Once featured on Diners, Drive-Ins and Dives, Denver’s only Native American–owned and -operated restaurant has opened a permanent location at Denver International Airport. Tocabe: An American Indian Eatery brings authentic Indigenous cuisine to one of the world’s busiest travel hubs, offering travelers a chance to taste regional recipes rooted in Native tradition.
© Rachel Greiman
Located in Concourse A near Gate A38, Tocabe serves a menu inspired by ancestral recipes and prepared with locally and Native-sourced ingredients. The restaurant was co-founded by Osage Nation member Ben Jacobs and entrepreneur Matt Chandra. It remains one of the few American Indian–owned restaurant concepts operating nationally and stands out for its commitment to cultural authenticity and regional flavors.
“Denver International Airport is a gateway to the world, and we’re proud to be offering a taste of Native culture and cuisine to visitors from around the globe,” said Jacobs. “This is the food that tells a story. It’s a story of the Indigenous communities across the country and food from the Rocky Mountain region. When you visit Tocabe, you’re tasting something truly original and deeply rooted in culture and community.”
© Tocabe
The menu highlights dishes such as bison ribs, green chili stew, fresh salads and fry bread tacos. Each plate is designed to convey the history and tastes of Indigenous communities, emphasizing seasonality, regional ingredients and traditional preparation methods.
Beyond its airport restaurant, Tocabe operates an Indigenous marketplace that connects customers nationwide with Native-sourced ingredients and ready-made Harvest Meals. The brand’s broader efforts aim to support Indigenous producers, preserve culinary traditions and introduce a wider audience to the diversity of American Indian cuisine.