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