Desert Spoon or in spanish known as Sotol is an evergreen succulent that forms a large rosette of blue-gray leaves that are 3-4 foot long, narrow and serrated along the edges. This long-lived succulent is native to the Chihuahuan desert in Mexico. The rosettes can be 3-5 feet in height and 4-6 feet in width; once mature, this succulent blooms a pole-like flower spike that can reach 10-15 high.

The Puebloans used the sotol fiber to make  sandals, baskets, ropes, mats, and many other items which was highly important to the Pueblo peoples of the basket maker culture.

The North American indigenous peoples used the central part of the plant which was baked then dried and pounded into a powder and then mixed water and made into cakes. The flowering stems were roasted, boiled or eaten raw.

800 years ago the Rarámuri peoples of Chihuahua fermented Sotol into a beer-like beverage; in the 16th century, Spanish colonists introduced European distillation techniques to produce a spirit called Sotol and is now beginning to achieve international recognition like mezcal and tequila.