Pueblo Harvest Cafe’s New Dinner Menu

phc1Our new Executive Chef David Ruiz and our Sous Chef Burt Wilson (Zuni/Navajo) have recently debuted a brand new dinner menu at Pueblo Harvest Cafe.

As a Native fusion restaurant, we’re always looking for new ways to pair indigenous ingredients with contemporary cooking techniques and Chef David brings his own innovative ideas to what Native fusion cooking means.

Some of the highlights on the new dinner menu are:

Blue Corn Fried Chicken
6oz All Natural Blue Corn Fried Chicken, Wilted Winter Greens, Sausage Gravy, Sweet Potato Mash

Chimayo New York Strip
10oz Grilled Certified Angus New York Strip, Chimayo Red Chile Potato Pave, Seasonal Vegetables, Mole Verde Sauce, Kale Chips

Winter Harvest Squash Ravioli
Butternut Sage Ravioli, Brown Butter Piñon Sauce, Wilted Bloomsdale Spinach, Fresh Lemon and Pomegranate Seeds

New Mexico Rack of Lamb
Green Chile Salted Rack of Lamb, Corn Pudding, Shaved Kale and Winter Radish Salad, Braised Local Baby Beets

How is this Native fusion? Let’s look at the Blue Corn Fried Chicken. For Pueblo and Navajo people and many other tribes of the Southwest, blue corn is sacred. Communities come together to farm blue corn and it represents gifts that we receive from the earth and our Creator. Pueblo people eat it in a traditional porridge called atole and in many other dishes. In this new dish, Chef David has paired blue corn with Southern-style fried chicken. He uses free range, all natural chicken and soaks it for at least 12 hours in buttermilk for maximum tenderness. Then he batters it in blue corn as well as Blue Bird flour, which is the favored flour for making frybread in Pueblo and Native communities. The result is crunchy, tender and delicious!

Along with the new dinner menu, we’ve also introduced new restaurant hours. We’re now open for breakfast every morning at 7 am and we’ll be serving dinner every Monday-Saturday from 5 pm-9 pm.

Plus, as the weather warms up, our Party in the Fireroom will be transformed into the outdoor Party on the Patio. In May we will add live music on Thursday nights to our year round schedule of live music every Friday and Saturday night. No matter the season, we’re treating our guests to Albuquerque’s best live music, all-you-can-eat horno baked pizza and service inspired by the Pueblo tradition of hospitality. See you soon!

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