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Agave Pinas
Agave pinas are cooked for a minimum of four days in a conical, underground oven lined with stones from local mountains and rivers. The fire is fueled by roughly equal parts ocote and mesquite, woods native to Oaxaca.
Agave pinas are cooked for a minimum of four days in a conical, underground oven lined with stones from local mountains and rivers. The fire is fueled by roughly equal parts ocote and mesquite, woods native to Oaxaca.
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