Industry News | July 27, 2017

Denver Fast Casual Tocabe Adds Braised Rabbit for Summer

Denver’s own Tocabe, the nation’s largest American Indian restaurant chain, introduces an exciting limited-offering special beginning this August at both brick-and-mortar locations: Braised Rabbit.

The rabbit will be prepared weekly, every Friday, and sold at both locations until it is gone.

Prepped with Tocabe’s signature dry rub with spices including elderberry, sumac and house-ground dried sweet corn, the rabbit is then braised for three hours in a mixture of house-made corn stock, New Mexican red chiles, and fresh sage leaves.

Tocabe recommends enjoying the shredded Braised Rabbit on one of their Indigenous Grain Bowls (either Red Lake Nations Wild Rice or a mix of Organic Red Quinoa and Wheat Berries) with delicate toppings like their seasonal Sweet Corn Salsa or Zucchini and Squash Salsa.

“Our Braised Rabbit has a really mild and delicate flavor,” says owner Ben Jacobs. “We prepared it recently during the Food Sovereignty Summit at Forequarter in Madison, Wisconsin, as well as with Slowfood Turtle Island at the recent Slowfood Nations festival in downtown Denver. Matt and I thought it’d be a great, light addition to our summer menu.”

The Braised Rabbit special will be available Fridays and Saturdays in August, at both the North Denver and Greenwood Village locations. It will be prepared in limited quantities, so Tocabe recommends coming early on Friday to make sure it’s available.

With the addition of their Food Truck in spring of 2016, Tocabe has become the nation’s largest American Indian restaurant chain and is currently in the final stages of lease negotiations for their third brick-and-mortar store.

Tocabe is proud to source responsibly and promote eating ethically—this continues the traditions of Native foodways by supporting and sustaining community through food. In 2017, they upped their game significantly by increasing the number of indigenous ingredients they source from Native farms.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.