The plant commonly used to make tequila is the blue agave (Agave tequilana). This succulent plant is native to the region of Jalisco, Mexico, and is specifically cultivated for its piñas, or hearts, which are harvested to produce tequila. The process involves cooking the piñas to convert their sugars into fermentable materials, which are then fermented and distilled to create the alcoholic beverage. The distinct characteristics of blue agave give tequila its unique flavor and aroma, and it is the only type of agave legally permitted in the production of authentic tequila according to Mexican regulations.