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Mexican-Style Cactus Paddles (Nopales a la Mexicana)

Name: Mexican-Style Cactus Paddles (Nopales a la Mexicana)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 3 Tomato; 1 White onion; 2 Serrano chilli; 2 cloves Garlic; 1 bunch Fresh coriander; 30 ml Vegetable oil; to taste Salt; 6 Cactus paddles

35 min (15 prep + 20 cook) Easy 4 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 11 Mar 2026 · Updated: 20 Mar 2026

Cactus paddles sauteed with tomato, onion, chile, and cilantro.

About this recipe

Nopales a la mexicana is a simple, healthy, and flavorful stew that combines nopal cactus paddles cut into strips or small squares with the three colors of the Mexican flag: green from chile and cilantro, white from onion, and red from tomato. The nopales are first boiled to remove the mucilage, then sauteed with a sofrito of tomato, onion, chile, and garlic. They can be eaten on their own as a side dish, in tacos, as quesadilla filling, or alongside scrambled eggs for breakfast. It is an affordable, nutritious dish that highlights one of Mexico's most emblematic ingredients. Nopales are rich in fiber, calcium, and antioxidants, making them an ancestral Mexican superfood.

History & Origin

The nopal cactus is perhaps the deepest symbol of Mexican identity: it appears on the national coat of arms and flag. Pre-Hispanic peoples consumed it over 9,000 years ago, making it one of the oldest foods in Mesoamerica. The Aztecs called it "nopalli" and considered it a gift from the gods. The "a la mexicana" preparation (with tomato, onion, and green chile) is a cooking style that evokes the flag's colors and is applied to many ingredients. Nopales were so important to the Aztecs that Tenochtitlan itself was founded where they found an eagle on a nopal devouring a serpent. During Lent, nopales become the star of Mexican cuisine as they replace meat in numerous stews. Mexico produces over 800,000 tons of nopal per year, with Milpa Alta in Mexico City being the most important production zone. The nopal has been recognized by the FAO as a food of the future.

Estimated cost

£8.00

Total cost

£2.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

Calories

Protein

Carbohydrates

Fat

Fibre

320mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Limpia the cactus paddles retirando the espinas with a knife. Cut into strips or cuadritos según tu preferencia. Wash them well.
2
Boil the cactus paddles in water with salt, a trozo of onion and a pinch of bicarbonate of soda for 10-12 minutes. Rinse them very well under the chorro of cold water for eliminar completely the baba.
💡 El bicarbonate of soda ayuda a reducir the baba. Rinser well es clave for the texture final.
3
Heat the oil in a frying pan amplia over medium heat. Sauté the onion until translucent (3 minutes). Add the garlic and the serrano chillies; cook 1 minuto more.
4
Add the tomato chopped and cook 5 minutes until suelte its jugos and suavice, stirring occasionally.
5
Add the cactus paddles drained to the sofrito. Mix well and cook 5-7 minutes over medium heat for that the flavours integren. Season with salt.
6
Remove from the heat and espolvorea with chopped fresh coriander. Serve como garnish, in tacos or with eggs revueltos and warm tortillas.