For sixteen years, Ben Jacobs has been on a mission to share the rich culinary traditions of Native American culture with Denver. As a member of the Osage Nation and co-owner of Tocabe: An American Indian Eatery in the Berkeley neighborhood, Jacobs has turned his fast-casual restaurant into a beloved institution that nourishes both body and spirit.
Since opening in 2008, Tocabe has introduced countless Denverites to Indigenous ingredients and recipes that predate European contact. The menu centers on fry bread, Indian tacos, and hearty bowls built on native grains like wild rice and wheatberries. The richly seasoned bison ribs have become legendary among regulars who can't get enough of the soulful, stick-to-your-ribs fare.
But Tocabe is about more than just food—it's about cultural preservation and education. Each meal tells the story of Indigenous foodways, connecting diners to traditions that span thousands of years. Jacobs sees every plate served as an opportunity to share his heritage and challenge misconceptions about Native American cuisine.
The restaurant's success has made it a model for Indigenous-owned food businesses across the country. Jacobs frequently speaks about the importance of food sovereignty and the role restaurants can play in cultural revitalization. His work demonstrates how business success and cultural mission can go hand in hand.
At a time when Denver's food scene is increasingly celebrated for its diversity, Tocabe stands out as a reminder that the most American of cuisines has roots that go back millennia. Ben Jacobs hasn't just built a successful restaurant—he's created a space where Indigenous culture is honored, celebrated, and shared with everyone who walks through the door.