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A large pile of firewood sits next to a horno, the Spanish name for the beehive- shaped outdoor ovens made of adobe mud that are used to cook food in the Acoma Pueblo, a Native American community on an Indian reservation west of Albuquerque, New Mexico, USA. Founded in the 12th Century atop a remote sandstone mesa, Acoma is one of the oldest continuously inhabited settlements in North America. As in early times, wood is burned inside these traditional ovens until a certain temperature is reached for the specific item being cooked, such as bread, meat or corn on the cob.

A large pile of firewood sits next to a horno, the Spanish name for the beehive- shaped outdoor ovens made of adobe mud that are used to cook food in the Acoma Pueblo, a Native American community on an Indian reservation west of Albuquerque, New Mexico, USA. Founded in the 12th Century atop a remote sandstone mesa, Acoma is one of the oldest continuously inhabited settlements in North America. As in early times, wood is burned inside these traditional ovens until a certain temperature is reached for the specific item being cooked, such as bread, meat or corn on the cob. Stock Photo
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Image details

Contributor:

Michele and Tom Grimm / Alamy Stock Photo

Image ID:

2E86Y3C

File size:

40.8 MB (4.6 MB Compressed download)

Releases:

Model - no | Property - noDo I need a release?

Dimensions:

4757 x 3000 px | 40.3 x 25.4 cm | 15.9 x 10 inches | 300dpi

Date taken:

4 September 2017

Location:

Acoma Pueblo, off Interstate 40, 60 miles west of Albuquerque, New Mexico, USA

More information:

This image could have imperfections as it’s either historical or reportage.

A large pile of firewood sits next to a horno, the Spanish name for the beehive- shaped outdoor ovens made of adobe mud that are used to cook food in the Acoma Pueblo, a Native American community on an Indian reservation west of Albuquerque, New Mexico, USA. Founded in the 12th Century atop a remote sandstone mesa, Acoma is one of the oldest continuously inhabited settlements in North America. As in early times, wood is burned inside these traditional ovens until a certain temperature is reached for the specific item being cooked, such as bread, meat or corn on the cob. A hole at the top of the oven allows smoke to escape while the wood is flaming. Once the proper temperature is reached and only embers, hot coals, or ashes remain, the smoke hole is closed with mud and a cover blocks the oven entrance to keep the heat inside.

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