Indigenous Dining and Artisanal Food in Vancouver
Vancouver is located on the traditional, ancestral, and unceded territory of the Sḵwx̱wú7mesh (Squamish), Səl̓ílwətaʔ/Selilwitulh (Tsleil-Waututh), and xʷməθkʷəy̓əm (Musqueam) Nations, whose rich cultures and past and present stories are woven into the fabric of this city.
The Indigenous food scene in Vancouver is thriving, with restaurants and food trucks to experience, as well as gourmet gifts to take home to enjoy. These food experiences also often opportunities for learning more about Indigenous cultures and about the talented individuals who are part of vibrant communities.
Vancouver’s only Indigenous restaurant, Salmon n’ Bannock is situated in the Fairview neighbourhood; as well, their On the Fly location (e.g., BBQ salmon salad sandwiches) can be found at the Vancouver International Airport after security for International Departures. The restaurant was launched in 2010 by Inez Cook and Remi Caudron. Cook, who is a member of the Nuxalk Nation in Bella Coola, assumed full ownership in 2019.
Make sure to try their signature bannock, served with butter and berry jam. You can also try bannock crackers with appetizers like salmon mousse or bison bone marrow. Mains include “Fiss n’ Rice,” which consists of wild sockeye salmon on Ojibway wild rice with a brown butter sauce, served with seasonal vegetables and bannock; a game sausage dinner with vegetables, potatoes, and bannock; and a bannock taco with chili, cheddar, lettuce, and tomatoes.
The Sḵwx̱wú7mesh (Squamish) and Líl̓wat7úl (Lil’wat) Cultural Centre in Whistler features the Thunderbird Café in their admission-free area, next to their Gift Shop. Daily specials like bannock tacos and salmon chowder are Indigenous-inspired and feature local ingredients.
Meanwhile, in the Fort Langley National Historic Site of Canada, you’ll find Tradish’s The Ancestor Café. Chef Sarah Meconse Mierau, member of the Sayisi Dene First Nation, showcases Indigenous cuisine and ingredients while promoting Indigenous sovereignty and community. The menu includes elk and bison bannock tacos, blueberry lavender bannock, and raspberry dandelion tea. You can buy jams and bannock mixes to take home.
Both cafes serve Spirit Bear Coffee, produced by an Indigenous-owned company based in the Lower Mainland.
Tawnshi, which translates to “hello” in Michif, the traditional language of the Métis, is also the name of a modern Indigenous charcuterie company operating in Vancouver. Co-founded by Trevor Jansen (Gitxsan) and Marina LeClair (Red River Métis), the company delivers gourmet charcuterie boxes that feature ingredients sourced from Indigenous communities. Tawnshi is also meant to be a learning experience, with a QR code that comes with each order so that you can learn about its components. These aren’t your typical charcuterie boxes; they feature ingredients like smoked salmon, dulse (sea bacon), bannock, and berries. Ingredients change depending on seasonality and availability, so each box is unique.
Bannock Companies
Mr. Bannock, run by Chef Paul Natrall (Squamish Nation), began in 2017 as a food truck, expanded to catering and events, and has been instrumental in promoting Indigenous culinary culture. Natrall is a director of the Indigenous Culinary of Associated Nations (CAN) and is currently involved in an initiative to offer workshops on Indigenous traditional cooking practices. While his food truck isn’t in regular operation, he still occasionally does events and catering.
Another bannock business to look out for is West Coast Bannock, owned by Richard Mark (Nisga’a-Gitxsan). Known as the Bannock King, Mark makes delicious fried bannock served in all sort of creative ways, including as a taco, burger, and sockeye salmon sandwich. Check their Instagram for upcoming events. In the past, they’ve served bannock at events like Hoobiyee and Turtle Island Festival.
You can also purchase Bangin’ Bannock, owned and operate by Kelsey Coutts (whose father is of the Nak’azdli Nation and whose mother is Irish/Scottish) and Destiny Houshte (whose mother’s side is Nakoda/Assiniboine and whose father’s side is Norwegian/German). Their business emerged from a BC Indigenous 3C Challenge program. You can buy their bannock mixes online or at retailers, such as Stong’s Market, across the city.
Jordan Hocking has developed a loyal following for her creative and fresh-tasting hot sauces. Hocking, a member of the Sweetgrass First Nation, is based in Vancouver, and started Sriracha Revolver because she wanted to a job that would give her work-life balance, and involve her whole family. Inspired by her travel in Thailand, Hocking has created creative and tasty interpretations of sriracha that prioritize fresh ingredients, culture, and community. Selections include Habanero, Chili Garlic, and Cilantro and Lime. They’re available online as well as at a variety of retailers, including Welk’s and Meinhardt Fine Foods.
Authentic Indigenous Seafood is a cooperative of Indigenous fisheries in Canada that is committed to sustainability, traceability, and cultural vitality. They include members such as Tsu-ma-uss Seafoods from Tseshaht and Hupacasath First Nations on Vancouver Island, who share fishing rights and catch/harvest salmon. Their products include maple smoked wild chinook salmon and candied wild chinook salmon nuggets. Authentic Indigenous Seafood products can be purchased at retailers like Meinhardt Fine Foods and Snack City Granville Island.
Located in beautiful Osoyoos, British Columbia, Nk’Mip Cellars was the first Indigenous-owned winery on the continent. Its owners (in partnership with Arterra), the Osoyoos Indian Band with over 500 Band members, proudly operates this award-winning winery at the south of the Osoyoos Reservation. Their wines include a Mer’r’iym (marriage of merlot, cabernet sauvignon, cabernet franc, and malbec), a Merlot 2021, and Dreamcatcher 2022 (a blend of whites). Nk’Mip Cellars' products can found at liquor stores across the city.