In Mexico, some species of the Asparagaceae family, such as Agave salmiana Otto ex Salm-Dyck 1834, A. atrovirens Karw. ex-Salm-Dyck 1850, A. tequilana F.A.C. Weber 1902, A. americana L., 1753, A. lechuguilla Torr., 1859 among others, are known for producing bioactive compounds traditionally utilized in the alcoholic industry through fermentation or distillation for the production of mezcal, sotol, or aguamiel, beyond their ornamental uses. This family has demonstrated an ability to adapt to extreme environments, such as the arid and semi-arid regions of northern Mexico, though they are also found in specific states as Oaxaca and Jalisco. Notably, A. lechuguilla is a species from which fibers are extracted through a carving process. During this process, a plant residue called “guishe” or lechuguilla bagasse is generated, from which juice is extracted. This residue hosts microorganisms that contribute to the synthesis of compounds potentially useful for the agroindustry in the production of natural herbicides, as well as a symbiotic relationship where the plant provides necessary nutrients for their survival. The diversity of the plant microbiome can be attributed to geographic location, taxonomic proximity, or various extraction methods. Thus, understanding the plant microbiome is crucial for valorizing and proposing biotechnological strategies to produce industrially relevant metabolites. Therefore, this chapter aims to describe the microbiota of different species within the Asparagaceae family.