Festival of the Seven Pots

More than a dozen traditional cooks delight more than 10,000 people during this Holy Week festival. 

Once again, engineering and culinary art combine, giving rise to typical dishes from the desert such as cabuches (cactus flowers), lentils, capirotada (a dessert made with bread, cinnamon and peanuts), prickly pears, chard, as well as other delicacies, not including red meat.