Maria Francisca Silva de Oliveira departed from the community of São Raimundo in the Brazilian Amazon by river. Her journey took nearly thirty hours by boat bus to Manaus, where she boarded a flight to Tabatinga, a city on the border with Colombia. From there, she traveled to Leticia, the capital of the Amazonas department in Colombia. Other indigenous representatives, peasants, and Afro-descendants made similar journeys from the flooded plains of Bolivia or flew from Suriname to Curaçao and then to Bogota, eventually arriving in Leticia. These individuals, representing 14 Amazonian communities, came together to learn the results of a project that began more than a year ago: the creation of an atlas documenting the historical and cultural richness of Amazonian cuisine. The atlas aims to preserve and share the diverse culinary traditions of the region, highlighting the deep connection between food and identity among its people. The participants came from various countries, including Ecuador, Peru, Bolivia, Brazil, Guyana, Suriname, and other regions of Colombia. They gathered in Acapú, a nature reserve managed by civil society, located 14 kilometers from the center of Leticia. This location was chosen for its natural setting and its role as a hub for community engagement and environmental conservation. The reserve provided a space where representatives could focus on their work without the distractions of urban life. Over the course of a year, the group worked under a large wooden structure, with a campfire at the center that was kept almost constantly lit. This central fire not only provided warmth but also served as a symbol of unity and continuity during their time together. Community leaders used this space to share their knowledge, present maps, and discuss the findings of their research. The maps included detailed information about local ingredients, traditional cooking methods, and the cultural significance of various dishes across the Amazon. The atlas project represents a collaborative effort to document and celebrate the culinary heritage of the Amazon. It includes contributions from indigenous peoples, peasants, and Afro-descendants, reflecting the region’s diverse cultures and histories. The work undertaken in Acapú has not only produced a valuable resource but also strengthened the bonds between the communities involved, fostering a deeper understanding of the shared traditions that define Amazonian cuisine.