Even though economics makes it unlikely that I will ever eat food catered by Red Mesa Cuisine, I love, love, love what they are doing. According to their web site, the two chefs, Lois Ellen Frank and Walter Whitewater, both of Native American descent, strive "to bring Native American Cuisine into the contemporary Southwest kitchens and to help sustain traditional foods, traditional agricultural food practices, as well as keep alive culinary techniques from a variety of Native communities." In other words, "Chefs Frank & Whitewater cook contemporary American Indian foods using ancient techniques and ingredients all with a modern twist." Whenever possible, they buy their ingredients from tribes in their area.
I found out about this when our local paper ran an article about Lois Ellen Frank, one that included some recipes. I think my birthday wish list is going to include her book, Foods of the Southwest Indian Nations.