September 24th, 2021
Our festival and vendor market opens, with vendors selling all kinds of prickly pear food, beverages, arts, and crafts. For a full list of vendors visit our vendor page
10:30 AM - 12:30 PM
Prickly Pear Paint Party
While you’re perusing around all the prickly pear eats and treats and watching our live art competition you might get inspired to make your own prickly pear art. Well we have just the thing; Susan Gomez Art will be holding mini painting classes every hour, with the last class starting at 12:30 pm, where you’ll get step by step instructions for painting a beautiful prickly pear design. Pre-registration is encouraged and you can register here.
10:30 AM - 11:30 AM
Prickly Pear Agua Fresca & Nopal Salad Demo
To start off the day’s demos, Mayahuel Garza of the Agri-Cultura Network will be showing festival goers how to make two easy and refreshing recipes using prickly pear tunas and nopales
11:30 AM - 12:30 PM
Prickly Pear Vinaigrette Salad & Nopal Stuffed Chicken
Award-winning former executive chef at the Mitsitam Café, National Museum of the American Indian, Chef Freddie Bitsoie, will be showing festival goers a how to make a full prickly pear menu with prickly pear vinaigrette salad, nopal stuffed chicken, and washed down with a prickly pear margarita.
12:30 - 1:30 PM
Pulled Pork Sandwhich & Prickly Pear Slaw
Chef Craig Jones from Three Sisters Kitchen will be cooking up some pulled pork sandwhich with local meat from Polks Folly Farms and a side of tangy prickly pear coleslaw
1:30 - 2:00 PM
Prickly Pear Cocktail & Mocktail Demo
Learn how to make some signature prickly pear cocktails as well as how to make some delicious non-alcoholic prickly pear drinks mocktails from Paige Alvarez of Sugar Moons Syrups
2:00 - 2:30 PM
Live Art Competition
Throughout the day local artists will have created a prickly pear inspired piece of art. Then our panel of judges will announce a 1st, 2nd, and 3rd place winners with a cash prize. All pieces are available for auction with a percentage of the proceeds going to charity.
1:30 - 2:30
Live Podcast Recording & Chef Roundtable
Come inside the Gutierrez Hubbell House for a lively roundtable discussion with our chef contributor Freddie Bitsoie and others lead by host of the Toasted Sister Podcast Andi Murphy discussing the topic: "Changing the Culinary Narrative of Native America"
2:30 - 4:00 PM
Welcoming to the Prickly Pear Stage:
We have an awesome line up of local artists to grace our prickly pear festival stage including
The Ordinary Things
September 25th, 2021
Gutierrez Hubbell House
6029 Isleta Blvd SW
10:00 - 11:00 AM
Prickly Pear Varieties of New Mexico
Former curator at the ABQ Biopark Botanical Garden, and prickly pear enthusiast, Dave Ferguson, will discuss all the different species of prickly pear that grow in New Mexico and how to identify them
11:00 - 12:00 PM
Using Prickly Pear and Native Plants in your Landscapes
Landscape designer and author of Growing the Southwest Garden, Judith Phillips, in collaboration with Laurel Ladwig & Natalie Sept of ABQ Backyard Refuge project, part of the Valle de Oro National Wildlife Refugee, will talk about how to incorporate native plants like prickly pear into your backyards, gardens, and landscape
12:00 PM - 1:00 PM
Prickly Pear Cochineal Dye Workshop
Led by Gutierrez Hubbell House contributor Kayln Mae Finnell, in this workshop attendees will dye fabric together with cochineal insects, which live on
the pads of the nopal and have been harvested for dyeing for centuries. While getting ourhands dirty, we will learn about the history of dyeing with cochineal, as well as the processesinvolved in natural dyeing, including different types of fabrics, mordant and tannins, so that youcan continue dyeing on your own at home.
1:00 PM - 2:00 PM
Overcoming Production Barriers and Expanding the Uses of Cactus Pear (Opuntia spp.)
Dr. John Cushman, Foundation Professor at the University of Nevada-Reno in the Department of Biochemistry and Molecular Biology, will discuss his research on cactus pear (Opuntia spp.) to serve as a source of human food, animal feed, biofuel, and other products in semi-arid and arid regions of the world as well as strategies for leveraging existing genetic resources, overcoming production barriers, and expanding its utility.