Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas. Contemporary native peoples retain a varied culture of traditional foods, along w
Wild rice is a native traditional food of Minnesota, Wisconsin, Michigan, and some areas of North Dakota.
Corn was a vital source of food for Indigenous communities across the Northern Hemisphere. Sophisticated farming techniques were used to cultivate the crop throughout the American continent.
Cornbread
Succotash
The cuisine of the Southwestern United States is food styled after the cooking of the Oasisamerican Native Americans, Hispanos of New Mexico, caballero, cowboys, hillbillies, and Mexican Americans.
A pot of chili con carne, a spicy stew made with ground beef, chilies, beans, and tomatoes, popular in Tex-Mex cuisine
A Sonoran hot dog, a popular Mexican-style hot dog from Sonora, Mexico, typically topped with pinto beans, tomatoes, onions, and various sauces, wrapped in bacon and served in a soft bun.
Tri-tip steak cooked on the grill, served alongside a saucepan of baked beans and slices of toasted bread, a classic combination in American barbecue cuisine.
Fry sauce, a popular condiment in the United States, especially Utah, typically made by mixing mayonnaise and ketchup, served here with French fries.