Indigenous foods are native to each region and vary depending on location. For example, the indigenous cuisine of the Americas relying on buffalo, elk, and Arctic protein sources like caribou and Arctic char are vastly different from the ingredients used in Maori or Aboriginal cuisine or that of Asia or Europe. All types of indigenous foods from around the world are, however, whole foods that come directly from the ground or an animal. Some of the most important Indigenous American crops have generally included Indian corn, beans, squash, pumpkins, and wild rice, whereas popular Native American dishes include fry bread, blue corn mush, and dishes involving the three sisters, namely corn, beans, and squash.