Frankly the idea of discovering the palate of primarily locally foraged cuisine sounds exciting to me. I 100% want to know what talented chefs can do with agave

Frankly the idea of discovering the palate of primarily locally foraged cuisine sounds exciting to me. I 100% want to know what talented chefs can do with agave hearts! How did native cuisine incorporate the wide varieties of berries in north america, in terms of color, texture, taste? It sounds like a whole philosophy of food that have no introduction to and I'd be excited to experience it.