About Us

Cuisine Rooted in Culture, Presented with Pride

Located inside the Indian Pueblo Cultural Center, Pueblo Harvest is a full-service restaurant known for extraordinary regional and Native-sourced, Pueblo-inspired cuisine that blends honoring legacy and history with exhibiting artistry and modernity.

Pueblo Harvest is owned and operated by the 19 Pueblos of New Mexico, and visitors to the restaurant can experience the tradition of Pueblo hospitality while dining among original works of Native American art, or enjoy patio dining with breathtaking views of the Sandia mountains.

The restaurant also hosts live music every weekend year-round with an all-you-can-eat taco bar and gourmet pizza made fresh in an outdoor horno oven.

Pueblo Harvest is open for breakfast, lunch, happy hour, and dinner Monday through Saturday, and for brunch on Sundays.

Native Sourced. Pueblo Inspired. Our offerings represent Native foodways from times of pre-European-contact through contemporary favorites. We source as many ingredients as possible from the Pueblos of New Mexico and other tribal communities throughout the U.S., with an ever-growing list of Native agricultural partnerships.

 

Chef Brent Moore

ABOUT OUR EXECUTIVE CHEF

Executive Chef Brent Moore was born and raised in Northern California, where he lived most his life before arriving in New Mexico. Chef Moore worked as a carpenter by day and line cook by night for nearly 13 years prior to refining his skills in culinary school. Since then, he’s worked in many restaurants, including the Tenaya Lodge on the edge of Yosemite National Park, the Hyatt Regency Tamaya in Bernalillo, New Mexico, and serving nearly two years as Sous Chef at Pueblo Harvest.

“I want to take what we’ve started at Pueblo Harvest and push it harder. I want to not only use the indigenous ingredients, but also start using more of the indigenous techniques. It’s amazing how proud everybody is of who they are and where they’re from. That to me is what the cultural center is about, and that’s something we can do through the food, too, and get everyone really excited about what’s going on here.”

Read more in our blog here.