Cactus, or Nopal, is a typical sight in the Mexican landscape.
It is not strange that it should find its way into the local
cuisine. The use of Nopalitos is prehistoric, and during the
Spanish conquest and the Roman Catholic observance of
serving meatless dishes during Lent, Nopales was a good
healthy option; now they are a part of everyday cooking. The
paddle, or tender pads, of the plant (called prickly pear in
the U.S.) are eaten as a green vegetable in Mexico. The best
young shoots are packed fresh, pickled or preserved. Sliced
for convenience, their use lends itself to a variety of dishes,
such as traditional nopalitos salad or soup. Combined with
seafood, omelets, quiches, and casseroles, nopalitos adds a
delicious and authentic flair.
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