Our photos look fairly similar, but our meals were actually of different construction. Raz's dish (the blue one) was a "plate" consisting of a "Fancy" salad. This was a pre-set combination of chili-beans, shredded bison, cheese, more greens, hominy, and one other salsa that I didn't catch, all drizzled with a smoky chipotle sauce and sour cream. The "Plate" came with options other than salad for the base, including fry bread, bannock (a grilled flatbread) or chips. 

My dish (the white one) was a "Ponsu bowl" that started with red quinoa and wheatberries, on which we piled pintos, shredded bison, cheese, greens, hominy, and salsa that called itself "hot tomato." The last step was a drizzle of sour cream. The other base for the Ponsu is wild rice, and as much as I adored the quinoa and wheatberry, I'm now curious to go back to the Denver area to try it too.

I was struck by the similarity in construction of the Poke bowls at various Asian-fusion restaurants, but pleased by the traditional American aspects of the ingredient list. It was a novel presentation, but every flavor, texture, and spice was part of my childhood. It's good to see traditional local fare holding its own in what has to be a demanding and option-saturated market. Politics and ideologies aside, though, the food at Tocabe is just plain wonderful, especially the Wojapi Cup and Fry Bread we had for dessert that didn't manage to make it onto the camera roll. If you haven't tried this place yet, you should, as it will give you an entirely new understanding of Traditional American cuisine (and your taste buds will thank you for it).