Cactus Paddle Tacos (Tacos de Nopales)

History & Origin

The nopal cactus is one of Mexico's most emblematic ingredients, with history far beyond gastronomy: the maguey and nopal are symbols on the national coat of arms. The Aztecs consumed nopales from pre-Hispanic times; 16th-century Spanish chroniclers describe how tender pads were eaten roasted, boiled or raw with salt. Cactus tacos represent one of the simplest and most everyday ways to eat this vegetable. They are especially popular during Lent, when Mexican Catholics avoid red meat on Fridays. During these weeks, taco stalls throughout Mexico offer cactus tacos as a vegetarian alternative. The trick for great cactus tacos lies in proper preparation. The "baba" - that viscous, sticky liquid the pads secrete - must be eliminated before cooking. This is achieved by boiling with salt, tomatillo husks and baking soda, or sautéing over high heat in a dry pan. Cactus tacos admit many variations: with beans, cheese, egg, chorizo. The purest version is simply cactus, onion, tomato and chile, cooked together in a pan with oil and flavoured with epazote. Served in freshly made tortillas, they represent one of the most nutritious Mexican antojitos.