Indian Pueblo Kitchen

Formerly known as Pueblo Harvest, the Indian Pueblo Kitchen is centered around Indigenous cuisine education and exploration and carries on our tradition of creative, Native American culinary artistry and Pueblo hospitality. Under the inspired leadership of Executive Chef Ray Naranjo (Santa Clara Pueblo, Odawa), the Indian Pueblo Kitchen offers guests an unforgettable Indigenous dining experience inside the Indian Pueblo Cultural Center, featuring culinary events and education, a bakery, teaching kitchen, and the renowned meal pick-up event, the Pante Project. Visit to see a menu, events, and more.

Open Tues-Sun 8a-2p. Please see our new website for more details at . Our teaching kitchen and other cultural culinary events will be coming soon.

Chef De Prtie Benjamin Shendo and Executive Chef Ray Naranjo


Join us for a special series of dining events featuring our Native American culinary artistry, artist demonstrations and celebrated Pueblo hospitality.

Chef Ray Naranjo

“My goal for the restaurant 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 Pueblo, Odawa), Executive Chef

Executive Chef Ray Naranjo is of Native American roots from the Ancestral Pueblos of the Southwest and the Three Fires tribes of the Great Lakes. He believes in the preservation of the foodways and ancestral knowledge of his people, and strives to continue on this path. With the use of modern and ancestral cooking techniques, he attempts to push the limits of what is known, unknown, and forgotten about the Indigenous food culture of North America. Chef Ray has a culinary degree and more than 25 years of service in the modern kitchen industry. He has experience in exclusive hotel and casino resorts in the Southwest, with various titles ranging from Executive Chef to Food & Beverage Director. Chef Ray has also been presented with several awards in Modern New Mexican Cuisine, with a focus on chile of New Mexico.

“One of the most memorable moments for guests seeking a deeper connection to Pueblo people and culture is a one-of-a-kind dining experience at the Cultural Center’s restaurant,” said Dr. Beverlee J. McClure, Vice President of Community and Cultural Engagement. “The Indian Pueblo Kitchen will carry on that tradition of creative, Native American culinary artistry and Pueblo hospitality and will now provide exciting opportunities for students to learn Indigenous cooking techniques and restaurant operations and management in an engaging, collaborative environment—preparing them for a future in the hospitality industry.”

In addition, The Indian Pueblo Kitchen will provide entrepreneurs, food truck operators and Native American food artisans with access to a commercial greenhouse and commercial kitchen. It will also offer culinary tourism opportunities such as cooking classes, wine pairing dinners, Feast Day experiences and farm-to-fork dining.

Indian Pueblo Cultural Center is New Mexico Covid-Safe Certified