| Native American cooking includes practices in the | | | | Mole Mezcal Tortillas Champurrado, a chocolate |
| culinary arts of the native peoples of the all the | | | | drink Pozole Pulque Tlacoyos Native American |
| Americas. Modern day native peoples retain a rich | | | | cooking of South America Humitas, similar to |
| body of traditional foods, some of which have | | | | modern-day Tamales, a thick mixture of corn, |
| become iconic of present-day Native American | | | | herbs and onion, cooked in a corn-leaf wrapping. |
| social gatherings (for example, frybread). Foods | | | | Fried green tomatoes, a nightshade relative native |
| like cornbread are known to have been adopted | | | | to Peru Saraiaka or Chicha, a corn liquor Ch'arki, a |
| into the cooking of the United States from Native | | | | type of dried meat Crops and ingredients Maize, |
| American groups. In other cases, documents | | | | beans and squash were known as the three |
| from the early periods of contact with European, | | | | sisters for their symbiotic relationship when grown |
| African, and Asian peoples allow the recovery of | | | | together by the North American and Central |
| food practices which passed out of popularity in | | | | American natives. Crops Beans - Throughout the |
| the historic period (for example, Black Drink). | | | | Americas. Squash - Throughout the Americas. |
| Native American cooking of the United States | | | | Sweet potato Potato - South American Tomato |
| The native cooking of the Native Americans of | | | | Coca Kiwacha Maca South and Central America. |
| the United States: American Indians of the | | | | chile peppers bell peppers quinoa South America, |
| Eastern Woodlands planted what was known as | | | | Central America, and Eastern North America. |
| the "Three Sisters": corn, beans, and squash. In | | | | amaranth tobacco cassava Primarily South |
| addition, a number of other domesticated crops | | | | America. Hunted or livestock Horse: The only |
| were popular during some time periods in the | | | | animal on the list introduced by Europeans, the |
| Eastern Woodlands, including a local version of | | | | horse was still very important to Native American |
| quinoa, a variety of amaranth, sumpweed/marsh | | | | cultures throughout the Americas (although |
| elder, maygrass, sunflower, and little barley. Some | | | | famously on the North American Plains) in the |
| known dishes Succotash, a trio of lima beans, | | | | historic era. Squirrel: Many groups had no cultural |
| tomatoes and corn Corn bread Fry bread is a dish | | | | stigma against the consumption of small mammals |
| made from ingredients distributed to Native | | | | such as squirrels. Guinea pig: Domesticated in the |
| Americans living on reservations. Pemmican | | | | Andes. Bison: A centrally important wild food and |
| Buffalo stew, from the Cherokee Nation also | | | | modern livestock animal. Llama: Domesticated in |
| called Tanka-me-a-lo Acorn mush, from the | | | | the Andes. Guanaco: Hunted in Southamerica by |
| Miwok people Bird brain stew, from the Cree tribe | | | | hunter-gatherer societies, for ex. in Patagonia until |
| Native American cooking of Central America | | | | the 19th century. Turkey: Domesticated at least |
| Central America made a major contribution to | | | | once in Mexico. |
| shaping modern-day Mexican cooking. Tamales | | | | |