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LAND ACKNOWLEDGEMENT
We at Rocko's acknowledge that we are on the unceded ancestral homeland of the Tohono O'odham who are the original inhabitants of the alleged Tucson Area.
As the indigenous stewards of this land and in accordance with their traditions, the Tohono O'odham have never ceded, lost, nor forgotten their responsibilities as the caretakers of this place, as well as for all peoples who reside in their traditional territory.
As Guests, we recognize that we benefit from living and working on their traditional homeland. We wish to pay our respects by acknowledging the Ancestors, Elders and Relatives of the O'odham Community and by affirming their sovereign rights as First Peoples.
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ROCKO'S
NAVAJO CUISINE

About
MEET THE CHEF
Rocky (Diné/ Navajo) was brought to New Mexico by a bird, where he was raised on the Rez butchering sheep. He learned frybread from his Gramma Little, whose sheep he tended.
Culinary training at the Cordon Bleu helped Rocky become the chef he is today. After a brief stint at sea near the San Francisco Bay, Rocky came to Tucson with a ship full of Hatch green chiles, mutton, and beans.
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He came to feed you.
GALLERY

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