Birthdays, holidays, weddings, anniversaries, gatherings—all special occasions often involve the sharing of food with family, friends, and even strangers. For many cultures and regions around the world, these celebratory meals are tied to specialty foods that have become part of shared family traditions. The importance of local legends and Indigenous recipes cannot be overstated. As we examine and explore the regional and Indigenous food traditions of our past, it is also important to highlight the chefs, bakers, and cooks who keep these beloved dishes alive and continue to put a modern spin on our beloved local and cultural heritage.

When we think of local food traditions, several iconic dishes likely come to mind. In the United States, the South is renowned for its unique flavors, particularly those of the Southern-style BBQ. In the Midwest, it’s all about succulent deep-dish pizzas and chili-covered hot dogs. Perhaps on the West Coast, it’s ceviche, tacos, and burritos. No matter what you’re looking for, chances are you’ll find a specialty food from a region or city that locals love to eat—and a story behind it.

But while the recipes vary from city to city and culture to culture, it’s worth noting that the majority of our regionally-inspired specialties have been around since before the arrival of European immigrants. The Native American tribes throughout North America connected to the land were the original source of many of the dishes we now regularly enjoy, like huckleberry pie and hominy. These foods are deeply rooted in Indigenous culinary traditions. Thus, ensuring they remain part of our dining experiences is vitally important for the cultural integrity of this land.

Fortunately, local food legends of all ages are committed to preserving the recipes of their respective communities and literally writing them into the history books. Many chefs have stepped up to honor these traditions, creating culinary experiences that celebrate the origins of these specialties and their story-tellers. For instance, there’s the James Beard Award-winning chef Sean Sherman, a Oglala Lakota member, who has devoted his career to reclaiming traditional Indigenous foods. These are the kinds of individuals who keep regional and Indigenous food traditions alive and continue to put a modern spin on their shared cultural heritage.

When we celebrate special occasions, let’s be mindful of the unique history behind the meals we’re preparing. From Louisiana gumbo to flaky Australian Spanakopita, let’s honor the local legends who have maintained their beautiful cultural heritage for generations. These specialty foods are often the result of hundreds of years of shared stories and experiences, and should be respected as such.