No surprise, salmon and bannock (an unleavened fry bread initially introduced to Canada by Scottish settlers) figure prominently on the menu at Salmon n' Bannock Bistro, a popular 30-seat eatery in Vancouver, B.C. Try the "feel the beet" power salad with Ojibway wildr ice, organic greens, and optional house smoked sockeye salmon or the bison pot roast. Craving bannock? Have it as a flatbread or taco—or order it plain with fragrant berry jam. "All First Nations people ate what was available in their region," says owner and cofounder Inez Cook, a member of the Nuxalk Nation. For the Coast Salish peoples of the Pacific Northwest, that meant salmon, shellfish, deer, elk, and foraged roots, bulbs, and berries. "Indigenous cuisine has always been the original farm-to-table or ocean-to-table," Cook says. "It's food from the land."
Every weekday, Mark McConnell of the Blackfeet Nation and his partner Cecilia Rikard park their bright turquoise food truck, Off the Rez, in front of different Seattle businesses so that the Emerald City can share the beloved dishes McConnell enjoyed at family gatherings and powwows. "Once we started noticing how little Native food was available, we wanted to be the ones to fill the void," says Rikard. Many of the dishes are served on fry bread, from the hearty chili tacos to the bacon-and-cheese–loaded Powwow burger. And if you're craving dessert? Try the sweet fry bread topped with Nutella or seasonal jam. Track the truck on Facebook or stop by the Off the Rez Cafe in the Burke Museum on the University of Washington campus in Seattle.