Indigenous Recipe Tackles Diabetes With a Return to Desert Foods
Source: Yes Magazine
On a stretch of desert near the U.S.-Mexico border, the only eatery on the Tohono O’odham Indian Reservation opened last spring to a full house.
The Desert Rain Café brightened a space in a small shopping complex, drawing dozens of curious customers who filled patio tables by noon. Its menu, local by design, featured ingredients from the café’s own farm: desert squash enchiladas, mesquite-flour muffins, hummus made from tepary beans. The café recently extended its hours to take advantage of its booming business.
