Mexican

A. country where nixtamalization was practiced by 1500 BCE, pulque ferments in a Tlaxcala tinacal as it has for a thousand years, the cochinita pibil is buried in the Yucatecan pib at sunrise, and the Tlacolula tianguis hangs chiles secos from the rafters every Sunday. We pulled together every preserve worth knowing — eight frascos, deep — from the abuelas, pibileros, ahumadores, and curanderas who keep the harvest.

Mexican sits under Preserve in the HowTo Food menu. It has 8 sections: Canning, Fermentation, Pickling, Curing, Smoking, Drying, Jam Making and Freezing.