Want to taste indigenous American food? This pop-up is for you

The restaurant Han Oak in Portland, Oregon will be the place that will held Flavors of Resilience; An Indigenous Foods Celebration Pop-up on the 3rd of October.

A group of indigenous chefs will offer a diverse palate of the flavors of indigenous resilience in a 7 course meal, which honors the traditional trade routes and life sustaining wild and cultivated foods of many different indigenous communities of North America.

In addition to the culinary treasures featured, each course will be paired with ethnobotanical storytelling of the unique regional Indigenous foods and stories and songs from the Warm Springs Tribe of Oregon. 

Tickets for the dinner are available online and cost $100.

Chefs Bios


Chef M. Karlos Baca
founded the Taste of Native Cuisine, an Indigenous Chefs collective in 2011, and in connection with the Southern Ute Cultural Center & Museum, as a means to reintroduce and revitalize Indigenous Foodways through education, foraging, and indigenous menu tastings. His work has been featured on Zagat Foodways: 10 Meals That Define America publications such as this feature in  Indian Country Today Media Network.  His work spans teaching about Indigenous Food Sovereignty and traditional foraging and agricultural techniques to youth across Indian Country to working on land issues affecting tribes in the Four Corners region.  

Brian Yazzie (aka Yazzie The Cook) is a Navajo Chef from Dennehotso, AZ on the Navajo Nation.  Chef Yazzie has a degree in Associate in Applied Science (AAS) in Culinary Arts from Saint Paul College.  He caters private events and provides cooking demonstrations utilizing healthy Indigenous foods free of colonial ingredients. As the Chef de Cuisine at The Sioux Chef, he enjoys collaborating with other cooks and chefs on Indigenous food projects. Chef Yazzie aspires to explore old and new delectable Indigenous cuisine creations and to educate all populations on the health benefits and possibilities of an Indigenous diet.

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