If you talk with Diné chef Josh Nez for any amount of time, he’ll mention his daughters. They’re the reason he cooks. He’ll also throw in some Navajo language translations for “corn,” “salt” or “grandma.” Nez is a cook at the Pueblo Harvest Café in Albuquerque who got his start as a dishwasher. In this episode, we talk about mutton, the first thing he ever cooked and the best way to prepare prairie dogs.
Also: Utah Diné Bikéyah 4th annual Bears Ears Summer Gathering, July 20-22
All photos by Andi Murphy
Josh Nez and his plate (Andi Murphy photo).
Josh shows off some Navajo ingredients (Andi Murphy photo).
Lamb on the stove (Andi Murphy photo).
(Andi Murphy photo)
Plating (Andi Murphy photo).
Finished dish (Andi Murphy photo).
Steaks for the family on Tuesday night (Andi Murphy photo).
Nez’ daughters get a nice plate, too (Andi Murphy photo).
This is the first episode I listened to and Josh Nez seems like the nicest, most earnest guy. I loved the cooking sounds in the background and wish I could sample his food.
A side note: I drove through NW New Mexico this week (Raton to Fort Worth) and didn’t see a single indigenous restaurant. I ended up regrettably eating at junk at truck stops and convenience stores for every meal.
I love the show and though I’m not indigenous, as a chef, I’m very happy to see native foods getting attention. Maybe in the future you’ll do an episode on vegan versions of indigenous foods.
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Hello! Thank you for listening! Yes, unfortunately, there aren’t many Native restaurants to eat at. But I find if you drive close to a Native community, you’ll see small food stands and food trucks. More information on the economics of food here: http://www.nativeamericacalling.com/friday-september-14-2018-cooking-up-economic-opportunity/
Also, much of Indigenous food is vegan (no dairy, no pork, no beef, no chicken). Check out episode 34 with Kristina Stanley.
Happy road trip!
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