The COVID-19 pandemic has affected businesses everywhere, including ours at Pueblo Harvest and the Indian Pueblo Cultural Center. Due to statewide restrictions designed to help mitigate the spread of the virus, the difficult decision was made to temporarily close our restaurant.

We want to thank our employees and our many guests who joined us for patio service or curbside pickup. We’re still baking your favorite treats like oven bread, Pueblo pies, and Pueblo cookies, which are available next door at Four Winds. Stay tuned to our Facebook and Instagram accounts for updates, photos, recipes, and more. We look forward to serving you again in the coming months.

Fans and friends of the Indian Pueblo Cultural Center can continue to support our Mission of preserving and perpetuating Pueblo culture and providing economic opportunities by doing the following:

  • Following Pueblo Harvest on Facebook and Instagram
  • Following IPCC on Facebook, Instagram, or Twitter
  • Engaging with our Virtual Culture Guide found at
  • Supporting Native American artisans by shopping online at
  • Following Indian Pueblo Store on Facebook and Instagram
  • Donating to the Pueblo Relief Fund via
  • Supporting current IPCC digital programming and future in-person programming by donating to the IPCC general fund. DONATE HERE
  • Shopping at the Four Winds ultimate convenience store (located on 12th Street just north of I-40)
  • Enjoying delicious food from our Avanyu Plaza tenant restaurants: Sixty-Six Acres, Laguna Burger, and Domino’s
Dining at Pueblo Harvest

Dine at Pueblo Harvest, the Indian Pueblo Cultural Center’s premiere restaurant, to experience cuisine rooted in culture and presented with pride. Pueblo Harvest features Native Sourced, Pueblo Inspired cuisine, blending legacy with modern culinary artistry. Learn more at the Pueblo Harvest website.

Chef Ray at Pueblo Harvest
Chef Ray at Pueblo Harvest

“My goal for Pueblo Harvest is to give an experience that mirrors the present-day food culture, but is also inclusive of the ingredients from the Ancestral Puebloans and the ingredients that would have been available via trade routes from tribes from the south. I will attempt to blend the past and the present to tell a story that will lead us to the future of Native American food cultures.”
— Ray Naranjo (Santa Clara, Odawa), Executive Chef, Pueblo Harvest

In order to help prevent the spread of the COVID-19 virus, we expect all of our employees and guests to do the following:

To further protect our guests, our employees, our families, and our communities, the Indian Pueblo Cultural Center staff is taking these additional precautions:

  • Following all of the required Covid Safe Practices.

  • Completing a health screening survey before every shift.

  • Disinfecting high-touch areas frequently.

  • Placing sanitizer in high-traffic areas and shared spaces.

  • Modifying common areas to allow for social distancing.