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A traditional pre-Columbian soup or stew from Mexico, which once had ritual significance. It is made from hominy, with meat, and can be seasoned and garnished with shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes.

Also known as the naseberry, this sweet and grainy fruit was traditionally consumed by the indigenous peoples in Central America. It's also used in modern Central American cuisine in desserts and drinks.

A simple cornmeal cake that was traditionally cooked on the blade of a hoe over an open flame. It’s associated with Southern United States cuisine and has its roots in Native American food traditions.

A thin, crisp, and wafer-like bread made from blue corn meal dough. It is a traditional food of the Hopi people of Arizona.

A traditional flour made from ground maize mixed with spices, sugar, and other ingredients. It is consumed throughout Central America and Mexico, often as a drink mixed with water or milk or as a type of gruel.

A type of bread made with acorn flour. Acorns were a traditional food source for many Native American tribes and were ground to make flour.

A fermented beverage of indigenous peoples from the Andes, which can be made from corn, cassava or other plants. It has played an important role in communal rituals.

A traditional food that is not only a staple in the diets of many Native American tribes, especially in the Great Lakes region, but also has spiritual significance in their cultures.

A traditional Mesoamerican dish made of masa or dough, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate.

A savory mineral tasting syrup made from the sap of birch trees. It is used traditionally by some Native American tribes for cooking and medicinal purposes and has a stronger flavor than maple syrup.

A traditional Inuit and Chukchi meal of frozen whale skin and blubber. Muktuk is usually eaten raw, though it can also be cooked or pickled.

A traditional sweetener made by boiling the sap of sugar maple trees. It has been a part of Native American foodways for centuries, predating European colonization.

A sweet, onion-like bulb which was an important food staple for Native Americans in the Northwest. Traditionally baked or pit-cooked, it’s rich in inulin.

Wild berries that are traditionally gathered by Native American tribes in the Pacific Northwest and used in a variety of foods, including pies, preserves, and traditional medicines.

A large species of deer from which indigenous peoples in some Arctic and Subarctic regions derived many traditional meals. The caribou has been hunted for its meat, hide, antlers, and bones.

A traditional Native American porridge made from blue cornmeal. Also known as 'Sakwavikaviki', it is commonly served with milk or honey.

Tender cactus paddles, often from the prickly pear cactus, that are diced and used in various dishes. It’s a traditional Mexican food that has been adopted into Southwestern Native American cuisine.

A flat dough bread, fried or deep-fried in oil, shortening, or lard, made with simple ingredients. It’s associated with Native American cuisine, particularly Navajo.

A type of bread that is made with maize or cornmeal. It’s a common dish in Native American, Southern United States, and Caribbean cuisine.

A variety of flat quick bread or any large, round article baked or cooked from grain. It's a staple food in Canadian Aboriginal diets (First Nations, Inuit, and Métis).

A traditional hot Mexican beverage made from ground maize. It is often flavored with cinnamon, chocolate, or fruit and has pre-Hispanic origins.

A culinary dish consisting of sweet corn with lima beans or other shell beans. It is particularly associated with the cuisine of the Southern United States and of the Indigenous peoples of the Northeastern Woodlands.

Both a vital food source and a significant part of cultural practices, particularly for the Indigenous peoples of the Pacific Northwest, salmon is traditionally caught, prepared, and preserved in a variety of ways.

A concentrated mixture of fat and protein used as a nutritious food historically by Native Americans and later by Arctic explorers. It consists of lean, dried meat that's crushed and mixed with melted fat.

The fruit of the saguaro cactus is traditionally harvested by the Seri and Tohono O'odham people of the Sonoran Desert. It's used to make jellies, syrups, and wine.

Known also as Thelesperma, it is an herbal beverage made from a native North American plant. The Hopi people use it for its medicinal properties and during traditional ceremonies.

Also known as 'wild rice,' it’s a species of grass that produces edible seeds resembling rice. It holds great cultural and spiritual significance to the Anishinaabeg and other Native American peoples.

The furled fronds of a young fern that are harvested for use as a vegetable. Native Americans have harvested and enjoyed fiddleheads for centuries.

A distilled spirit made from the plant Dasylirion wheeleri, also known as Desert Spoon. It is traditionally made by indigenous peoples of the Chihuahuan Desert region.