This qualitative investigation explores the cuisine of the Tai Lue people, an ethnic minority group in Northern Thailand. Through documentary analysis, field study and participatory action research, four traditional Tai Lue dishes were transformed for presentation to visitors. Community members developed these products in cooperation with a trained chef. The final products were marketed through a university podcast project and at a cultural fair. The results of the investigation were disrupted by the Covid pandemic, but the initial impact of the project indicates a prospective place in the wider post-pandemic environment for the indigenous cuisine of the Tai Lue. The following paper discusses this potential through the lens of the foodscape, regional development and authenticity.