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Mitsitam Cafe

Open daily 11 AM–4 PM

The Mitsitam Native Foods Cafe offers a menu of Native-inspired foods. Under the leadership of executive chef Alexandra “Alex” Strong, stations reflect the bounties of the various regions throughout the Western Hemisphere, from the Four Corners to coastlines and woodlands. “Mitsitam” means “Let’s eat!” in the Native language of the Delaware and Piscataway peoples.

Espresso Bar

Open daily 10 AM–5 PM

The museum’s Espresso Bar offers a variety of Native-inspired food options such as posole, chili, Hatch green chile corn muffins, wild rice salad, and sandwiches. Pastries and desserts are also available.

Group sales inquiries: Visit Smithsonian Group Sales and Reservations.

Menu

Campfire Grill

Medianoche pulled pork sandwich

tamarind BBQ sauce, spicy summer slaw

Pat LaFrieda burgers

lettuce, tomato, pickles, onions

Empanadas

beef picadillo, tomato, sofrito, raisins, olives, peppers, onions

Grilled bison sausage

chipotle sauerkraut

Chicken tenders and fries

SIDES

Crinkle-cut fries

red chile and sea salt

Yucca fries

aji amarillo aioli

Mitsitam Chef’s Table

Fry bread taco

warm fry bread smothered in chili, refried beans, lettuce, tomatoes, red onions, jalapeños pickles, sour cream, Jack cheese

Taco salad

choice of chili, romaine, onions, jalapeños, avocado, Jack cheese, cilantro pepita dressing in a fried tortilla bowl

Mitsitam beef chili

Vegetable sancocho chili

Pork pozole

Guacamole with chips

SIDES

Refried beans

DESSERTS

Campfire baked apple fry bread

mesquite honey, powdered sugar, walnuts

Sweet ginger peach fry bread

mesquite honey, powdered sugar, walnuts

Mini fry bread beignets

wildflower honey
campfire baked apples
sweet ginger peaches

The Four Corners

Chicken mole verde tostada

ancho chiles, green peppers, cabbage, avocado, crema

Grilled vegetable enchiladas

hominy, honeynut squash, roasted ancho peppers, tomatillo sauce

SIDES

Succotash

Annatto red rice

Hatch chile cornbread

Woodlands and Coastlines

Potlatch-spiced Idaho steelhead trout

wojapi sauce

Roast Peruvian chicken

cilantro sauce

Catawba sweet potato corn cake with steelhead trout

shaved-fennel cucumber slaw, horseradish aioli

SIDES

Indian corn pudding

currants and prickly pear jam

Catawba sweet potato corn cake

Maple and molasses baked beans

SALADS

Hazelnut honey-roasted butternut squash

baby kale, popped amaranth

Marinated wild mushrooms

Gigante white bean salad

FOOD-ALLERGIC INDIVIDUALS
Be aware that we handle and prepare egg, milk, wheat, shellfish, fish, soy, peanut and tree nut products, sesame products, and other potential allergens in the food production areas of our facility. Please direct questions to the manager.