Acitrón

[3] The biznaga cactus is actually several cacti in various genera of the family Cactaceae (specifically Ferocactus, Melocactus, and Echinocactus) found in the Americas, in a range stretching from Canada to Chile.

Acitróns are obtained by extracting the pith from the cactus and then putting it through a crystallizing process, which produces a sweet yellow or translucent cream, with a smooth texture on the inside and a firm layer on the outside.

Once it is cleaned, it is cut into small pieces and crystallized, substituting the water contained in the biznaga for sugar, by submerging it in syrup for long periods of time.

It was not until the colonial era that Spanish cooking techniques were imported to Mesoamerica, allowing for the acitrón to become a commonly produced and appreciated candy.

The cacti primarily grow in hot, dry climates, such as broadleaf forests, grasslands, steppes, and deserts with an average temperature between 25 °C and 45 °C, and minimal precipitation for most of the year.

[11] In the Norma Oficial Mexicana (NOM-059-ECOL-2001), the biznaga cactus is listed as a protected species, despite its wide distribution in the central and northern regions of Mexico, because its populations are low and declining due to human impact.

[12] Despite legal protections, the acitrón is commonly available in Mexican markets, particularly in states such as San Luis Potosí, Querétaro, Hidalgo, Puebla and Oaxaca, as well as in Mexico City.

Other dishes created using acitróns remain popular in Mexico, and are often eaten in the Christmas season and during the feast days of Christian saints.