Pyet DeSpain's New Cookbook Celebrates Indigenous Fusion with Bold Flavors

Pyet DeSpain, winner of Next Level Chef, has released a new cookbook called Rooted in Fire. The collection blends her Mexican and Indigenous American heritage into what she describes as 'Indigenous fusion' cooking. Her recipes aim to bring often-overlooked Native American flavours to home kitchens.

The book takes a 'land-first' approach, encouraging readers to think about where their food comes from. DeSpain also highlights dishes that tell deeper stories, like fry bread—a modern symbol of Native resilience—alongside family favourites such as bison and sweet corn soup.

DeSpain's cookbook features recipes that reflect her mixed background. One standout is her fry bread, a dish tied to Native American gatherings and powwows. The recipe serves four and takes just 20 minutes to prepare, not including resting time. She suggests it as a Thanksgiving alternative to traditional bread or as a simple snack on its own.

Another recommended dish is her maple and sage roasted sweet potatoes, perfect for holiday meals. For heartier flavours, she includes a bison and sweet corn soup, using dried sweet corn for richer taste. While the book explores Indigenous traditions, it does not focus on specific Osage Nation influences in Oklahoma.

The recipes go beyond food, offering a way to connect with Native American culture. DeSpain hopes readers will see these dishes as more than meals—they're part of a history often missing from mainstream American cooking.

Rooted in Fire brings together Mexican and Indigenous flavours in accessible recipes. DeSpain's fry bread, roasted sweet potatoes, and bison soup provide practical ways to try Native-inspired cooking. The book also serves as a reminder of the resilience and creativity behind these long-standing traditions.