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