The pitaya season is now in full swing. The cactus fruit enjoys a six-week harvest in Techaluta, Jalisco, and surrounding municipalities.
Truckloads are delivered daily to Guadalajara, and sold in local markets, on the streets and especially in the downtown Nueve Esquinas neighborhood, which is also famous for its host of birria (goat stew) restaurants.Do not be put off by the brain-like pitaya innards.
Pitayas are a tasty and refreshing treat during the hot Mexican summer. They come in white, pink, and orange colors, but the deep red “mamey” is recognized as the sweetest of the bunch.