Mexican Cactus Paddle Soup (Sopa de Nopal)

History & Origin

The nopal cactus is one of Mexico's most emblematic ingredients, both culturally and gastronomically. The cactus plant appears on the Mexican national coat of arms, and has been part of Mesoamerican peoples' diet for over 8,000 years. The Aztecs and other pre-Hispanic peoples consumed cactus paddles both raw and cooked, recognising their medicinal properties for controlling glucose and cholesterol. Cactus paddle soup is one of the simplest and most everyday preparations showcasing this ingredient's versatility. In many Mexican homes it is prepared weekly, especially during Lent, when Catholic tradition encourages reduced meat consumption. Cactus paddles are an excellent source of fibre, vitamins and minerals with very few calories. Innumerable regional variants exist. In central Mexico it is prepared with chicken stock and enriched with epazote. In the north it is simpler with beef stock and basic vegetables. In Oaxaca and the southeast, local aromatic herbs are added. The version here is the most widespread in central Mexican homes, with a flavoursome, spiced broth. The secret to good cactus soup is eliminating the baba (viscous mucilage) from the cactus, achieved by briefly blanching in salted water before adding to the broth.