Pueblo bread is a traditional bread originating from New Mexico, where it's usually prepared by Native Pueblo tribes. The bread is made with a combination of wheat flour, lard or butter, water, and a pinch of salt. The dough is kneaded and left to rise overnight, and in the morning it's baked in a beehive-shaped outdoor oven known as a horno.

Once baked, the bread should have a tough crust, a dense crumb, and a tender mouthfeel. It's often served as an accompaniment to thick bean stews or chile pozole, but it also makes a nice sandwich bread when thinly sliced.