The Mitsitam Café Cookbook: Recipes from the Smithsonian National Museum of the American Indian

Outstanding book on Native American recipes. I have been to the Museum Cafe in DC and food is so authentic and delicious! The recipes are very well documented and and beautiful pictures are throughout the book.

I recently visited the National Museum of the American Indian (NMAI) in Washington, DC, and ate at the Mitsitam Cafe. I enjoyed the cafe and the museum very much. In browsing the gift shop and wanting to take something home to remember my visit, I came across this book. Sadly, it would not fit in my suitcase to take home - which is why I immediately ordered it off Amazon! This book came very quickly from Amazon, and for a good price. The book has LOTS of recipes for all different kinds of food. It's written in a way that city-dwelling Americans can find the ingredients and put together the recipes without too much difficulty. It also has great pictures and stories about the dishes, the food, and the people. I really enjoyed flipping through this book and sharing it with my husband, and I can't wait to start making the recipes!

I’ve long been a fan of the Mitsitam Cafe and the National Museum of the American Indian. This cookbook has many recipes that are new to me — and makes for a perfect souvenir of my visits to the museum and the cafe. I’m looking forward to trying out several of the recipes.

This is a phenomenal collection of recipes across North, Central, and South America, but it does include several recipes with wheat and dairy. If you are looking a collection of recipes from across Latin America with the focus around mostly indigenous ingredients but some European ingredients as well, buy this book. It is still a wonderful collection of recipes. If you are looking for more primordial indigenous recipes, buy The Sioux Chef’s Indigenous Kitchen, The Pueblo Food Experience Cookbook, and Decolonize Your Diet.

I have gotten into foraging, and wanted to try some indigenous reciepies to go along with that. Turns out there isn't a lot of overlap. Thats okay though, because the reciepies in here are really good. One thing to be aware of though, is that a lot of the recipes call for ingredients that you won't find in your average safeway or Kroger. Find your nearest mexican/central/south American supermarket, and/or asian supermarket for these ingredients or look up alternatives, I haven't had issues just using basic replacements where needed.

There were two reasons I bought this book. 1-The Buffalo Chili and 2-The fry bread recipes. I ate both at the Native American Museum in Washington two years ago, and I it was the most amazing chili I ever ate in my life. The book was used, but in excellent condition. It's a cookbook, so the odd food stain may be found on a page or two, but it was signed by the chef. Lots of amazing photos, interesting stories and background of the recipes and the nations they are inspired by really make this more than a cookbook. Clear instructions and guides to find regional ingredients. Plan on making these dishes more than once, and share with friends! Even better, visit the museum and eat every chance you get at the Mitsitam Cafe!

This book isn't especially focused on "authenticity", and you'll find lots of seasonings and ingredients that have their origin outside the Americas, assembled according to modern New American culinary sensibilities. You won't learn anything eye-opening about indigenous ingredients or cooking methods. You will have a book full of salad recipes and variations on familiar Mexican dishes. Nearly every recipe leans on a typical palette of modern ingredients, usually adjusted to feature an indigenous ingredient more prominently. I bought this book at the same time I bought The Sioux Chef. That book certainly asks more of the cook, but is ultimately more historically and culturally grounded, and more interesting.

I've made quite a few recipes from this cookbook. I find the recipes very easy to follow and most of the "weird" ingredients I can either find on-line or use something else as a substitute. I can fit these recipes into everyday eating, and not just on special occasions. I often make the honey acorn squash on a weekly basis, and have been cooking other types of squashes more often. I also love the soups and incorporate ideas from this book to use in other recipes. I recall all of the recipes have photos, so you always know what your food is ideally supposed to look like. I really like that, since many cookbooks only have photos of a few dishes.

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excellent book on native american foods and recipes.