“Ancestral cuisine” is a reflection from the regenerative agriculture to the culinary, to exemplify the integral relationships between nature and culture, based on the food preparation and consumption practices of indigenous and peasant populations. Socio-scientific studies were taken as a reference, and other secondary sources around the Amazon, especially in northern Peru, Colombia, and Brazil, where conventional monoculture food systems coexist with more traditional forms of food production and consumption. Based mainly on the experiences of women cooks, their culinary and the knowledge transmission, we review and discuss the social technologies and the chemical processes involved, as a starting point of food sustainability criteria to contribute to the ontological shift in the human-nature relationship.