schedule below includes free and add-on sessions.
To purchase add-ons, click buy tickets now button.
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
Chefs' Tasting Experience - $55
Taste your way through the Indigenous Foodways Festival with seven curated bites from a diverse group of Indigenous chefs and food businesses representing a range of culinary traditions, regions, and perspectives. Participants will receive one signature tasting from each featured vendor, offering a sampling of Indigenous ingredients, ancestral knowledge, and contemporary Native cuisine. Ticket includes general admission, museum admission, and seven tasting tickets.
Alexander G Ashley Jr
Andrea Mayahuel Garza
Dora Platero
Justin Pioche
Rainbird Taylor
Ray Naranjo
Tina Archuleta
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
Andi Murphy
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