If I Hadn’t Come to Mexico, I Wouldn’t Have Known That Cacti Can Be Eaten

Summary

The author discovered the culinary versatility of cacti, specifically Nopal, in Mexican cuisine after moving to Mexico City and trying tacos with this unexpected ingredient.

Abstract

The article recounts the author's culinary journey in Mexico City, where an encounter with a street taco vendor led to the discovery of Nopal, a type of edible cactus. Initially unaware that cacti could be eaten, the author was intrigued when offered Nopal as a taco topping. The experience expanded the author's understanding of Mexican cuisine, revealing Nopal's widespread use in various dishes beyond tacos, such as Huevo con Nopales and Nopales Rellenos. The first taste of Nopal introduced a unique blend of tanginess and chewy texture, which, when combined with traditional taco ingredients, created an unforgettable culinary experience. The author expresses gratitude to the readers and invites them to support the story by buying a cup of coffee, while also promoting their social media profiles and recommending an AI service.

Opinions

The author was initially surprised to learn that cacti, specifically Nopal, are edible and widely used in Mexican cuisine.
The author found the taste of Nopal to be a pleasant surprise, describing it as tangy with a unique, slightly chewy texture.
The author seems to have a positive opinion of Mexican street food, particularly the tacos from a local taqueria, highlighting the enticing aroma and the skill of the taco vendor.
The author appreciates the versatility of Nopal in Mexican cuisine, noting its presence in both street food and more upscale dining establishments.
The author values reader support and engagement, as evidenced by the invitation to buy a cup of coffee and the promotion of their social media profiles.
The author endorses an AI service, suggesting it as a cost-effective alternative to ChatGPT Plus (GPT-4), indicating a belief in the service's utility and value.

My interest arose when the taco vendor mentioned “Nopal.”

Photo by Author

I used to think that cactus was just hardy desert plants. I never thought that cacti could be consumed until I moved to Mexico.

This culinary insight came as an unexpected treat. It all began when I went outside to get some tasty tacos in my neighborhood. I vividly remember, in 2020, that after my first bite of Tacos, I could eat them every single day. That place was just a street taqueria. The tantalizing aroma of sizzling meat and onions filled the air. The sound of tortillas sizzling on the Plancha created a rhythmic melody that could entice anyone’s taste buds.

Then I placed an order for a couple of “Taco de Arrachera.” That’s when the friendly taco vendor, with a smile playing on his lips, asked, “Con todos? Cebolla, Papas, Nopal?” In my perplexed expression, I couldn’t help but ask, “¿Qué es Nopal?” His eyes twinkled with amusement as he expertly grabbed a green-flattened cacti pad and skillfully sliced it into pieces on the griddle.

Taco de Arrachera with Papas, Cebolla, y Nopal. Photo by Author

Prickly pear, or Nopal as the locals say it, are those green, flat pads that have become a culinary staple in Mexico. Nopal is ubiquitous all over the country, whether you’re dining out at a bustling street food stall or dining in a more fancy restaurant. Nopal isn’t just for tacos; you can enjoy it in different dishes like Huevo con Nopales, Nopales Rellenos, or Nopales con Pollo.

Once that first bite reached my palate, the strange taste swirled into my mouth — a combination of tanginess and a unique, slightly chewy texture. It’s like green beans with a sour taste. And when it blended with the juicy meat, fresh cilantro, and a touch of spicy salsa, created a tantalizing taco that I’ve ever had.

Food — Mexico City

If I Hadn’t Come to Mexico, I Wouldn’t Have Known That Cacti Can Be Eaten

My interest arose when the taco vendor mentioned “Nopal.”

Thank you for reading this story ❤

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