Back at the ranch, these guys show me how to prepare a carne seca, a technique developed for meat preservation. Large cuts of buffalo are carefully sliced into long, flat sheets of meat. That’s nice! These are then salted generously, and then hung out in the sun to dry over the course of two to three days. This is one of those things that’s highly adapted to the location in which you live. Like, you wouldn’t lay out meat like this in Homer, Alaska, where you would then just watch it rot. But here’s, it’s just – I mean, look at the sky, man. It’s just absolutely dry. You don’t even feel sweat here, it dries so fast. Ah! This is dog-proofing, right here! Later, the dried meat can be used in a number of ways. For instance, it can be pulverized, then re-hydrated to make what is called machaca, which looks almost like pipe tobacco made out of meat. It’s bueno. Me gusta! A buffalo provides so much meat, you can’t help but want to get together to celebrate the bounty. So, we round up the ranch crew for dinner, and as we cook up a feast, I get a few lessons on just how food works around here. I was asking how they like to cut it for their grill. It’s just like that way of cutting the dry meat, but it’s, y’know, a quarter-inch thick. And just really careful to cut into all the meat, like kinda almost butterfly it out. In addition to the grilled meat, known as carne asada, the ranch chef, Chaba, is preparing homemade flour tortillas for shredded buffalo tongue, or lingua de bufalo. As well as corn tortillas for the ranch favorite corezone – heart sauteed with tomatoes, onions, and peppers. About as authentic as you can get. This experience in Mexico has both educated me and challenged me. In the early 1900s, there were as few as 75 buffalo left in the United States; possibly none in Mexico. And we can be proud that we’re now up to a half-million of these animals. Our most iconic beast is once again on our dinner plate.