Tina Archuleta, chef and owner of Itality in Albuquerque, NM, is leading an Indigenous food revolution by merging Pueblo foodways with plant-based cooking. Born from the frustration of living in a food desert and wanting to bring nourishing plant-based meals to her community, Archuleta's restaurant serves whole, plant-based Pueblo cuisine that draws deeply from ancestral knowledge and the Ital philosophy. Dishes like blue corn-pepita waffles and frybread cheeseburgers made from beans and quinoa honor both land and lineage while promoting health, sustainability, and food sovereignty.

At Itality, not only are responsibly sourced ingredients used, but the restaurant also practices eco-friendly methods such as composting, keeping around 80 pounds of food waste out of landfills each week. Archuleta challenges assumptions about global food history by highlighting Indigenous ingredients and techniques, emphasizing that many of the foods we know today originated in the Americas. As the only fully vegan Indigenous restaurant in the US, Itality stands out not just for its menu, but for its mission to feed, teach, and heal diners while promoting care for the Earth and Indigenous foodways.