- Acorns: A staple food, acorns were gathered and processed into a flour that was used to make bread, mush, and soup.
- Beans: Various types of beans, such as tepary beans, scarlet runner beans, and kidney beans, were grown and eaten by the Native American tribes. Beans were often combined with other ingredients like corn and squash to make stews and other dishes.
- Corn: Corn was another staple food that was grown by Native American tribes in the area. It was used to make cornmeal, corn bread, and corn soup, as well as other dishes.
- Grapes: Wild grapes were gathered and eaten fresh or dried for later use.
- Herbs: Various herbs and plants were used for flavoring and seasoning food, including sage, yerba santa, and bay leaf.
- Meat: Native American tribes hunted a variety of animals, including deer, rabbits, birds, and fish, for meat. Meat was often roasted over a fire or cooked in stews or soups.
- Squash: Different varieties of squash, such as zucchini and pumpkin, were grown and cooked in a variety of ways, including boiling, roasting, and frying.
- Seeds: Seeds from plants like chia and amaranth were gathered and used as a source of nutrition.
- Tunas: This type of cactus was gathered and the pads were cooked and eaten.
- Yucca: The roots of the yucca plant were roasted or boiled and used to make a bread-like food.
The meals eaten by the Native American tribes in Mission San Juan Capistrano were not only nutritious but also held cultural and spiritual significance. Many of these foods continued to be an integral part of the diets of Native American communities in the region for generations.
