Cactus Paddles in Pasilla Chile Sauce

History & Origin

Cactus paddles (nopales) are one of Mexico's most iconic foods, featuring on the national emblem and forming part of the Mesoamerican diet for over 9,000 years. The nopal cactus is an extraordinary survivor: it thrives in arid conditions where other crops fail, and has fed indigenous and rural communities throughout Mexican history. Cactus paddles in pasilla chile sauce are a quintessential Lenten dish, especially in the central states: Puebla, Hidalgo, Estado de México and Mexico City. During Lent, when Catholic tradition encourages abstaining from meat on Fridays, cactus paddles take centre stage on the Mexican table. The pasilla chile — a dark brown, almost black dried chile with an earthy, fruity aroma and moderate heat — makes this stew profoundly satisfying. The combination of the cactus paddle with its slightly gelatinous texture, the dark pasilla sauce, caramelised onion and garlic creates a dish of deceptive simplicity: few ingredients, but deep Mexican soul.