A gift book for food lovers, showcasing ninety authentic recipes from the Americas' indigenous populations in conjuction with the Smithsonian Institution.

The Mitsitam Cafe cookbook : recipes from the Smithsonian National Museum of the American Indian

Richard Hetzler; Kevin Gover; Nicolasa I Sandoval; Renee Comet

Hetzler, Richard

Richard Hertzler

Fulcrum ; Turnaround [distributor

Chicago Review Press - Fulcrum

Fulcrum Publishing

United States, United States of America

Washington, D.C., Golden, Colo, ©2010

1st Edition, First Edition, FR, 2010

Golden, Colo, Colorado, 2010

Golden, Colo., London, 2011

"National Museum of the American Indian, Smithsonian Institution, Washington, D.C."
Includes bibliographical references (p. 175-176) and index.

"National Museum of the American Indian, Smithsonian Institution, Washington, D.C."
Includes bibliographical references and index.

Appetizers
Guacamole
Arepas with salsa
Peruvian potato causa
Pupusas
Ceviche
Grilled herring with stewed tomatoes
Green papaya and sea bass with amarillo vinaigrette
Soups
Butternut squash soup
Squash blossom soup
Peanut soup
Tortilla soup
Quahog chowder
Smoked pork and quinoa soup
Salads
Three sisters salad
Celery root salad
Fiddlehead fern salad
Green mango salad
Fennel salad with fig vinaigrette
Cabbage salad with spiced peanuts and pineapple seaweed and wild mushroom salad
Peruvian potato salad
Roasted sunchoke salad with ginger vinaigrette
Root vegetables with mustard seed vinaigrette
Black bean and roasted corn salad
Wild rice salad
Quinoa salad
Hominy salad with saffron vinaigrette
Smoked trout and watercress salad
Smoked duck salad
Main courses
Corn and tomato stew
Buffalo chili
Lobster rolls
Smoked trout and dandelion green sandwiches
Juniper-cured salmon sandwiches
Ash-roasted chicken breast sandwiches
Carne asada sandwiches with chimichurri sauce
Pulled buffalo sandwiches with chayote slaw
Tacos
Chicken mole verde tacos
Pork pibil tacos
Pulled pork tacos
Beef machaca tacos
Beef adobo tacos
Fry bread tacos
Baked black bean and spinach burritos
Refried bean and corn enchiladas
Potato and pinto bean enchiladas
Chicken tamales with spicy peanut sauce
Salmon cakes
Cedar-planked fire-roasted salmon
Roasted maple-brined turkey breast with crabapple and cranberry relish
Herb-roasted duck legs with raspberry glaze
Roasted venison
Buffalo flank steak
Side dishes
Oyster pudding
Corn on the cob with toasted hazelnuts
Succotash
Hazelnut and honey-roasted acorn squash
Sautéed greens with bacon
Yuca with garlic and butter
Potato and horseradish puree
Honey-roasted rutabagas
Green chile rice
Maple and molasses baked beans
Frijoles negros
Refried beans
Sauces and salsas
Salsa fresca
Salsa quemada
Pico de gallo
Roasted jalapeño and tomato salsa
Tomatillo salsa
Black bean and ancho chile salsa
Mole verde
Red chile sauce
Breads
Corn bread
Blue corn bread
Fry bread
Red onion and herb fry bread
Desserts
Indian pudding
Chestnut pudding
Bread pudding with candied walnuts and raisins
Cranberry crumble
Maple popcorn balls
Corn and chocolate tamales
Bannock bread with berries
Pumpkin cookies
Drinks
Cranberry spritzer
Sugarcane and mint agua fresca
Hibiscus agua fresca
Quinoa agua fresca
Basic recipes and techniques
Court bouillon
Vegetable stock
Black beans
Cranberry beans
Pinto beans
Toasting nuts and seeds
Roasting chiles and peppers
Simple syrup
Recipes by Native American culture area
Ingredients and sources
Online suppliers.

<p>Since the 2004 opening of the National Museum of the American Indian in Washington, DC, the museum's Mitsitam Cafe (<i>mitsitam</i> means let's eat in the Piscataway and Delaware languages) has become a destination in its own right. Featured on Rachael Ray's television show and praised by reviewers nationwide, the Mitsitam Cafecontinues to receive accolades from both critics and visitors.</p><p>Drawing upon tribal culinary traditions from five regions-Northern Woodlands, Great Plains, North Pacific Coast, Mesoamerica, and South America-the cafe's offerings feature staples that were once unknown in the rest of the world in dishes such as:</p><ul><li>Squash Blossom Soup</li><li>Cedar-Planked, Fire-Roasted Salmon</li><li>Pulled Buffalo Sandwich with Chayote Slaw</li><li>Corn and Tomato Stew</li><li>Cranberry Crumble</li></ul><p>Replete with beautiful photographs of the finished dishes as well as objects and archival photographs from the museum's vast collections, <i>The Mitsitam Cafe Cookbook</i> showcases the Americas' truly indigenous foods in ninety easy-to-follow, home-tested recipes.</p><p>A 1995 graduate of the Baltimore International Culinary College, author <b>Richard Hetzler</b> worked at several fine-dining restaurants in the Washington, DC, and Baltimore area before joining the food-service firm Restaurant Associates at the Smithsonian. Hetzler was on the team that researched and developed the groundbreaking concept for the Mitsitam Cafe: serving indigenous foods that are the staples of five Native culture areas in North and South America. As the executive chef of the cafe, he continues to create and refine seasonal menus that showcase the Americas' native bounty.</p>

Since the 2004 opening of the National Museum of the American Indian in Washington, D.C., the museum’s Mitsitam Cafe (mitsitam means "let’s eat" in the Piscataway and Delaware languages) enhances the museum experience by providing visitors the opportunity to enjoy indigenous cuisines of the Americas.
Drawing upon tribal culinary traditions from five regions—Northern Woodlands, Great Plains, North Pacific Coast, Mesoamerica, and South America—the cafe’s offerings feature staples that were once unknown in the rest of the world.
The book contains 90 easy-to-follow, home-tested recipes. The foods -- appetizers, soups, salads, main courses, tacos, side dishes, sauces and salsas, breads, desserts and drinks -- range from more basic and traditional (Fry Bread) to more fanciful (Green Papaya and Sea Bass with Amarillo Vinaigrette).
While Chef Hetzler doesn't contribute any other text, each recipe is preceded with notes (by the book's project editor Sally Barrows) that are quite entertaining and instructive -- even poignant. Replete with beautiful photographs of the finished dishes as well as approximately 800,000 objects and archival photographs from the Smithsonian's National Museum of the American Indian, representing over 10,000 years of history from more than 1,000 indigenous cultures of the Americas.
"The Mitsitam Cafe Cookbook" won "Best in the World" Cookbook for the "Best Local Cuisine" category of 2010 from Gourmand at the Paris Cookbook Fair. Further, the Cafe is the Winner of the 2012 "Best Casual Dining Restaurant" by RAMW, Zagat Rated and Featured in Gluten Free Dining.

The Mitsitam Cafe Cookbook , published in association with the Smithsonian Institutions National Museum of the American Indian, showcases the Americas indigenous foods in 90 easy-to-follow, home-tested recipes. Author and Mitsitam Cafe chef Richard Hetzler spent years researching Native American dishes and food practices for this stunning cookbook. Includes full-color images of the dishes and of objects from the museums collection.

A gift book for food lovers, showcasing 90 authentic recipes from the Americas' indigenous populations in conjunction with the Smithsonian Institution and the Mitsitam Cafe's executive chef, Richard Hetzler

2022-05-25