21 Best Native American Foods to Try in 2025
Native American food is the original farm-to-table movement. Long before “organic” and “sustainable” became trendy, indigenous foodways had already perfected regenerative farming, waste-free cooking and local sourcing. Now, a new generation of Native American chefs is reclaiming and revolutionizing these culinary traditions.
From high-end Native American food restaurants to grassroots efforts reviving traditional Native American food, indigenous flavors are finally getting the spotlight they deserve. And what does that mean for your next meal? There’s never been a better time to explore Native American cuisine. We’ve rounded up the best dishes to try so you can experience the bold, history-rich flavors that helped shape North American food.
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21 Native American Foods to Try
1. Succotash
A true classic of traditional Native American foods, succotash is a simple dish with deep indigenous roots. First recorded in the 17th century, it was created by the Narragansett people, with its name coming from “sahquttahhash,” meaning broken corn kernels. Traditionally, it combined fresh or dried corn with beans and was often cooked with meats like bear or venison for extra richness.
As one of the earliest documented Native American recipes, succotash has evolved into a flavorful mix of lima beans, tomatoes and bell peppers. While commonly served as a side, its balance of protein and fiber makes it hearty enough to stand alone as a meal.
2. Blue Corn Mush
Blue corn mush has been a staple in indigenous communities for centuries, originating with the Hopi and later embraced by the Acoma and Diné. Made by simmering blue cornmeal with water and juniper ash, it was traditionally eaten as a nutrient-dense porridge. The addition of juniper ash enhances its calcium content, a key benefit for communities that historically did not consume dairy.
Often enjoyed for breakfast, Native American food like blue corn mush can be served sweet with honey or savory with butter and salt. Its deep flavor and rich history make it a timeless dish.
3. Three Sisters Soup
For centuries, indigenous communities have grown the Three Sisters as a key part of Native American food. This traditional farming method, practiced by the Iroquois and other tribes, brings together corn, beans and squash.
In the kitchen, these ingredients create nourishing meals like Three Sisters soup, roasted squash stuffed with beans and corn and corn cakes paired with mashed beans. As a staple of Native American cooking, this dish reflects a perfect balance of nutrition and sustainable cooking.
4. Cedar Plank Salmon
Cedar plank salmon has been a traditional cooking method in the Pacific Northwest for centuries, first used by the Nez Perce, Yakima and Umatilla tribes. Soaked cedar planks keep the fish tender while adding a rich, smoky flavor.
The slow, even cooking makes this dish incredibly versatile. Serve it with roasted vegetables, flake it into salads or add it to grain bowls. As a signature Native American food, it remains a flavorful and time-honored favorite.
5. Hominy Stew
A staple in indigenous and Mexican cuisine, hominy is made by soaking flint corn in an alkaline solution to remove the tough outer layer. This process, called nixtamalization, enhances its nutrients and creates the soft, chewy texture found in Native American food. Traditionally, hominy stew was cooked with beans, squash and foraged greens like dandelion, with some versions incorporating meat for added richness.
Today, it’s a hearty dish often simmered with peppers, onions and spices for depth. Often served at powwows, cultural events or family tables, this stew is best enjoyed when paired with cornbread for a hearty, satisfying meal.
6. Hopi Piki Bread
One of the most delicate and intricate Native American foods, Hopi piki bread, is a traditional blue corn delicacy that requires both skill and patience to make. The finely ground blue corn is mixed with water and juniper ash, creating a nutrient-rich batter that is spread by hand onto a heated cooking stone. The result is an ultra-thin, almost translucent sheet of bread that is rolled into delicate layers.
Piki bread holds deep cultural significance within the Hopi community. This Native American food is traditionally prepared for ceremonies, weddings and spiritual rituals, reflecting the importance of blue corn in indigenous life.
7. Roasted Turnips
Roasted turnips have a deep history in Native American food. Timpsula, a wild turnip, was a staple for Plains tribes like the Lakota, providing essential nourishment during harsh winters. This root vegetable, milder and denser than garden turnips, was often braided and dried for storage. It also held cultural and spiritual significance, symbolizing resilience and survival.
When roasted, turnips develop a natural sweetness, pairing well with wild rice, slow-cooked meats or winter squash. This Native American food continues to be enjoyed today, honoring traditional foraging and sustainable cooking practices.
8. Bison Meatballs
For centuries, bison sustained indigenous communities, making it central to Native American food. Before colonization, tribes slow-cooked it with wild herbs or dried it into jerky. Today, bison meatballs offer a lean, protein-rich way to enjoy this traditional meat.
These savory meatballs pair well with roasted root vegetables, wild rice or a rich tomato sauce. As a key ingredient in Native American food, bison is naturally lower in fat, giving it a tender texture without excess grease.
9. Chayote With Dried Green Chile
Chayote has deep indigenous roots, dating back to the Aztecs, who called it chayohtli and cultivated it as both food and medicine. This mild, squash-like fruit spread remains a staple in Native American food, often paired with wild herbs and dried chilies to enhance its flavor.
Traditionally, it was slow-cooked with regional ingredients, absorbing bold, earthy notes. Today, chayote with dried green chile is a flavorful way to enjoy Native American food. It’s commonly served as a side dish alongside beans, corn or slow-cooked meats.
10. Wild Rice With Root Vegetables
Wild rice, known as manoomin in Ojibwe, has been a sacred staple for indigenous communities in the Great Lakes region for centuries. Unlike traditional rice, it’s a nutrient-dense seed with a rich, earthy flavor and a slightly chewy texture. Harvesting manoomin is an intricate process, requiring patience and respect for the land.
This hearty dish highlights the depth of Native American food traditions. The nutty, slightly smoky wild rice pairs perfectly with roasted carrots, parsnips or beets, making it a satisfying plant-based meal.
11. Tamales
Tamales have been part of indigenous diets for centuries, with early versions of this Native American food focusing on the natural flavor of corn rather than rich fillings or heavy seasonings. Traditional varieties, like the Choctaw banaha, were wrapped in softened husks and steamed, creating a hearty, satisfying dish.
A key difference between these and the Spanish-style tamales is their simplicity. Many Native American food traditions center on ingredients like beans, wild greens or nuts instead of spiced meats and sauces. This approach preserves the essence of corn while honoring ancestral cooking methods.
12. Wild Rice Pudding
The Ojibwe, Dakota and Menominee tribes, among others, harvested wild rice as a key part of their seasonal traditions. When simmered with maple syrup, the rice develops a rich, nutty aroma with hints of vanilla and floral undertones.
More than just a dessert, wild rice pudding reflects the deep connection indigenous tribes have with their land. This Native American food is traditionally served warm or chilled, often paired with fresh berries, toasted nuts or a drizzle of extra maple syrup.
13. Bannock Bread
Bannock bread is a fried or baked bread with a crisp exterior and soft, fluffy center. Once made with camas bulbs, it later evolved with wheat flour from European traders. The Bannock, Shoshone and other tribes relied on it for hunting trips and gatherings.
A beloved Native American food, bannock bread is served with stews, topped with dried fruit or turned into fry bread. Many indigenous chefs are reclaiming it, celebrating its deep roots in Native American traditions.
14. Cherokee Candy Roaster Squash
Prized for its long shelf life and natural sweetness, the Cherokee Candy Roaster Squash was a key winter food, used in stews, breads and pies. This Native American food originated with the Cherokee Nation in the southern Appalachian Mountains.
Its pumpkin-like flavor deepens over time, making it perfect for baking and roasting. When cooked, its orange flesh caramelizes into a buttery, nutty texture with hints of brown sugar. A tradition in Native American food, this dish pairs well with cinnamon, nutmeg, roasted meats and root vegetables.
15. Pozole
A rich, comforting stew with deep cultural roots, pozole is a cherished Native American food dating back to pre-colonial Mexico. Typically made with corn soaked in lime water, this sacred dish was a staple of pueblo festivals and ceremonies, honoring maize as a life-giving plant.
Pozole develops a bold, smoky depth of flavor as it slow-simmers with chilies, garlic and pork. It’s served with shredded cabbage, radishes, lime and tostadas for a satisfying balance of textures.
16. Sofkee
A hearty porridge drink made from boiled cornmeal, sofkee has been a vital dish for Native American tribes in the southeastern U.S. The Muscogee and Seminole people often fermented it, creating a distinct sour flavor, while other tribes prepared it with rice or coontie flour.
Traditionally, a pot of sofkee simmered over the fire, ready for guests to dip in with a communal wooden spoon. This Native American food remains an important part of Seminole culture today, served sweet or savory with fruit, spices or meat.
17. Whole Roasted Trout
Indigenous tribes across North America prepared whole roasted trout by cooking it over an open fire, often wrapping it in clay or corn husks to preserve moisture. Depending on the region, it was seasoned with herbs like sage or cedar and stuffed with onions, berries or other foraged ingredients.
This Native American food offers a delicate, flaky texture with a rich, natural flavor. It pairs well with roasted vegetables or wild rice, making it a flavorful meal that honors the fishing traditions of many indigenous communities.
18. Grilled Bone-In Bison Steaks
Bison was central to indigenous life, providing food, tools and clothing. Grilling a bone-in bison steak over an open fire reflects traditional cooking methods, preserving the rich, slightly sweet flavor of the meat. Unlike beef, bison is leaner, with a more robust taste and tender texture when cooked properly. Indigenous tribes paired it with roots, berries and wild greens.
Today, it’s enjoyed with roasted vegetables or earthy grains, carrying forward the deep culinary traditions of Native Americans while offering a leaner alternative to conventional steaks.
19. Fried Cornbread
Fried cornbread is a crispy, golden delight and a beloved Native American food. Indigenous tribes across North America made cornmeal bread, cooking them on hot stones or over open flames. While early versions were baked or griddled, frying became common later with the introduction of flour and oil.
Depending on the region, fried cornbread can be thin and crunchy or thick and fluffy. It’s often paired with savory dishes like beans and greens or served with honey for a sweeter treat.
20. Baked Catfish
Indigenous tribes across the Southern and Southwestern United States relied on catfish as a primary protein source, catching them with spears, traps or even bare hands through a method known as noodling. Baked catfish is a flavorful and nutrient-rich dish with deep roots in Native American food traditions.
The fish was often baked or roasted over an open fire, sometimes wrapped in leaves or coated in clay to retain moisture. Seasoned with salt, pepper and cornmeal, baked catfish develops a crispy, golden crust that stays tender inside. It’s commonly served with lemon wedges and paired with rice, potatoes or roasted vegetables.
21. Pemmican
Pemmican was a vital food source for many indigenous tribes, and it was made by mixing dried meat, melted fat and sometimes berries. It lasted for years without spoiling and provided essential energy for long hunts and harsh winters.
Simple to prepare, the meat was dried, ground into a powder and combined with fat to create a dense, nutrient-rich food. Some tribes added berries for extra flavor. It could be eaten as is, cooked into a stew called rubaboo or fried with flour. The name comes from the Cree word pimîhkân, meaning "fat" or "grease."
Learn To Cook the Best Native American Foods
You can bring the flavors of Native American food restaurants right to your own kitchen. Whether you want to master traditional Native American recipes or expand your culinary skills, learning from a professional chef can make all the difference.
Cooking classes near you offer the chance to work with authentic indigenous ingredients and techniques firsthand. If you prefer to learn at your own pace, online cooking classes make it easy to explore Native recipes from anywhere. Either way, you’ll gain the skills to recreate bold, history-rich dishes that celebrate indigenous culinary traditions.
From fire-roasted bison to rich stews simmered with corn, beans and squash, Native American food is a testament to resourceful cooking. Rooted in sustainability and shaped by the land, indigenous cuisine reflects the regions it comes from, whether it’s fresh-caught salmon from the Pacific Northwest or wild rice from the Great Lakes.
More than just meals, these dishes carry stories of survival, resilience and tradition passed down through generations. Now that you know the best Native American food to try, it’s time to experience these flavors for yourself.
For even more ways to explore your favorite foods, check out other experiences happening on Cozymeal.
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