One of Mexico’s lesser-known indigenous ingredients, cactus paddles (nopales) feature in many vegetable dishes. This Cactus Paddle Salad from Tlaxcala and the Federal District provides texture, color and tang. To enhance flavor and ease preparation, Margarita Carillo Arronte of Mexico: The Cookbook, advises using young nopales. “They are lemony and very tender,” she says.
For more classic Mexican recipes, check out Mexico: The Cookbook.