Despite their prickly exterior, nopales, otherwise known as cactus paddles, are a versatile Mexican delicacy. Here’s your guide on how to use nopales, with tips on buying, prep, storage, and links to recipes.
Known for their sharp, intimidating thorns, cacti aren’t exactly an obvious choice when considering your next meal. Steadily gaining popularity worldwide due to their unique flavor and impressive nutritional profile, nopales should be on your radar too.
What are Nopales and Where Did They Come From?
Hailing from the arid regions of Mexico and Central America, nopales have been a dietary staple for centuries, revered for their ability to thrive in harsh conditions. Cacti are some of the few plants capable of growing in the desert, but their story goes beyond mere survival.
The word “nopal” itself stems from the Nahuatl word nochtli, signifying the pads of the prickly pear cactus. Archaeological evidence suggests that indigenous communities in Mexico cultivated and consumed nopales as early as 7,000 B.C.
Ancient Aztecs held nopales in high regard, considering them sacred and utilizing them for many purposes. They consumed the pads as food, used their fibers for textiles and construction, and even employed the juice for medicinal purposes.
There are over 100 different types of nopal plants growing in the wild, Their flavor can range from tart and citrusy to bitter and grassy, subtly sweet, and earthy, making them a fairly versatile, if unusual ingredient.
While the prickly pear is the fruit grown from the same plant, nopales can also be enjoyed in desserts and snacks, too.
How To Buy and Store Nopales
Look for fresh cactus paddles in grocery stores specializing in Latin American cuisine in the produce section, either whole (often pre-cleaned), sliced, or diced. They may also be sold in jars or cans alongside the beans and salsas in the center aisles.
Though available year-round, nopal plants spout in the spring and the fall. This is the best time to eat fresh nopal, particularly if you plan to try them raw, as they’ll be juiciest and most tender.
When buying fresh, choose firm, plump pads with vibrant green color and minimal blemishes. There shouldn’t be any viscous goo visible in the package, especially if pre-cut. Refrigerate fresh nopales in an airtight container for up to 5 days.
Canned or jarred nopales may be shelf stable for 6 to 12 months, depending on the expiration dates, but always rinse thoroughly before using.
How to Use and Cook Nopales
Cleaned, ready-to-cook nopales are most commonly available in grocery stores these days, which takes the most challenging prep work out of the equation. If you happen to find whole nopales with their spine intact though, it’s not too difficult to remove them yourself.
Wear gloves and use a sharp knife to carefully remove the small spines from the edges and surface of the pads. You can also singe them off with a burner, holding the pad with tongs and quickly passing it over the flame.
Wipe them clean with a kitchen towel to remove any charred bits. From there, you can cut the nopales into thin strips, cubes, or any other desired shapes.
Nopales can be enjoyed raw, cooked, grilled, sautéed, stewed, or pickled. They have a texture that ranges from crisp to slightly slimy, similar to okra, depending on how they’re cooked.
Nutrition Notes
True superfoods, everyone can benefit from adding nopales to their daily diets. High in fiber and probiotics while being low in calories, nopales are an especially good source of vitamins A, C, K, Magnesium, and Manganese.
Here is a nutrition profile of nopales.
Recipes and Serving Suggestions
While nopales often find themselves nestled within a warm tortilla, their culinary potential extends far beyond the classic taco. These spiky wonders boast a unique flavor profile that complements a variety of ingredients and cooking methods.
Nopales & Corn Tacos are a classic approach that is sure to please. Nopales make an excellent addition to any sort of taco, burrito, huarache, or arepa filling, whether the flavors are traditional or more avant-garde.
Nopales con Huevo Vegano takes the classic breakfast dish of eggs and cacti from a vegan perspective.
Green Cactus Juice: Here’s how to juice nopales to make a refreshing drink for warm weather.
Mexican Nopales Salad is a simple, fresh, and flavorful way to enjoy nopales in 20 minutes or less.
Charred Tomato-Nopal Salsa takes the standard salsa to the next level. Sizzling with the heat of the grill, it’s moderately spiced with your choice of chiles, so everyone can enjoy it.
Nopale Fries are crunchy, crave-able dippers that offer a fun change of pace from the usual potato. They’re great dipped in ketchup, but even better with chipotle aioli.
Cactus Pineapple Smoothies (Licuado de Nopal) may sound like a loco idea, but these smoothies are crazy delicious! Light and refreshing, they’re especially satisfying on a hot summer day.
Pickled Nopales can be enjoyed as is or tossed into salads. It’s a great way to preserve a bountiful harvest in a more flavorful way than merely freezing.
Nopal Lentil Soup is a warm and cozy stew for weathering the colder months.
Fun Facts About Nopales
Nopales, with their intriguing appearance and growing culinary acclaim, hold more than meets the eye. Here are some lesser-known facts about these spiky superstars:
- They’re not technically leaves: The flat, green pads we eat are modified stems, called cladodes, specifically adapted for water storage and photosynthesis. The real leaves are the tiny spines covering their surface!
- A champion of sustainability: Nopales are incredibly drought-tolerant, requiring minimal water to thrive. This makes them a sustainable and eco-friendly choice, especially in regions facing water scarcity.
- A natural dye source: Cochineal insects, which feed on nopales, produce a vibrant red dye historically used in textiles and cosmetics. This dye, known as carmine, is still used in some products today. Cut out the middleman and simply use the vibrant prickly pear fruit for a vegan alternative.
Contributed by Hannah Kaminsky: Hannah has developed an international following for her delicious recipes and mouthwatering food photography at the award-winning blog BitterSweet. Passionate about big flavors and simple techniques, she’s the author of Vegan Desserts, Vegan à la Mode, Easy as Vegan Pie, Real Food, Really Fast, Sweet Vegan Treats, The Student Vegan Cookbook, Super Vegan Scoops, and The Everyday Vegan Cheat Sheet Pan. Visit Hannah at BittersweetBlog.com.
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