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In the fields, the Agave is trimmed while still in the ground! This procedure is done by the "Jimador", he will separate the leaves from the root, and what is left is the "pina", or heart. It has been said that some of these pina's can weigh as much as 150 kilograms!
Here
we
are
taking
the
Agave
plant
from
the
fields
on
its
way
to
the
oven's
for
cooking.
This
process
will
take
approximately
22
hours
to be
cooked
in
our
Brick
oven's.
This
will
insure
that
just
the
right
amount
of
time
to
extract
the
right
amount
of
juices |
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