Indigenous cuisine of the Americas

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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 with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings (for example, frybread). Foods like cornbread, turkey, cranberry, blueberry, hominy, and mush have been adopted into the cuisine of the broader United States population from Native American cultures.

In other cases, documents from the early periods of Indigenous American contact with European, African, and Asian peoples have allowed the recovery and revitalization of Indigenous food practices that had formerly passed out of popularity.

The most important Indigenous American crops have generally included Indian corn (or maize, from the Taíno name for the plant), beans, squash, pumpkins, sunflowers, wild rice, sweet potatoes, tomatoes, peppers, peanuts, avocados, papayas, potatoes and chocolate.^[1]

Indigenous cuisine of the Americas uses domesticated and wild native ingredients.^[2] As the Americas cover a large range of biomes, and there are more than 574 currently federally recognized Native American tribes in the US alone, Indigenous cuisine can vary significantly by region and culture.^{[3][failed verification][4]} For example, North American Native cuisine differs from Southwestern and Mexican cuisine in its simplicity and directness of flavor.