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The ancient art of roasting agave

Now more famous as a distilling ingredient, agave has been a traditional food in Southern California for millennia.

Aaron slices up the agave heart as John Torres (left) and Roy look on.Agave was consumed by Indigenous peoples throughout its growing range, from modern-day Nevada to Central Mexico. “The sharp tips of the agave leaves are made of silicon and are designed to break off and stay with the wounded party as a long-term irritant.” The juice from a broken plant is also an irritant, especially if it splashes into the eyes. Along with a sliver of agave heart cholla bud hash, the meal included squash, tortillas, stew, and apple muffins made with mesquite flour.The smell of lunch had brought festival attendees to the pavilion.

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