[3] Chefs and restaurateurs using indigenous foods are aided by farmers who are reviving traditional varieties and breeds.
[6] In Canada, multiple restaurants owned by First Nations restaurateurs offer menus based on traditional ingredients such as beans, corn, and squash.
[7] The concept as such began to take shape and gain popularity in Chile at the beginning of the 2010s, when a restaurant dedicated to this style of cuisine in Santiago de Chile appeared in the ranking of the World's 50 Best Restaurants in 2014.
The flavor is new and exciting for our generation, and brings back a flood of good memories for the older people.
Sean Sherman, a member of the Oglala Lakota and indigenous food activist,[11] said, "It's not a trend.