Hopi Blue Corn Tamales
These simple blue corn dumplings, known as someviki, are traditionally wrapped in corn husks and steamed or boiled. They celebrate the rich, nutty flavor of one of the Southwest's most treasured grains.
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Hopi Blue Corn Tamales
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Three Sisters Stew
For centuries, Indigenous peoples throughout much of North America planted corn, beans, and squash together in a remarkable agricultural partnership known as the "Three Sisters." Together, these three crops also created a hearty, nutritious meal that sustained generations.
Prickly Pear Syrup
Inspired by the traditional prickly pear harvests of the Tohono O’odham, this syrup is a sweet, vibrant, ruby-colored staple made from the magenta "tunas" (fruit) of the prickly pear cactus. For generations, Indigenous peoples have transformed its sweet, jewel-like flesh into refreshing drinks, syrups, and preserves that capture the essence of the Sonoran Desert
Momma’s Country-Style Pinto Beans
With little more than beans, water, onion, and a smoky ham hock, cooks created a hearty dish that could feed a family for days.
Featured Articles
Beyond the Desert Bloom: Indigenous Foods of the American Southwest
Today, many Americans driving through the deserts of the Southwest wonder how anyone could possibly survive there. Yet for thousands of years, Indigenous peoples looked upon that same desert and saw abundance.
The Sandwiches America Forgot: Hard Times, Lunch Counters, and the Art of Making Do
Today, many of the sandwiches in this story have nearly vanished from the American table. Younger generations have never heard of some of them, while others survive only as memories shared by grandparents. Yet each tells a story about the people who ate them and the times in which they lived.
Montreal Melon: The Giant Fruit That Once Ruled Eastern Markets
Montreal Melon, or Montreal Nutmeg Melon as it is sometimes called, is a remarkable fruit, once one of the great agricultural treasures of Canada. During the late nineteenth and early twentieth centuries, wealthy diners in New York, Boston, Philadelphia, and Montreal eagerly awaited its short summer season. Hotels and fine restaurants advertised it by name, and upscale fruit merchants displayed the giant melons like jewels in their shop windows.
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This cornbread recipe has been passed down by my mom's family for three generations. This is real…
Cutting Watermelon #Short
A Short tutorial demonstrating how to cut watermelon
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Meet the Chef
Hi, I’m Monte Melugin, executive chef, food writer, consultant, artist, and creator of GrubAmericana, a website designed exclusively around American born foods–their history, legends, and availability. We’ll also provide some related recipes you can easily make in your own kitchen.