Agave Salmiana harvest
A last pinch of salt before the "Mixiote" is extracted from it's home-made oven and enjoyed with the Quiterio family. Mixiote is prepared by burying the chicken and spices over hot coals and rocks then covering everything up with layers of Maguey leaves and earth. Cardonal Valley, Hidalgo, Mexico. Friday, May 2, 2008
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Agave maguey hidalgo field workers farmers agua miel pulque cactus countryside work mexico food cooking traditional cuisine mixiote tradition traditional mexican woman latin american ethnicity child boy gathering labour Free and sovereign State cooking cooking in the ground Cardonal Valley Hidalgo chicken hot coals
