Indigenous cuisine is a type of cuisine that is based on the preparation of cooking recipes with products obtained from native species of a specific area.

Indigenous cuisine is prepared using indigenous ingredients of vegetable or animal origin in traditional recipes of the typical cuisine of a place.

Contemporary indigenous cuisine uses indigenous products to create new dishes.

Chefs and restaurateurs using indigenous foods are aided by farmers who are reviving traditional varieties and breeds.

David Cook has asked how "indigenous cooking" can be defined, arguing that it can mean anything from techniques to ingredients, and that the ingredients can be further argued as using only pre-colonial ingredients vs. using post-colonial and invasive-species ingredients, concluding that "it all depends on your concept of [indigenous] identity."

In Australia, there are chefs both "sticking to the old recipes (and) innovating new ones" using traditional ingredients.

In Canada, multiple restaurants owned by First Nations restaurateurs offer menus based on traditional ingredients such as beans, corn, and squash. According to restaurateur, Shawn Adler, one of the challenges is public awareness. "People understand what Thai food is, what Italian food is, what Chinese food is, what Ethiopian food is," he said. "But people don’t really understand what indigenous cuisine is."

The concept was also used in the Caribbean.