Tocabe Indigenous Marketplace, a Denver-based online grocer, is redefining Indigenous cuisine and its role in today’s food culture.
Co-founded 15 years ago by Osage Nation member Ben Jacobs, Tocabe offers customers the ability to order native ingredients and prepared foods for delivery anywhere in the lower 48 states.
Entrepreneurship is in his blood. In 1989, Jacobs’ parents founded Grayhorse American Indian Eatery in Denver; and in 2008, the family launched Tocabe, a restaurant serving modern Native American dishes such as bison ribs, wild rice bowls and fried bread tacos. Tocabe sources ingredients directly from indigenous producers, supports indigenous agriculture and presents authentic flavors.
“That was my basis. When we launched Tocabe in 2008, we wanted to build on that legacy and create something current and modern that reflected where we are today with native foods,” Jacobs shared. Indigenous news online.
In 2021, Tacabe continued its mission by launching the Indigneous Marketplace, expanding the restaurant’s mission to support indigenous farmers, ranchers and food producers.
“The food system is not one person. It is a web of people,” says Jacobs. “Producers do the hard work of growing the food, and it’s our job to help get it into people’s hands. It’s about building stability and preparing for the future.”
Products available through the market include a wide variety of native ingredients, such as wild rice from Red Lake, cornmeal from Navajo Pride and honey from the Meskwaki Nation.
These ingredients are supplemented with prepared harvest meals such as the Bison Sonoran Bowl, which contains native ingredients such as pumpkin puree and tepary beans.
“The harvest meals are about making native foods accessible,” Jacobs said. “We want to combat the misconception that indigenous foods are difficult to prepare. By creating meals that are ready to eat, we are giving people an easy way to enjoy and connect with these ingredients.”
As Thanksgiving approaches, Tocabe offers an opportunity to rethink the holiday table by incorporating native dishes and traditions. Jacobs encourages families to explore native ingredients and dishes, such as a Three Sisters salad or wild rice-based recipes.
“A lot of the foods that people already serve at Thanksgiving, corn, beans, squash, have their origins in indigenous communities,” Jacobs said. “We hope people use this time to think about that connection and embrace native foods.”
Tocabe’s recent partnership with Winter Park Resort in Colorado adds to their commitment to sharing native food with a broader audience. Beginning in the 2024-2025 winter season, Tocabe will operate branded restaurant outposts on the mountain, offering dishes such as bison, chili and grain bowls.
“It’s more than just selling food,” says Jacobs. “It’s about representation and action. Winter Park creates a platform to celebrate Indigenous heritage and share our story, not only through land acknowledgments, but also through meaningful partnerships.”
Additionally, Tocabe hopes to open a location at Denver International Airport in 2025, expanding its reach.
“This is another step in getting indigenous foods into people’s hands and creating a cyclical economy where the more we grow, the more we can support indigenous producers,” said Jacobs.
Jacobs envisions a future where native foods are as common in American households as spaghetti and meatballs.
“One day I hope people will cook native meals at home and understand their origins. If that happens, we will have really succeeded in rebuilding our food system,” says Jacobs.
In the meantime, Tocabe continues his work to make native ingredients and meals accessible, thoughtful and delicious.
“We just want people to have a wonderful dining experience,” says Jacobs. “When they walk away saying, ‘That was amazing,’ and then get to know the story and the people behind it, that’s the ultimate compliment. It’s not just about feeding people. It’s about telling stories, creating connections and building a stronger future for Indigenous communities.”
About the author: “Kaili Berg (Aleut) is a member of the Alutiiq\/Sugpiaq Nation and a shareholder in Koniag, Inc. She is a staff reporter for Native News Online and Tribal Business News. Berg, based in Wisconsin, previously reported for the Ho newspaper -Chunk Nation, Hocak Worak She originally attended nursing school, but changed her major after finding her passion in communications at Western Technical College in Lacrosse, Wisconsin.
Contact: kberg@indiancountrymedia.com
