The plant that produces tequila is the blue agave, specifically the Agave tequilana species. This succulent plant is native to the regions of Mexico, particularly in areas surrounding the city of Tequila in Jalisco. The heart of the blue agave, known as the piña, is harvested and cooked to convert its starches into fermentable sugars. This process is crucial for producing tequila, which is then distilled and aged to create various types of the spirit. The unique growing conditions and the specific characteristics of blue agave contribute to the distinct flavor profile of tequila, making it a celebrated component of Mexican culture and cuisine.