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