Pitaya fan? San Ignacio will have their own festival


It will take place from May 26 to 28 and there will be an exhibition, workshops, hiking, gatherings and obviously tastings of this fruit.

MAZATLAN. – If you are a fan of the pitaya, you cannot miss the Pitaya Festival 2023 from the 26th to the 28th of this month, which will be held in San Ignacio, home of this thousand-year-old and characteristic fruit of Sinaloa.

The activities begin this Friday and here we bring you the breakdown of the program so that you can take a walk and learn even more about this fruit.

Friday May 26

7:00 p.m. Photographic exhibition in the multiple events room.

7:30 p.m. Callejoneada, from Calle Gabriel Leyva towards Callejón del Cielo.

7:45 p.m. Ritual ceremony of the dance of the deer to bless the festival, according to the Yoreme-Mayo tradition in the alley of El Cielo.

8:00 p.m. Inauguration of the Mural in the Callejón del Cielo.

Saturday May 27

5:30 p.m. Cycling route in the Ixpalino-Cabazán cruise.

8:00 a.m. Delivery of medals in Cabazán.

10:00 a.m. Pitayas de Corazón embroidery workshop, in the main square of San Ignacio.

11:00 a.m. Intervention by the president of the Sinaloa Conservatory, also in the main square.

12:00 p.m. Signing of an agreement between the ISIC, Cobaes and the San Ignacio City Council for the publication of the book “Stories about the municipality of San Ignacio”, in the Municipal Palace.

1:00 p.m. Transmission of the program “From the mountains to the sea” in the virtual library.

Sunday May 28

5:30 p.m. Hiking through the Pitayales of Las Lajas, in the main square of Las Lajas.

8:00 p.m. Presentation of the Youth Symphonic Band, in the Callejón del Cielo.

All the activities will be free.

Let’s remember that the pitaya is a cactus covered in thorns and it produces a flower that, when pollinated, becomes the fruit of the pitaya, with a sweet flavor and different colors inside depending on its maturation, from white to red.

The indigenous communities used to call it “fruit of the gods” or “delicacy of the gods” for its harvest, its flavor, and its particularity. Currently it delights even in  icecream, in tamales or so in natural state.

Source: Punto