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I eat yucca root, which I guess is similar to agave, but otherwise I do not have recipes for any of these food products😕

As a child, I was fascinated with "Indian bread", and I finally had some when I first visited Santa Fe when I was fourteen.

Anyone have any recipes for Native American food?

Lars, that is so interesting! Thank you for posting. I don't know that I've ever had anything that could be considered "native American" but I hope you get some recipes to try. I am going to try making the Fry Bread that Annie just posted.

I hope that this link is helpful: https://americanindian.si.edu/visit/washington/mitsitam-cafe

The bread that I had in Santa Fe was made from corn and was red in color and was paper thin. I guess it was made from some sort of colored corn.

I'm much more familiar with Native food in Mexico than here, especially since the tribes in Texas where I lived were very nomadic, and their diet was based largely on meat - deer, I think, although there were very few deer, except in certain areas.

It sounds like a lovely visit.

Here are some more pictures from our trip.

Lars, what a beautiful place for a picnic!

Cindy, that looks like an interesting café - it is also on this list. I think I would like the food there, especially the seafood. I know that abalone was eaten a lot in California by the native peoples, but I find it a bit tough.

There is also an interesting restaurant in Berkeley, Café Ohlone, which I would like to visit, once the pandemic is over. There used to be one in San Francisco that I went to, but I don't remember the name.

More on Ohlone.

Note: the chef at Ohlone prefers to be called "California Indian" rather than Native American. I've noticed that the tribes in southern California also call themselves by their tribal name + "Indian."

I have made maple syrup and maple sugar. Boil and boil and boil early spring sap until you have syrup. A cup of syrup starts as about 40 cups of sap. Maple sugar has even more water removed and needs to be watched carefully to keep it from turning into a hard mess. It is good to boil syrup outside or in a sugarhouse to keep the steam and heat out of your home. Special evaporating pans and reverse osmosis systems are used by those who make syrup commercially today.

I was looking for cookbooks with Indian recipes (curry, dal, etc.) through my local library's website. One listing that showed up in an Indian cooking search was for Native American Indian recipes. It is The Sioux Chef's Indigenous Kitchen by Sean Sherman. I have it at home now. Sean's recipes use no European staples such as wheat flour, dairy, sugar, and domestic meat. He uses ingredients that were available in North America prior to the arrival of European settlers. The recipes feature wild game such as bison, rabbit, venison and native fish. They also use native plants such as beans, assorted herbs, blueberries, wild turnip, plums, purslane, wild rice, etc., etc.

The author is promoting indigenous restaurant food and catering. Here's some more info: https://sioux-chef.com/

Lars - I've eaten there twice and enjoyed it both times. The first time the food seemed more "authentic" than the second time. It's been years though and of course it's closed now. It's a very, very beautiful museum.

North American native foods... tons of fun. Some more information for folks...

Buffalo Bird Woman's Garden is out of the Hidatsa tribe

Science Direct has this nice paper on NA history, culture, and influence on modern diets.

First Nations has three cookbooks online, covers many different tribes.

Powwows has a little stack of recipes too.

Thanks, beesneeds. That is a lot of good information.

You are welcome Lars. Some of my fave foods for growing are NA- beans, squashes, tomatoes, peppers, potatoes :) I tend to be a bit of a heritage grower with those, cept the potatoes. I don't grow much corn because I don't get to eat it due to critters, lol. But I use that a lot too.

I am fond of a lot of Northern NA food.. I'm also rather fond of Central and South American NA foods too. A particular love of peppers from Peru, I'm finally adding them to my grow list next year. A must have for cau-cau stew among many things.

Canada has a lot of good NA going on too, like this: Traditional Canada

Fun Canadian NA chef David Wolfman: David Wolfman recipes

And most of the islands scattered around the Americas have their own native cuisines and styles. Like Hawaii is different than Cuba, which is different from Jamaica and so on.

The thin flat bread you had in Santa Fe was probably piki bread and cooked on a hot flat stone. Usually made with blue corn, but could be made with red.
I regularly eat wild rice given to me by my friend who was raised on the res in Minnesota. Her relatives harvest, winnow and roast it.
In the south west around Santa Fe there is a fair amount of what they call "terretorial cooking"...not Tex Mex but similar. The best tamale I ever had was out of a cooler on the Santo Domingo pueblo, sold by an Indian lady. There was no filling as such, the meat was mixed with very coarsly ground corn....and hot? Hoo boy!!

^I think it was piki bread that I had in Santa Fe, but it was definitely red instead of blue. I noticed that the Hopi make it with blue corn, but perhaps the Taos people make it with red corn. Anyway, it was not yellow or white but was instead a dark red. It was almost as thin as paper - nothing like a tortilla.

I would like to go back to Santa Fe, but I'm sure it has changed a lot since I was last there in 1972. Oaxaca City in Mexico in 2002 reminded me of Santa Fe, and it was drastically different from when I visited Oaxaca in 1978.

Lars, I'm part Cherokee and my late husband was 1/4 Cherokee and 1/4 Sioux. I have quite a few Native recipes, but I'd have to dig them out. My favorites are fry bread and grape dumplings although the dumplings are good in blackberry juice as well. I've made big pots of buffalo chili at my campsite a couple of times at a Pow Wow or Council meeting in years past and they never last long. The grape dumplings were oringinally made from wild grape juice, but I've had them made from Concord grape juice and will gladly eat them either way. I also like Sumac lemonade and one young man even used the Sumac to make shaved ice treats at a Pow Wow I participated in. It was gome in no time at all.

Madonna