Forget fry bread. The Tohono O’odham tribe near Tucson is taking back its traditional cuisine with the help of a community farm that grows amaranth, tepary beans, cholla buds, corn, and other indigenous plants. Even better, Loews Ventana Canyon Resort has developed a 90-minute cooking class that not only introduces students to the unusual (and highly nutritious) crops but shows them how to use the ingredients in a Western-influenced dish, such as prickly pear sorbet in cactus-seed cones ($50; loewshotels.com/ventanacanyon).

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