Foods Made from Corn at Mission San Gabriel: Masa, Tortillas, Tamales, Atole, Pozole, Menudo

At Mission San Gabriel (founded 1771, California), women processed maize into staple foods using Mesoamerican techniques:

• Masa: Nixtamalized corn dough—base for everything.
• Tortillas: Thin flatbreads cooked on a comal.
• Tamales: Masa + filling, steamed in corn husks.
• Atole: Warm masa drink, flavored with cinnamon, sugar, fruit.
• Pozole: Hominy stew with pork, chiles, garnishes.
• Menudo: Tripe and hominy soup, traditional hangover remedy.

These dishes sustained the mission community and reflect the blending of Indigenous and Spanish culinary traditions in Alta California.