.png)
Tasting of Indigenous Foods
June 14, 2026
Angela Frontuto
Chef
Hello, my name is Angela (Angie) Frontuto. I am a member of the San Fernando Band of Mission Indians, SFBMI, and a proud representative of our Native Culture within the culinary community. I have roughly 17 years of professional kitchen experience with my primary focus being traditional eating for the modern day. My goal is to further educate myself and others to primitive practices such as open flame cooking, local sourcing and safe foraging and to bring tribal awareness through culinary arts. It is my honor and privilege to share our medicine through food and community.
Let’s eat!
.
Menu for June 14 tasting event
The focus of the menu is on the challenges we face when it comes to our native plant life. The tasting menu is based off of what is currently safe and available for us to use and sourced as closely as possible to ingredients found within our lands.
With progress comes reward. As we move forward in this journey, our communal commitment to our Mother Earth and all she offers will bear more for us based on our dedication to keep these practices and medicines alive.
The tasters for this event focus on nutrient dense foods which provide high amounts of vitamins, minerals, antioxidants, and lean protein relative to their calorie count. Incorporating these foods helps maximize your nutritional intake—such as your daily fiber, potassium, and omega-3s—while keeping calorie consumption manageable.
Highlighted at this event are our California grapes, golden currants, goosefoot (quinoa), buckwheat, Yerba Mansa, chia, prickly pear/tuna, nopales/cactus, root vegetables and wild onions.
