We boiled our coveted nopales over a traditional charcoal grill and waited. Nopales are notoriously sticky and gooey as they are filled with mucilage, a thick gluey substance that is the keeper of the cactus' fibre. "Hold them steady while you slice, first lengthwise and then across the width," she instructed. "It is a Mexican 'superfood'," her daughter Joycelyn laughed.īesides the pad, nopales also bear a small oval-shaped fruit called the tuna, which has a sweet taste that's similar to watermelon and is used in juices, cocktails and jellies.Īs we assembled the tomatoes, onions, garlic and coriander for the salad– all picked fresh from the farm – we had a quick lesson in slicing nopales from Jocelyn. "You can boil it, grill it, eat it raw as a juice or add it to a stew, salsas or eggs." "You can do everything with this cactus," said Garcia while she helped us prepare our meal. That is why they can be found as a mainstay in almost every Mexican home. Packed with vitamins, minerals and dietary fibre, one nopal pad can fill a hungry stomach for hours, Garcia explained. They are extremely healthy, nutritious and versatile. With the taste of a slightly tangy green bean and its ability to be added to almost every meal, nopales have been an important dietary staple for centuries. In a place that receives very little rain, cacti not only survive but also thrive – just like Garcia and her ancestors who have lived and worked off this arid, inhospitable land for centuries.Īs Garcia showed us how to pick out the perfectly ripe nopal pad – the ones that are young and vibrant, almost electric green in colour – she told us that nopals are the most tender and juicy in the spring but can be harvested year-round. It grows everywhere, reproduces easily and flourishes even in harsh climates like Mexico's Baja Peninsula. It is very symbolic for the Mexican people."Īs we walked past the goats, the native desert scrubs and a small family garden, it was easy to see why the cactus has become so embedded in Mexican life. "It can be found on our flag, in art, and even within ancient mythology based on the founding of Tenochtitlán, the ancient Aztec capital, and modern-day Mexico City. "This cactus is deeply woven into our culture and national identity," Danny explained as we toured Garcia's family farm. "The nopal cactus comes from a Nahuatl word 'nohpalli' dating back to pre-Columbian times," said Danny Perez, our guide from Dharma Expeditions, a Los Cabos-based outfitter that connects travellers with the ranchero (rancher) community for a traditional cooking class. This nutritional food can be found almost everywhere – from Mexican homes, taqueros (taco vendors), restaurants and cooking classes to now infiltrating America's Southwestern cuisine. Known as one of the most traditional ingredients in Mexico, nopales are making a comeback. Despite its appearance, it worked just fine as part of the ensalada de nopales (cactus salad) we prepared for our farm-to-table lunch at her family ranch, El Barranco, located 30 miles north of Cabo San Lucas in Mexico's Baja Peninsula. Garcia laughed when I showed her my butchered nopal. What took Garcia only five seconds took me, the unskilled guest, five minutes – and I still didn't get it right. Like her ancestors, Garcia is continuing a long-held tradition of harvesting nopales, one of Mexico's most beloved food staples. It was just 03:00 and she had only three more hours until the truck arrived at her family's small ranch to collect her precious cargo – 11 bags in all – and bring them to the market. Once completed, Garcia tossed it into a burlap sack and continued. Using a small pocketknife, she skilfully made swift, angled motions turning the pear-shaped nopal ever so slightly to cut off the thorns to perfection. Inside, Garcia sat down on a plastic chair, reached into a large bucket, and carefully grabbed the first nopal (pad of a prickly pear cactus) in just the right place to avoid its thorns. Quietly, she grabbed a small flashlight on her bedside table, slipped on her shoes, and walked out into the warm desert air to a covered makeshift kitchen. Rita Garcia rose to an inky black sky peppered with stars.
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