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| Indian Taco photo from tocabe.com |
Name: Tocabe, An American Indian Eatery
Tribe: Osage, Pan-Indian
Location: 3536 W 44th Ave, Denver, CO 80211 and
8181 E. Arapahoe Rd., Unit C, Greenwood Village, CO 80112
Type: Restaurant, Native Cuisine, Catering
Visiting Info: Mon-Sat: 11am-9pm, Sun: noon-8pm
Contact: Website, telephone 720-524-8282 (Denver), 720-485-6738 (Greenwood Village)
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| Denver location: the wallpaper is reminiscent of prairie grass, the plexiglas on the ceiling represents wind and clouds, and the handprints stand for the three traditional Osage villages. photo from tocabe.com |
Tocabe is a Native-owned and operated two-location restaurant chain in Colorado that serves Native food in a casual setting.
Matt Chandra and Ben Jacobs (Osage) first opened Tocabe in Denver in 2008, followed by a second restaurant in suburban Greenwood Village in 2014. They borrowed recipes from the Jacobs family's first restaurant in Denver, Grayhorse: An American Indian Eatery, and expanded on the traditional Osage cuisine to create a modern, pan-tribal menu.
Diners first choose between Indian taco, stuffed fry bread, Medicine Wheel nachos, or fried bannock, and then add a protein (ground beef or bison, grilled chicken, or shredded bison) or veggies. They also offer bison ribs, green chili stew, "bad hunter" salads, kids meals, and a variety of salsas. I've read an assortment of great reviews praising the Osage hominy salsa, which is made of hominy, red onion, cranberries, and cilantro. Dessert option include wojapi, which is a thick sauce or pudding made out of berries, and frybread nuggets.
Matt Chandra and Ben Jacobs (Osage) first opened Tocabe in Denver in 2008, followed by a second restaurant in suburban Greenwood Village in 2014. They borrowed recipes from the Jacobs family's first restaurant in Denver, Grayhorse: An American Indian Eatery, and expanded on the traditional Osage cuisine to create a modern, pan-tribal menu.
Diners first choose between Indian taco, stuffed fry bread, Medicine Wheel nachos, or fried bannock, and then add a protein (ground beef or bison, grilled chicken, or shredded bison) or veggies. They also offer bison ribs, green chili stew, "bad hunter" salads, kids meals, and a variety of salsas. I've read an assortment of great reviews praising the Osage hominy salsa, which is made of hominy, red onion, cranberries, and cilantro. Dessert option include wojapi, which is a thick sauce or pudding made out of berries, and frybread nuggets.
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