Mario Rodriguez’s Cactus Salad (Nopalitos)

Why haven’t I eaten this all my life? Delicious, abundant cactus is a neutral foil for all of this flavor.

Serves 4 -6

Ingredients

• 1 package (2 cups) cut nopal, diced
• ¼ cup finely chopped cilantro, including leaves and stems
• 1 small white or red onion, finely chopped
• 1 medium tomato, coarsely chopped
• 1 to 2 jalapeño peppers, finely chopped
• 2 tablespoons fresh lime juice
• ½ teaspoon salt
• Small pinch Mexican oregano, optional
• 2 tablespoons olive oil, optional
• Queso Fresco, optional

Method

• Boil nopal (cactus) until the slime is gone and texture is al dente. Avoid over cooking.
• Rinse under cold water to remove any residual slime.
• In a medium bowl, combine cilantro, onion, tomato, jalapeño, lime juice, and salt. Add oregano and olive oil, if desired.
• Add the nopal.
• Season with salt.
• Let sit for an hour to absorb the flavors.
• Just before serving, crumble a handful of queso fresco over the salad, if desired.

You can find nopal, packages or “paddles” with spines removed at Super A and Vallarta Markets.