Foods and ingredients of the indigenous people

Edible wild and/or cultivated plants and their crops from the North American deserts, such as Honey Mesquite beans, mesquite meal, a devil's claw unicorn, cholla cactus buds, Saguaro cactus seeds, tapestry beans, acorns etc.

Prickly pears

Prickly pears

Prickly pears

Beans one of the Three Sisters

Various corns are one of the Three Sisters

Wild rice

Cranberries

blueberries

Yellow Squash one of the Three Sisters

Amaranth left and wheat right

Aspen - inner bark and sap (both used as sweetener)

acorn is the nut of the oak tree

Agarita berries

Amole stalks

Bear grass stalks

Blackberries

Box elder - inner bark (used as sweetener)

Camassia quamash

Cattails - rootstocks

Sunflower

Maple syrup

Maple sugar

Mesquite

Iva annua (sumpweed or marshelder)

Tamale and squash soup. Lunch from the cafeteria at the National Museum of the American Indian.

Making Frybread

Bannock

Black drink

Baked cornbread

cooking cane syrup

Succotash

Fish

Turkey

Taco

Tamale

Gordita

Pozole

Mezcal

Tortilla

Pulque

Chili pepper

Bell pepper

Avocado

Agave tequilana core for Tequila and Agave syrup

roasted Agave tequilana pieces

Pumpkin

Purple Peruvian Potatos

Quinoa

Humitas

Cassava

typical Peruvian dish (Guinea pigs)

Black chuño

White chuño

Chicha morada

Chicha de jora (clarito)

Arracacha

Cocona

Sweet potatoe

A wild edible plant grown in Hokkaidō and known as pukusa among the Ainu and Gyouja nin'niku, Ainu-negi, Kitopiro or Hitobiro among the Wajin.

Pukusa are collected for consumption.