Serving post and pre-colonial Indigenous foods.
Each country has its cultural food origins. Native American food is ours.
Buffalo Jump NYC
Re-Claim and Re-Indigenize Foodways
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Chef / Co-Owner
Leo Cordier is a Sicangu Lakota dad, native cook, coding enthusiast, and co-owner of Buffalo Jump NYC.
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Business Manager / Co-Owner
Brooke Rodriguez is a Borikua Taino Mother living in Munsee Lunape Territory, the Founder of Grinding Stone Collective an Co-owner of Buffalo Jump NYC.
More about the
Sicangu Lakota:
The Rosebud Indian Reservation (RIR) is an Indian reservation in South Dakota, United States. It is the home of the federally recognized Sicangu Oyate (the Upper Brulé Sioux Nation) – also known as Sicangu Lakota, and the Rosebud Sioux Tribe (RST), a branch of the Lakota people. The Lakota name Sicangu Oyate translates into English as "Burnt Thigh Nation"; the French term "Brulé Sioux" is also used.
The Rosebud Indian Reservation was established in 1889 after the United States' partition of the Great Sioux Reservation. Created in 1868 by the Treaty of Fort Laramie, the Great Sioux Reservation originally covered all of West River, South Dakota (the area west of the Missouri River), as well as part of northern Nebraska and eastern Montana.
Since then, the reservation has been reduced considerably in size, as has happened with the other Sioux reservations. Today it includes only Todd County, South Dakota, and certain communities and lands in the four adjacent counties.
About Us →
Buffalo Jump NYC is what happens when a Lakota from Rosebud Sioux Reservation visits NYC and meets up with Borikua Taino New Yorker. They decide to re-indigenize the NYC Food Scene. Everything is made fresh and ready to take on the go at your convenience. Come celebrate Native American Food Culture and full-bellies with us!
