"Located inside the Indian Pueblo Cultural Center in Albuquerque, New Mexico, the iconic Indian Pueblo Kitchen offers guests an unforgettable Indigenous dining experience that showcases our creative, Native American culinary artistry and celebrated Pueblo hospitality. Indian Pueblo Kitchen is owned and operated by New Mexico’s 19 Pueblos and proudly features the flavors of our Native communities in homemade stews, fresh breads, bakery items and savory sauces. Our creations are inspired by historical Pueblo traditions and recipes and utilize ingredients such as red and green chile, blue corn, and our harvest of fresh local produce and spices. At IPK, each dish is prepared with care by a team of Pueblo heritage. Our staff’s culinary talents, passion, and traditions are part of the rich cultural experience that guests from around the world enjoy when they visit the IPCC," reads the website.



I started with a Pueblo Stew with fry bread. I opted for the Red Chile Beef Bone Posole, which was very beef forward.



For my main entree, I went with Monte Cristo - Pueblo oven bread battered and deep fried with Swiss and cheddar cheese, roasted turkey, and ham. Plated on red chile infused raspberry preserves and triple berries. Lovely.



Pueblo potato salad was a bit different than a typical potato salad, but I didn't hate it.



Mostly, I just felt really lucky to be able to enjoy this cuisine. This isn't something that is mainstream in my region, so it was exciting to be able to experience a bit of this culture through food.



Grade: A