Chilis & Chocolate: Indigenous Foodways and Desert Food Resilience

Join AZ(LAND) and Desert Botanical Garden for a celebration of the foods, cultures, and agricultural innovations that have sustained communities throughout the Southwest.

Participants will explore Indigenous and Mexica food knowledge through our Three Sisters educational zine, learning about the cultural and ecological importance of corn, beans, and squash. Activities and demonstrations will introduce climate-resilient desert foods, including mesquite and prickly pear, alongside traditional food preparation tools such as the metate and mano.

Together, we will examine how ancestral knowledge, local food harvesting, and community-based food systems can strengthen food sovereignty and climate resilience in the Sonoran Desert.

Tuesday, November 10 | 10 AM–2 PM | Desert Botanical Garden