Mother’s Day Contemporary Indigenous Experience
reservations required – call: 505-724-3509 SOLD OUT
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Matriarchs are honored and revered in Pueblo culture, and this Mother’s Day, Sunday, May 9, Indian Pueblo Kitchen (located inside the Indian Pueblo Cultural Center) will be presenting a “Mother’s Day Contemporary Indigenous Experience,” as a unique opportunity to celebrate mom. The one-of-a-kind event welcomes families to enjoy a meal from our new menu curated by the Kitchen’s renowned Executive Chef Ray Naranjo (Santa Clara, Odawa), with a special experience for mothers and families in mind.
According to Dr. Beverlee McClure, Vice President for Cultural and Community Engagement, the event represents a wonderful way to spend time with loved ones while enjoying an Indigenous dining experience together. “After a long year in which many of us have been unable to visit with extended and older relatives, we relish the opportunity to provide families a safe experience in which they can spend quality time together while honoring their mothers and grandmothers, partake in a beautiful Pueblo-inspired meal, and enjoy our museum as well as the sights and sounds of our wonderful courtyard as part of the overall package.”
The complete Indian Pueblo Cultural Center experience offered through the Mother’s Day event creates the perfect backdrop for a family celebration, including unique Indigenous dining, museum admission, Native American dance performers and artisans selling their authentic art and jewelry. The experience is available by reservation only, and each guest will have access to order from the Kitchen menu, which offers both breakfast and lunch, followed by free admission into the museum and courtyard.
For more details and to make a reservation, call: 505-724-3509
In addition to our full menu we will also be offering a Mother’s Day Contemporary Indigenous Experience Featured Entrée $30
- Pante Oven-Finished Green Chile Crusted Prime Rib with Red Chile Natural Jus,
- Featuring Pueblo-Raised Native American Beef
- Creamed Bitter Root & Horseradish Root
- Sweet Grass Scented Roasted Heirloom Fingerling Potatoes
- Three Sisters of the Spring Season:
- Preserved Sweet Corn
- Spring Patty Pan Squash
- Bean Sprouts
- Triple Berry & Piñon Crisp