The manufacturing process of pulque is complex and required the death of the maguey plant. She was called "mother of maguey," the source of the sacred beverage pulque. About six varieties of maguey are best used for the production of pulque. Pulque is the Mesoamerican fermented drink made from the "honey water" of maguey, "Agave americana". It is made by fermenting the sap of certain types of maguey (agave) plants. Such barbacoa contained ingredients as laurel (bay leaf), garlic, maguey, onions, and other condiments. Other grain products include amaranth, toasted on comals and formed with maguey sap into shapes. Pulque was another alcoholic drink made by fermenting the sap of the maguey plant. Other crops include fava beans, maguey, and some fruit trees. If masks were used, they are simple structures made from gourds or maguey fronds. A related traditional drink is aguamiel, the non-alcoholic sap of the maguey plant. The most common was "octli" which was made from maguey sap. The maguey plant, also called a "century plant" in English, is native to Mexico. The rays of light surrounding her are seen to also represent maguey spines. These infest the core and roots of the maguey plant, often in a collective mass.