Agave americana in the context of Naturalized species

Aloe (/ˈæloʊ(i), əˈloʊi/; also written Aloë) is a genus containing over 650 species of flowering succulent plants. The most widely known species is Aloe vera, or "true aloe". It is called this because it is cultivated as the standard source for assorted pharmaceutical purposes. Other species, such as Aloe ferox, are also cultivated or harvested from the wild for similar applications.

The APG IV system (2016) places the genus in the family Asphodelaceae, subfamily Asphodeloideae. Within the subfamily it may be placed in the tribe Aloeae. In the past, it has been assigned to the family Aloaceae (now included in the Asphodeloidae) or to a broadly circumscribed family Liliaceae (the lily family). The plant Agave americana, which is sometimes called "American aloe", belongs to the Asparagaceae, a different family.

Barbacoa, or asado en barbacoa (Spanish: [baɾβaˈkoa] ) in Mexico, refers to the local indigenous variation of the method of cooking in a pit or earth oven. It generally refers to slow-cooking meats or whole sheep, whole cows, whole beef heads, or whole goats in a hole dug in the ground, and covered with agave (maguey) leaves, although the interpretation is loose, and in the present day (and in some cases) may refer to meat steamed until tender. This meat is known for its high fat content and strong flavor, often accompanied with onions and cilantro (coriander leaf). Because this method of cooking was used throughout different regions by different ethnic groups or tribes in Mexico, each had their own name for it; for the Nahuatl it was called nakakoyonki; for the Mayan it was called píib; for the Otomi it was called thumngö.

Similar methods exist throughout Latin America and the rest of the world, under distinct names, including pachamanca and huatia in the Andean region; curanto in Chile and southern Argentina; berarubu in Brazil; cocido enterrado in Colombia; or hāngī in New Zealand.