As humans, we have long used microbes that perform fermentation to preserve foods and enhance their nutritional and sensory attributes. The production of fermented foods has resulted in the selection of different bacterial and fungal communities favored for their ability to produce desirable characteristics for consumption. However, the methods by which producers manage these microbial communities remain somewhat unclear. Valuable insights can be gained by studying spaces intentionally designed to cultivate microbial communities. Therefore, the primary goal of this work is to characterize how producers organize their fermentation facilities and the practices they use to cultivate and maintain their products and the microbial communities. To achieve this goal, a pulque fermented beverage made from the sap of different Agave species as a case study was selected. Pulque production involves a fermentation facility known as a tinacal, where producers use different practices and techniques with specific tools to carry out the fermentation process. Producers were interviewed at their tinacales in various states, including Oaxaca, Puebla, Estado de México, Tlaxcala, and Mexico City. The findings reveal differences in the tinacal systems, the tools, and practices used by producers in the sampled locations. Complex practices in fermentation facilities were identified, focusing on harvesting microbial communities to achieve optimal pulque fermentation and implementing specific measures to prevent spoilage. The main differences observed were in the containers and tools used to manage the pulque. Overall, the tinacal facilities are complex fermentation spaces designed to cultivate and harvest microbial communities, with the fermentation process being closely managed by humans.