Food by Manko!

Chef Ray Naranjo is a leading force in the revitalization of Indigenous foodways, blending ancestral knowledge with contemporary culinary innovation. With deep roots in the Ancient Puebloans of the Southwest and the Three Fire Tribes of the Great Lakes, Ray brings a rich cultural lineage to every dish he creates. As the co-owner of Manko—a Native American Fusion Food Truck and Catering company based in Greater New Mexico, whose name means “come and eat” in the Tewa language—he fuses traditional Indigenous ingredients with modern techniques to create a refined, meaningful dining experience that honors both heritage and flavor. 

With more than 25 years of experience in the culinary industry, Ray has held executive roles in some of the Southwest’s most exclusive hotel and casino resorts. He is celebrated for his expertise in New Mexican cuisine, especially his deep understanding and creative use of the region’s iconic chiles. His dedication to sustainable, culturally rooted practices earned him the title of Local Hero by Edible New Mexico in 2022, recognizing his contributions to the state’s food systems and Indigenous communities.

In 2025, Ray was honored as Local Hero in the Food Truck category, a recognition voted on by readers who value and support local food culture. That same year, he was also named Top Chef New Mexico by the New Mexico Entertainment Magazine Awards, a formal gala spotlighting the state’s most talented contributors in food, arts, and entertainment. These distinctions underscore Ray’s influence as both a chef and cultural steward, celebrating his commitment to excellence, innovation, and community.

Ray’s work has been widely recognized beyond the kitchen. He was prominently featured in the documentary Eating History, a 60-minute exploration of New Mexico’s vibrant culinary identity. The film highlights the intertwined influences of Native American, Spanish, and Mexican traditions, showcasing Ray’s role in preserving Indigenous foodways and elevating them through his culinary artistry.

Among his most impactful initiatives is the Pante Project, developed during his tenure at the Indian Pueblo Cultural Center’s Pueblo Harvest Restaurant. Created during the COVID-19 pandemic, the project featured monthly meals built around Indigenous ingredients such as nixtamalized blue corn, salmon, and sunflower seeds—each crafted as a culinary “prayer” connecting diners to the spirit and stories of Native food traditions.

Beyond his food truck and projects, Ray is a passionate advocate for the recognition of Indigenous contributions to global cuisine. He has collaborated with other acclaimed Native chefs at high-profile events like the SWAIA-Santa Fe Indian Market and has participated in cultural health projects such as the Pueblo Food Experience, which explored the benefits of a precontact Indigenous diet.

At Manko Food Truck and Catering, Ray continues to push the boundaries of Indigenous cuisine—bringing bold, creative dishes to community gatherings, festivals, and private events across New Mexico. Signature offerings like chicken-fried rabbit with blue corn waffles showcase his ability to reimagine comfort food through the lens of Native tradition and culinary excellence. Whether served street-side or at a catered celebration, every plate tells a story—of resilience, memory, and a thriving future for Indigenous food culture.

ARTICLE:  “The Native American-owned food trucks taking New Mexico by storm”

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