I like to say that I grew up everywhere west of the Sandia Mountains, where I was lucky to learn about the plants, animals, and people of different microclimates across the Mojave and Sonoran Deserts. Whenever my family moved to a new town in Utah, Texas, Arizona, or New Mexico, I learned to adapt; I listened closely to the landscape.
Fortunately, I’ve always enjoyed meeting new people, and that skill helped me fit in whenever I needed to enroll at a new school, make new friends, and learn the culture of a new neighborhood. Later, it continued to help me build long-lasting friendships with members of Native American communities across the continent, many of whom have graciously mentored me and shared their ancestors’ culinary wisdom.
At Mitsitam Café, my menus celebrate regional distinctions with thoughtful dishes designed to showcase the rich lakes of the Great Plains, succulent produce of the arid Southwest, lush woodlands of the Northeast, unique botany of the humid South, and teeming bounty of the Pacific Northwest.] I have worked to make sure dishes are accessible and the recipes easy to follow.
The culture and history behind a dish has always been exciting for me to learn about. In fact, that curiosity is what led me to study cultural anthropology and art history at the University of New Mexico. I hadn’t planned on becoming a chef, but as my studies progressed, I found myself drawn to research projects about cultural and regional differences expressed through food.
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