top of page
North America
Ancestral Foods
Mexican Cuisine:
- Fish / Seafood
- Beef, Poultry, Pork, Goat, Sheep
- Beans, Avocado, Guava, Chiles, Papaya, Tomato, Cacao
United States Cuisine:
- Fish / Seafood
- Bison, Elk, Buffalo, Deer, Ducks, Turkey, Mutton, Pork
- Berries, Pumpkin, Squash, Corn
Alaskan Cuisine:
- Seafood / Fish (Mainly Salmon)
- Moose, Whales, Seals, Caribou, Blubber, Geese, Ducks, Bear, Ptarmigan
- Berries
Canadian Cuisine:
- Seafood / Fish (Whale / Seal / Walrus)
- Buffalo, Caribou, Blubber, Polar Bear
- Wild rice, Fish Oil, Berries, Seeds, beans, Corn
Caribbean Cuisine: (Cuba, Bahamas, Dominican Republic, Jamaica, Puerto Rico)
- Fish / Seafood
- Small Animals, Birds, Rodents, Snakes, Turtles
- Papayas, Guavas, Ducks, Cassava, Corn, Squash, beans, Peppers
Rice, Cattle, Goats, Pigs, and Chickens became a normal part of their cuisine by the Spanish Colonist.
- Fish / Seafood
- Deer, Armadillo, Rabbits, Birds, and other small animals.
- Maize, Beans, Squash, Sweet Potatoes, Tomatoes, Papaya, Pitaya, etc.
- Pork, Chicken, and Beef was introduced early on to this area by the Spanish.
Yucatan Peninsula Cuisine: (Guatemala, Belize, Costa Rica, Honduras, Nicaragua, Panama, El Salvador)
Resources
bottom of page