Stir
in nopales and the cilantro sprigs.
People prefer them for their tenderness, and because they render less of that viscous liquid common
in Nopales.
Not exact matches
Along with the beautifully ripe papaya, which reminded us of our last trip to Cancun, I found
nopales (cactus), exotic banana varieties and the best horchata I've had
in a long time.
It's a common sight
in Mexico to see a
nopales salesman on the street or
in a market, scraping the spines off the cactus pads, peeling them, and then cutting them into thin strips.
Oaxaca is known for its uncommon foods: floras de Calabasas or squash blossoms are frequently used
in dishes (delicious);
nopales or prickly pear cactus leaves grace some salads and soups (without spiny needles, of course); and there are chapulines, grasshoppers grilled
in oil until crunchy and sprinkled with red chile powder (okay, I did eat one e... ah, several).
In this case,
Nopales are cooked with these 3 ingredients and a few more add - ons, for flavor and seasoning.
While we love our farmers market, we are also regulars at our local hispanic grocery store for things that you can't quite find
in your CSA bag — like
nopales (better known as cactus).
Here
in the States, you can find
Nopales being sold at Latin stores, and some even sell them already cleaned or even chopped
in small plastic bags, just the way they are sold
in some places
in Mexico.