Café Ohlone: Restoring Indigenous Presence in Metropolitan Area

On any given day, Cafe Ohlone's menu could include rose hip tea, native green salad, soft-boiled quail eggs, acorn flour brownies, and smoked venison, seasoned with bay laurel and salt from the San Francisco Bay shoreline; most ingredients are gathered and sourced locally by the chefs themselves. Louis Trevino and Vincent Medina are bringing back the original native cuisine of the region with Mak–‘amham and their new cafe. Representing their culture with slow, seasonal food and ancestral recipes makes it inarguable that Indigenous Ohlone presence remains in one of the most culturally diverse and urban areas of the world.