Meat, when eaten, is usually served sparingly in soups or small portions. The Pueblo Peoples use drying as their method of preserving food. Squashes are cut in half, the seeds are taken out, and then hung up to dry with long ristras or bunches of chile and garlic. The early Spanish, and later Anglo explorers were amazed to find chilies, in one form or another, eaten with every meal. Pumpkin seeds are always a treat, and watermelon seeds are also used for food and oil.
Fresh corn is baked in outside ovens or pits, and then a great corn feast is prayerfully shared.
The remaining corn is hung to dry, later to be cooked whole or ground into flour. Hopi corn has been developed over the centuries to be drought resistant. It can be planted as deep as 12 inches and grow well with as little as four inches of rainfall. Care must be used that the ears are separated and do not touch, or they can mold. I once saw a ceiling of beautiful corn ruined because a friend had hung the ears to close together.