Javelina Indigenous Dining is a restaurant and gathering space in Portland, Oregon, founded by Alexa and Nick Numkena-Anderson. It started as a series of pop-ups in late 2023 and has since grown into a brick-and-mortar rooted in First Foods and community.
The idea came at a turning point. Alexa had just had her daughter and, after more than a decade working in kitchens, felt ready to try something of her own. She also noticed something missing. Portland is known for its food scene, but Indigenous food was not part of it in the same way. Javelina was a way to help change that and bring First Foods into the conversation.
Chef Alexa Numkena-Anderson’s cooking draws on her Hopi, Yakama, Cree and Skokomish heritage. That shows up in the ingredients, the approach and the overall feel of the menu.
The name Javelina came from a small, unexpected moment. Alexa and Nick wanted something that felt approachable and still connected to who they are. One day, she looked at her dog and thought about the javelina found in the Southwest. The name stuck.
What you’ll find on the menu
Javelina offers a rotating seasonal menu rooted in First Foods, or foods that originate on Turtle Island. The kitchen works with ingredients that feel both familiar and new, depending on what is in season and available.
You might see:
- Bison, elk, duck, rabbit and rattlesnake
- Tribally caught fish
- Ingredients sourced from Indigenous-owned farms, businesses and wholesalers
- House-made syrups like maple squash and totomoxtle
- Corn tea and drinks featuring North American spirits
- A tea menu featuring Tribal Tea Co. teas sourced through SweetGrass Trading Company
A place to feel seen
Opening a physical space was about connection. For Alexa, it was a way to reach other Native people in the area.
After moving to Portland from Eastern Washington, finding that sense of community was not always easy, especially while working in restaurants. Javelina became a way to create it.
“I always say having a brick and mortar was a way for me to send out a bat-signal to other Natives in the area,” Alexa said.
The goal is simple. When people walk in, they feel like they belong. They recognize something in the food, the space or the experience that feels like home. Supporting Indigenous businesses is part of how Javelina operates day to day. The team works with more than 20 Native-owned businesses to source ingredients and products across the restaurant.
That same approach led them to SweetGrass Trading Company. Choosing Native-owned partners helps keep that support within the community while building something meaningful in Portland