Production of Pulque in Matatlan, Oaxaca: A Case Study of a Family Tradition

Production of Pulque in Matatlan, Oaxaca: A Case Study of a Family Tradition: "It’s still dark when Abraham Cortés García is in one of his fields on the outskirts of hometown Matatlán, harvesting aguamiel, the “honey water” used to produce the naturally fermented drink known as pulque (POOL – kay). He usually gets up at about 5 a.m., and either does the 20 minute walk to el campo on his own, or en route stops by son Lorenzo’s homestead to ask him to come along; or he picks up a neighborhood mozo, a young helper. At 77 years old, Abraham shows no sign of slowing down, a stunning revelation since later on in the day he must do his other chores both around the home and in the countryside, and then just before dusk finish collecting aguamiel for a second time." ... (Click on title link above to read entire article on how Pulque is made in Mexico.) ...