196 Bilder zum Thema "oaxaca valley" bei ClipDealer

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La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
Traditional form of cooking maguey agave for the production of mezcal in the central valley of Oaxaca.
Traditional form of cooking maguey agave for the production of mezcal in the central valley of Oaxaca.
Traditional form of cooking maguey agave for the production of mezcal in the central valley of Oaxaca.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
Traditional form of cooking maguey agave for the production of mezcal in the central valley of Oaxaca.
Traditional form of cooking maguey agave for the production of mezcal in the central valley of Oaxaca.
Traditional form of cooking maguey agave for the production of mezcal in the central valley of Oaxaca.
Traditional form of cooking maguey agave for the production of mezcal in the central valley of Oaxaca.
Stone oven in the ground for cooking maguey in an artisanal Mezcal palenque in Oaxaca, Mexico.
Maguey pineapples at an artisanal Mezcal palenque production factory in Oaxaca, Mexico.
Maguey pineapples at an artisanal Mezcal palenque production factory in Oaxaca, Mexico.
Maguey pineapples at an artisanal Mezcal palenque production factory in Oaxaca, Mexico.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
Maguey pineapples cooked in an artisanal Mezcal palenque in Oaxaca, Mexico.
Stone pillar with carvings at archaeological site in Oaxaca, Mexico, personal perspective close-up.
Traditional form of cooking maguey agave for the production of mezcal in the central valley of Oaxaca.
Traditional form of cooking maguey agave for the production of mezcal in the central valley of Oaxaca.
Traditional form of cooking maguey agave for the production of mezcal in the central valley of Oaxaca.
Traditional form of cooking maguey agave for the production of mezcal in the central valley of Oaxaca.
Maguey pineapples cooked in an artisanal Mezcal palenque in Oaxaca, Mexico.
Maguey pineapples cooked in an artisanal Mezcal palenque in Oaxaca, Mexico.
Maguey pineapples cooked in an artisanal Mezcal palenque in Oaxaca, Mexico.
Maguey pineapples at an artisanal Mezcal palenque production factory in Oaxaca, Mexico.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
Traditional form of cooking maguey agave for the production of mezcal in the central valley of Oaxaca.
Traditional form of cooking maguey agave for the production of mezcal in the central valley of Oaxaca.
Old ruin entrance corridor at mexican archaeological site in Oaxaca, Mexico, personal perspective.
Tourists exploring the archaeological site of Mitla at Oaxaca Valley, Mexico, black and white photography.
Traditional form of cooking maguey agave for the production of mezcal in the central valley of Oaxaca.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
Stone oven in the ground for cooking maguey in an artisanal Mezcal palenque in Oaxaca, Mexico.
Maguey pineapples cooked in an artisanal Mezcal palenque in Oaxaca, Mexico.
Stone oven in the ground for cooking maguey in an artisanal Mezcal palenque in Oaxaca, Mexico.
Traditional oven on stone floor for baking agave magueys for mezcal production in Oaxaca, Mexico.
Traditional oven on stone floor for baking agave magueys for mezcal production in Oaxaca, Mexico.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
La jima is the process of pruning the agave by cutting its leaves and extracting its root to leave it clean and ready for processing and making mezcal in Oaxaca, Mexico.
Maguey pineapples cooked in an artisanal Mezcal palenque in Oaxaca, Mexico.
Maguey pineapples cooked in an artisanal Mezcal palenque in Oaxaca, Mexico.

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