Nopales, a Mexican Staple, Arrives in Oregon Markets

The other day I was at the farmers' market and was delighted to see a vendor displaying a basket of cactus paddles, called "nopales." Terrific in salsas and stews, they also go well with eggs and in salads. The following essay by Jodi Monroy, Director of Mixta Words and staffer at the Beaverton Farmers Market, is reprinted from the most recent market newsletter.

Nopales

Nopales (cactus paddles) are a staple food in parts of arid Mexico but not so much here in the Pacific Northwest, so we were amazed to find some at Denison Farms last week!  We love it when our farmers are innovative and push the agricultural limits. It makes the culinary possibilities so exciting.  And the very best part: Denison Farms sells them already de-spined! Trust me, that is a really good thing.

Nopales are traditionally used in Ensalada de Nopales (Cactus Salad) and then eaten as a side dish or pico de gallo-style. Ensalada de Nopales makes a unique topping for tacos or mixed with eggs for breakfast. Nopales' flavor has been described as almost like a green bean. Don’t be put off by the slippery texture or “baba” en español (like Okra)—it will dissipate as the nopales cook.

Classic recipes for Ensalada de Nopales almost always include lots of garlic and cilantro, like this one adapted from La Cocina De Leslie.

Ensalada de Nopales

1 lb. of nopales (cactus paddles), washed and sliced or chopped in 1/4" dice
1 bunch cilantro in two parts, half on the stem and half de-stemmed and chopped fine
3 cloves garlic
2 roma tomatoes, chopped
1/2 med. onion, chopped
1-2 Tbsp. vegetable oil
Juice of 1 lime
Salt

There are two ways to cook cactus paddles for Ensalada de Nopales. The traditional way of cooking nopales is to boil the cactus in water to cover in a medium saucepan with cilantro sprigs, garlic and a couple of pinches of salt for about 30 minutes. When done, fish out the cilantro sprigs and garlic and discard. Using a strainer, let the nopales sit until all of the liquid drains away.

The second method is one which reduces the amount of “baba” (gooey liquid) that the nopales release. Put the sliced or chopped cactus paddles in a non-stick skillet with the cilantro sprigs, garlic and a couple pinches of salt, without any water at all. Cover and cook over low heat. Within minutes the nopales will start to release their own liquid, which is plenty to completely cook the nopales. Continue to simmer over low heat, stirring occasionally, until all of the liquid has been absorbed and the nopales are completely cooked with very little to no “baba” (gooey liquid). Discard the cilantro sprigs and garlic.

And now for the ensalada: gently mix together the cactus, chopped onion, tomato and the chopped portion of the cilantro. Toss with vegetable oil and lime juice and season lightly with salt. ¡Provecho!

Top photo by Diógenes el Pacífico/Flickr.

Mazatlan, Pt. 3: The Fungus Among Us

For years I've been reading about huitlacoche, the Mexican delicacy made from a black fungus that grows on corn. So I was thrilled to see it on the menu at a restaurant called Copa de Leche on the Malecon, the beachfront drive in the old section of the city. The huitlacoche was used as a stuffing in handmade empanadas, and came with sides of salad and refried beans. The filling had a tart, earthy flavor that was unlike anything I'd ever had before, and the crust of the empanadas was crisp and crunchy, a perfect pairing.

We also ordered a bowl of tortilla soup, a favorite from previous trips and one that I've made at home a few times. Simple to make if you start with a rich chicken or vegetable broth, simmer it with tomatoes, onions and garlic, then add strips of fried corn tortillas, chunks of avocado and lime juice just before serving. The crispness of the tortilla adds a lovely crunch to this flavorful soup, and it was almost as good as the definitive version I first tasted at the Red Cabbage Cafe in Puerto Vallarta.

The menu also listed nopales in garlic sauce, cactus leaves that had been skinned, chopped and cooked in oil with whole cloves of garlic and sliced mushrooms. Terrific by itself, this would also be fantastic as a side dish with meat or in tacos with grilled meat and corn tortillas.

The chicken in mole sauce capped off the meal perfectly, the deep red chile sauce with a hint of heat and tender chicken just begged to be eaten stuffed into bits of warm tortillas torn from the pile on the table.

Sitting on the covered beachfront patio, sipping margaritas or a Pacifico with a squeeze of lime in it and watching the world go by made this a perfect spot to while away an afternoon, then head back for a nap before dinner. Vacations are such hard work!

Read the other posts about my trip to Mazatlan: The Historic Scene, The Mercado Central, Evening on the Plazuela Machado, Groovy Graffiti, Bewitching Breakfast and Adios.