Atole and Pozole
The two basic foods served at missions were atole and pozole. Both were
prepared in large iron kettles over fires. Atole was served in the morning
and evening. It is a hot cereal made of ground, roasted grain; not unlike
Cream of Wheat or Grits. Pozole was eaten during
lunchtime. Pozole is like a meat stew with vegetables in it; it was usually
served with bread or more atole. Another important part of the cooking was
the grinding of grain. Some missions have several large rocks for grinding,
inside and out, some have only one inside the kitchen. Grain was ground
using a pestle* against a large rock.
Eventually, the rocks developed small holes where grain had been ground in
the same place for years.