Mar 18, 2025 - Food and Drink

Javelina's Alexa Numkena-Anderson shares her last meal

Meira Gebel

Photo illustration of a place setting shaped like a skull and crossbones containing a photo of Alexa Numkena-Anderson. — Photo illustration: Axios Visuals. Photo: Courtesy of Javelina.

Javelina, the much-celebrated Indigenous pop-up, recently announced it found a permanent location on NE 42nd Avenue at the former Yonder space to serve its fry bread tacos, Hopi corn tamales and tribal-caught salmon.

The latest: Chef and owner Alexa Numkena-Anderson told Axios that the new spot will allow them to serve more people and host fellow Indigenous chefs this summer for a series of collabs.

The restaurant also just launched its tasting menu concept, Inɨ́sha, and it has been sold out since.

We wanted to know: If Numkena-Anderson had one last meal, what would it be?

🍹 Beverage: To start things off, she'd order a Ramos gin fizz from Palomar, a tropical-inspired cocktail blended with heavy cream, orange flower water and lime juice.

🍞 Appetizer: The brioche bread from Jory at Newberg's Allison Inn.

🥩 Entree: At Thai-style restaurant Phuket Cafe, she'd get the rib-eye steakhouse dinner. "Any set they put up is great," she said.

🍰 Dessert: Nothing better than a slice to finish things off — and for Numkena-Anderson, the burnt Basque cheesecake from Street Disco takes the cake.

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Javelina's Alexa Numkena-Anderson shares her last meal

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