Cutting the leaves of an agave

Funny you mention that. I took a tour of La Cofradia in Tequila, Jalisco years ago. While we were looking over the fields of blue agave, the guide was explaining the roasting process. Turns out, they colloquially refer to the agave roots as "piña," or pineapple. You're spot on! Also, roasted agave root is so tasty! You just kind of chew on the fibers and suck the liquid out. It's a pre-tequila treat!