Once the maguey arrives at the palenque, it has to be cut to obtain a consistent and uniform baking. It is cooked in a conical stone oven, which withstands high temperatures and retains its heat. Once the oven is lit, it is necessary to wait for the stones to heat up before placing the stalks in the oven. After 6 days, the stalks are removed from the oven. The agave changes its color from white to caramel. This is a sign that it has been cooked well.