In Mexico, the biznaga cactus, crucial for making acitrón—a sweet ingredient in chiles en nogada—is facing extinction due to overharvesting. The Mexican government banned its sale in the early 2000s, but illegal sales persist, driven by consumer demand. At the National Autonomous University of Mexico's botanical gardens, biologist Salvador Arias highlights the slow growth of these cacti, making farming impractical. While some chefs have adapted recipes to exclude biznaga, many still cling to tradition. The situation underscores the tension between cultural heritage and environmental sustainability, as the survival of the biznaga cactus hangs in the balance.