I’ve never understood why nopal cactus (nopales or nopalitos in Mexican Spanish) dishes don’t regularly appear on the menu at Mexican restaurants in the United States—at least in ones that try to be at least somewhat authentic. Nopal cactus pads (their “leaves”) have been consumed in Mexico since time immemorial. They are an excellent-tasting and very nutritious vegetable that is easy to grow in arid climates unsuitable for a lot of other agriculture. The same hardy plant also produces juicy, delicious fruits, called prickly pears in English and tunas in Spanish.
So … how do you pronounce that?
| Nopal | [ no – PAHL ] | the singular |
| Nopales | [ no – PAH – les } | the plural |
| Nopalitos | [ no – pah – LEE – tohs ] | the diminutive – used when speaking affectionately or when talking about smallish nopales |
Where do edible cacti come from?
All of the Opuntia genus of cactus species are native to the Americas, and Mexico is host to well over a hundred varieties. They are grown in every possible configuration, from vast plantations (for human consumption or as a host to the cochineal insect that produces a natural dye) to just few plants used around a modest house as a rustic natural fence. The nopal cactus is so important culturally to the Mexican people that the plant figures prominently on the crest on the Mexican national flag.
Central and South America have their own fair share of opuntias, and the plants have been taken to many other countries all over the world and now thrive in such far flung locations as North Africa, Australia, Spain, southern Italy, and Malta. Nopal cacti found Australia so agreeable, in fact, that they soon became an invasive species and quite difficult to deal with. They’re also considered invasive in such diverse places as Hawaii, South Africa, and Ethiopia.
Though most species of nopales thrive only in tropical (or at least hot) conditions, there are a few varieties that are native to the Eastern United States. Some cold-hardy opuntias perennially withstand winters in the midwestern United States and even western and southern Canada.
How are nopales used?
Though nopal cactus paddles are very valuable as livestock feed and even nourish many a tortoise in the Galapagos islands, they shine the most when used for human food. Nopales can be eaten raw or cooked in a wide range of dishes: salads, soups, stews, and even drinks. They can be steamed, boiled, grilled, or even covered with an egg batter and deep fried.
Dried, powdered nopal cactus is also sold as a nutritional supplement. Opuntias are a good source of vitamin C an magnesium, and are used by some as an aid to the control of diabetes and other chronic conditions.
What does edible cactus taste like?
The flavor of nopales is often described as green bean- or asparagus-like, but with a bit of a tart, slightly citrusy, note. The mild flavor combines well with many other elements, making cactus pads and pieces a versatile ingredient. Similar to okra, nopales exude a natural slimy substance once cut open, but this is much reduced after cooking and/or rinsing the chopped pieces.
Where will I find nopales to buy?
In Mexico you will easily find large piles of the fresh, whole paddles in markets and even informal street stalls. Oftentimes the vendor will be an older woman, sitting peacefully beside her wares, slowly scraping the prickly spines off one cactus paddle after another, making them more attractive to potential buyers. Many sellers will also offer little bags of chopped nopales for the convenience of their customers.
Here in the United States you will sometimes find fresh nopal paddles for sale in neighborhood Latin American markets that cater to Mexicans, but jars of chopped and cooked cactus pieces are more common and may sometimes be found even in large mainstream supermarkets (in an aisle with other Hispanic food). Look for brands with names like Doña María, La Preferida, or La Costeña.
How do I cook with edible cactus?
Purchasing a jar of already chopped and cooked nopales will usually be the most convenient way of employing this vegetable, as long as it will be used in a cooked dish. Empty the contents of the jar into a large strainer. Remove (or not—it’s your call) the whole chile pepper and bits of onion and/or herbs that are often included in the jar. Rinse the nopal pieces under running water to get rid of any of “slime” that may linger and to wash off some the “jarred” flavor. Drain, then use as-it or cut the nopales into smaller pieces as an ingredient to a salad, soup, or stew.
If you decide to use fresh cactus paddles—and you might need to, if you plan to grill them or use them in a drink, for example—you’ll have to make sure they are carefully cleaned of their thorns first. Handle them with tongs until all the tiny stickers are gone. Rick Bayless has a great video showing how to use a sharp knife to effectively clean fresh cactus pads. If they need to be cooked, steam your nopales in the way described by him, or boil them (leaving plenty of “head room” in the pan, since a hefty froth may form while cooking.) Once cooked, use them in the same way that you would use the jarred version.
Recipes to make with cactus:
- Traditional Mexican Cactus Salad (Ensalada de nopales)
- Grilled Cactus Pads (part of my Rustic Campfire Carne Asada meal)
- Mexican Chick Pea and Cactus Soup
More info on nopales:
- How to Cook Nopales – from Mexico in My Kitchen
- Cactus Paddles or Nopales: Cleaning and Cooking – from Patty Jinich
- Rick Bayless video on how to clean and cook nopales
All text copyright by Robin Grose
Photo credits:
Cactus pads in basket: “Comida de Dioses” by Diógenes on Flicker, CC by-SA 2.0 no modifications
“Trimming Nopales” by Emma on Flicker. CC by-SA 2.0 no modifications.
Latest update: 09 June 2024
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