As the early morning sunshine bathes the blue agave fields in brilliant light, Mexican farmers (called jimadors) spring into action, spreading out across the lush landscape to methodically begin harvesting the ripe leafy plants using a coa, flat-bladed circular knives attached to long wooden poles. The agaves' rounded centers (the piñas), are shaved, halved and later roasted to create tequila, the legendary distilled beverage that hails from Jalisco.
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