page_title: Indigenous cuisine of the Americas
section_title: Native American cuisine of Mesoamerica
hierarchical_section_title: Indigenous cuisine of the Americas / Native American cuisine of Mesoamerica
caption_attribution_description: two pupusas on a plate served with a side of coleslaw-like salad
context_page_description: Native American cuisine 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 Native American social gatherings. 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 Native 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 Native American crops have generally included corn, beans, squash, pumpkins, sunflowers, wild rice, sweet potatoes, tomatoes, peppers, peanuts, avocados, papayas, potatoes and cacao.
  Native American food and cuisine is recognized by its use of indigenous domesticated and wild food ingredients.
context_section_description: The pre-conquest cuisine of the Native Americans of Mesoamerica made a major contribution to shaping modern-day Mexican cuisine, Salvadoran cuisine, Honduran cuisine, Guatemalan cuisine. The cultures involved included the Aztec, Maya, Olmec, Pipil and many more (see the List of pre-Columbian civilizations).
caption: Pupusas
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