Oaxaca Agave Plant

Having grown up in the Mixtec town of Oaxaca, Mexico, I had the pleasure of seeing a wide variety of plants and their uses, among them the Agave plant. The agave plant was as important to barbacoa as was the fungus Ustilago maydis to the dish Huitlacoche, only this plant had several uses beyond the kitchen. Using my own experiences, the vast resources online, and a quick call to my parents, I set out to learn more about the other aspects of this plant, such as it’s role in the everyday life of Indigenous people. Like many other desert plants, the agave plant is built to survive the dry regions of Africa, Latin America, and parts of North America. Thanks to the fact that their roots are composed of Rhizomes, they can efficiently use nutrients, and with the help of coated leaved, they can keep the water inside during hot days. Many desert predators would love to have access to a plant rich in water, however the agave plant has evolved to grow sharp thorns which will punish any animal that gets too close. If one would like to grow their own agave plant, be it for decoration or maybe
A hole was dug in the ground in order to make space for everything that would be placed inside: lumber, rocks, meat, squash, and yiqui (a spicy corn broth). A fire was made in order to heat up the rocks, which were then covered by oak branches, and then the freshly butchered goat meat and squash would be placed on top of the Agave leaves, and would be covered with a handmade cover made from palms, along with more branches and agave leaves. Once everything had been covered, people would cover the hole with dirt, and it would not be opened again until several hours. The agave plant was crucial in not only providing a platform for the meat, but also being part of the many flavors that would be incorporated in the