We're very excited to be back for our 4th New Mexico Prickly Pear Festival.  The first day of the festival will be on Saturday Sept 24th from 10am-4pm celebrating prickly pear for cooks, chefs, and eaters with cooking demonstrations, beverage demos, a live art competition, our vendor market, and live music. We are also happy to be making permanent our expanded programming including a second day of workshops and talks for farmers, ranchers, and gardeners on how and why to incorporate prickly pears into their systems on Sunday Sept 25th from 10am-2pm.
The festival will take place at the Gutierrez Hubbell House
6029 Isleta Blvd SW, Albuquerque, NM 87105

September 24th, 2021

10:00 - 10:30 AM


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

10:00 AM - 1:00 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; The Rebel Easel will be holding mini painting classes every hour, with the last class starting at 1pm, where you’ll get step by step instructions for painting one of two prickly pear designs. Pre-registration is encouraged and you can sign up here

10:30 AM - 11:30 PM

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

Prickly Pear Glazed Chicken

Chef Craig Jones from Three Sisters Kitchen will be cooking up some prickly pear glazed chicken, showing festival goers this simple, but delicious way to use prickly pear

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

Midnight Stew

Side Montero


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 AM

Using Prickly Pear and Native Plants in your Landscapes

Landscape designer and author of Growing the Southwest GardenJudith 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

Although we focus a lot on the edible uses of prickly pear, another of the major ways they’re used around the world is for what they attract, the small scale insect cochineal from which we get the deep red color carmine. We’ll be showing people how to make their own dye using cochineal

 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.