The Vegetable and the Plant
Nopales are the flat, oval pads of the prickly pear cactus, a plant of the genus Opuntia. The singular is nopal, and the diced, cooked form is often called nopalitos. The same plant produces the fruit known as tuna, but this article is about the pads.
Cactus has been eaten in what is now Mexico for a very long time, and the nopal appears in the country’s imagery as well as its cooking. Today it is an ordinary vegetable in central Mexico and a common sight among market produce, where whole paddles are stacked on tables and vendors often clean them on request.
What They Taste Like
Cooked nopales taste green and lightly tart, somewhat like green beans or a cross between green pepper and asparagus, depending on who is describing them. Their most notable feature is a clear, slippery sap called baba, similar to the mucilage in okra. Some people enjoy it and others find it off-putting. Much of the technique of preparing nopales is about managing that sap.
Buying
Look for small to medium paddles that feel firm and look bright green. Younger, thinner pads are typically more tender. Avoid any that are wilted, dried at the edges or soft. If you can buy them pre-cleaned and diced, that is a convenient option and widely available in some places in jars or bags, though jarred nopales are softer and usually quite salty.
Cleaning the Paddles
The spines are the main obstacle. Even pads sold as “spineless” often have small bumps with tiny, nearly invisible prickles at their base, called glochids. Protect your hands:
- Hold the paddle with tongs or a folded towel, or wear thick gloves.
- Lay it flat on a board and scrape away the bumps with the back of a knife, working from the base toward the tip on both faces.
- Trim around the edge, cutting away a thin strip, and cut off the thick base.
- Rinse well under running water.
Take care when handling, because glochids can lodge in skin and are annoying to remove. If you do get some, remove them with tape or tweezers.
Cooking Methods
Boiled. The classic method. Cut the cleaned paddles into strips or squares and simmer in salted water, often with a piece of onion. Many cooks add a few corn husks, a splash of vinegar or a pinch of baking soda to the water, with the belief that it reduces the slime. Others skip these additions. Cooking time is typically ten to twenty minutes, until tender but not mushy. Drain and rinse, and the nopales are ready to season.
Grilled. Whole paddles are scored, brushed with a little oil and cooked on a hot griddle or grill until browned on both sides. High, dry heat evaporates much of the sap, so grilling gives a firmer texture with a pleasant char. They are eaten as a side with grilled meat, or sliced into tacos. A comal griddle works well for this on the stovetop.
Sauteed or fried. Diced nopales are cooked in a dry skillet first to cook off the liquid, then combined with oil, onion and chile.
Where They Appear
- Nopales salad: the cooked, cooled pieces are tossed with tomato, onion, cilantro, lime juice and sometimes fresh cheese.
- With eggs: scrambled with egg, a common breakfast.
- In tacos: simmered with onion and chile, or grilled.
- Soups and stews: sometimes added to simmered dishes such as beans or meat broths.
- Salsas: diced cooked nopales can be mixed into salsa styles with tomato and chile.
- Stuffed or layered: as a vegetarian alternative in some regional recipes.
Their gentle flavor works well with strong seasonings. It pairs naturally with onion, garlic, chile, lime, cilantro and cheese such as queso fresco.
Reducing the Slime
If the texture bothers you, several tricks are used, though results vary:
- Cut the pads small and cook them in a dry or lightly oiled pan before adding other ingredients.
- Boil them in plenty of salted water and rinse afterward under cold water.
- Grill them whole at high heat.
- Salt the cut pieces and let them sit, then rinse.
None of these is necessarily the single right way, and tradition differs by household.
Storage
Uncleaned paddles keep for several days in the refrigerator. Cooked nopales keep about as long in a covered container, and they freeze reasonably well, though the texture softens. Pre-cut jarred versions should be rinsed to remove brine.
A Note on Health Claims
You may see claims that nopales help with particular health conditions. Some research exists, but results are limited and you should not treat nopales as a medical treatment. Anyone managing a health condition should follow their doctor’s advice. As a food, they are simply a low-fuss, versatile vegetable.