Guide Note

Nopales are the pads of the prickly pear cactus (genus: Opuntia), peeled and de-spined and used as a vegetable. The plant has a wide distribution, with a closely-related species found as far north as southeastern Canada. Its influence on Canadian cuisine has, however, been minimal, and the Nopales is used chiefly in regional Mexican and Mexican-American cooking.

Fast Facts

1. Slightly tart flavor
2. Estimated 10,000 farmers in Mexico cultivate Nopal
3. Rich in dietary fiber
4. Reduces Glycemic Effect
5. Also known as "Prickly Pear"

Nopales have a taste and texture something like green beans with a hint of tartness, and become somewhat mucilaginous when cooked, although less than okra. They are used in a wide range of culinary roles, often wherever a green vegetable is needed, and are often served pickled or candied (as acitrón).