By Alvin Starkman, M.A., J.D.
We arrive in the fields about 5:30 pm, near the foothills of the Sierra Madre del Sur, trying to catch the final glimmer of light before dusk sets in. I’ve invited a group of Oaxacan friends to accompany me and my native Zapoteco amigos Juana, Andrés and two of their children, into the countryside to witness the harvesting of aguamiel from the majestic Agave americana. The plant is commonly known as pulquero, because it’s the main species used to make pulque in Santiago Matatlán. And that’s the motive for the trek; even Oaxacans rarely if ever have had an opportunity to learn about pulque production first hand, out amongst the towering rows of maguey (agave). Continue reading A Primer on Pulque: Harvesting Aguamiel