The San Luis Obispo International Film Festival is just around the corner and Edible Magazine is a proud sponsor of one of the showcased films Decolonizing Dinner, about a journey of two Native chefs who dive into the origin of indigenous cuisine across the Americas. We couldn’t be more honored to partner on such a special film that explores Native communities and the preservation of history and identity, while countering the erasure of Indigenous cultures, all through food. We invite you to watch this, and as many films as you can with us! The SLO Film Fest runs April 25th – 30th.

Decolonizing Dinner marks Alejandro Miranda Cruz’s second film to premiere at the San Luis Obispo International Film Festival. Alejandro is the Co-founder of Bravebird, a Native and female-owned production company based in the Great Lakes. His Native ancestors of Huichol and Taíno continue to direct his passion for authentic storytelling. Since 2015 he has pioneered a methodology of filmmaking called “Cinema Dignité” to depict dignity among Native and diverse narratives. 

To celebrate the film, we present you with a recipe to enjoy courtesy of Elena Terry, the Executive Chef and Founder of Wild Bearies, a nonprofit community outreach catering organization that services participants overcoming alcohol and other drug abuse issues or emotional traumas, and to develop mentorship programs that help build stronger communities within the Indigenous Food Sovereignty movement. 

As a seed to table chef, Elena develops relationships with tribal and local community organic growers and producers while maintaining partnerships with numerous tribal farms. She started as a traditional and ceremonial cook, is a butcher and wild game specialist and prefers open fire/outdoor cooking.

This delicious black bean tostada dish is reminiscent of the tostada featured in Decolonizing Dinner. 

Black Bean Tostada

Recipe by Chef Elena Terry 

Serves 8 

INGREDIENTS
8 corn tortillas

6 oz cooked beans (we like cooking ours from dry tepary beans) 

1 clove garlic, minced

½ sweet vidalia onion, sliced

2 quart vegetable oil

Salt and pepper to taste

For the slaw: 

1 head purple cabbage, sliced very thinly

1 head napa cabbage, sliced thinly

1 cup chopped dried cranberries

 ¼ cup apple cider vinegar

1 tablespoon maple syrup

 ½ cup sunflower oil

1 teaspoon salt

¼ teaspoon pepper

PREPARATION
Step 1 

On medium heat in a saute pan, sweat onion and garlic. Add cooked tepary beans and heat until warm.

Step 2 

Deep fry corn tortillas until crisp. Drain on paper towel and sprinkle with salt while still hot. 

Step 3 

Puree bean mixture until thoroughly combined. Add salt and pepper to bean mixture (to taste).

Step 4 

In bowl, combine cabbage and cranberry. Add salt and pepper. 

Step 5 

In blender, combine apple cider vinegar, maple syrup and orange juice. On low, drizzle in oil until desired consistency. Add dressing to slaw and let sit for at least one hour. Place bean spread on tortilla, top with slaw. 

TIPS: The dried tepary beans take a significant amount of time to cook. I like to make 1 pound of beans with 1 teaspoon epazote seasoning and 1 tablespoon oil in a pressure cooker for 40 minutes. Let cool on its own.