The Prickly Pear and its related, Indian Fig, Cactus is one of my favorite wild foods. I collect the fruit in late summer through winter, so that is a topic for another brook. But, while the fruit varies in flavor and quality, it can be much like kiwi. With the spines removed and peeled, the fruit is excellent eaten fresh, turned into a sherbet or similar frozen dessert, or used to make wine. The cactus pads are not sweet like the fruit. But, they are very popular in Mexican cooking, often called nopales or tunas. The spines should be burned off and the cactus pads peeled. Then, they can be eaten like okra or grilled and added to tacos, etc. Honestly, I think prickly pear is fantastic!
I gave long instructions for fajitas under Orpine, and I think that gives you the general idea. Nopales are more traditionally used in Mexican cooking and I would advise tossing them in with most any recipe for your favorite Mexican dish. The only real difference is that cactus pads are much thicker and meatier. A lot of people like to boil them and drain before cooking in a pan. I usually grill them, so I skip this step. Regardless, cook until soft and slice into bite sized pieces. Nopales are nearly always cooked with tomatoes, peppers and onions. This is a classic flavor combination. This is one of the few wild foods commonly served in restaurants and most often I have enjoyed Nopal tacos made with this vegetable combination and cotija cheese. This is probably the only vegetarian taco I really like. The key is really the fresh corn tortillas. Of course, you can use the same vegetable combination with scrambled eggs – topped with cheese and hot sauce or salsa, that is a favorite breakfast of mine. Cooked nopales also make a great addition to a salad, especially if you have some smoked pork or grilled chicken. Speaking of pork and chicken, the same vegetable combo added to some good broth or stock makes a great soup – I enjoy this soup, especially in the winter, topped with tortilla chips.
Additionally, I would like to recommend that you try an ingredient that really freaks a lot of people out, but is traditional to most every culture before modern times.... pork brains (or calf brains if you can find them) – pork brains are still sold canned in rural grocery stores where I live. The texture of brains is much like scrambled eggs. They are soft and creamy as brains are mostly fat. The combination of the brains with the soft, cooked Nopales, tomatoes, peppers and onions will make them barely distinguishable in the eggs. But, they will add a richness and a good deal of nutrition. This is a good way to introduce brains into your diet or to trick others into eating them... not that I would recommend tricking people, of course (mischievous grin implied). But, if you throw enough hot sauce and cheese on there, very few people would even know. Another great, forgotten ingredient is tripe. Tripe is the stomach of the cow. It is a bit difficult to prepare at home, but store bought it should be clean to a pure white and have little odor. Chopped and added to a spicy soup as described above and simmered until tender, it is very good. Tripe likes strong flavors and while I don't recommend over-indulgence, tripe soups have been considered a hangover cure in most every European country and Mexico.
This article is an excerpt from
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The information on this site is not intended to diagnose or treat any disease or condition. Nothing on this site has been evaluated or approved by the FDA. I am not a doctor. The US government does not recognize the practice of herbal medicine and their is no governing body regulating herbalists. Therefore, I’m just a guy who studies herbs. I am not offering any advice. I won’t even claim that anything I write is accurate or true! I can tell you what herbs have “traditionally been used for.” I can tell you my own experience and if I believe an herb helped me. I cannot, nor would I tell you to do the same. If you use any herb I, or anyone else, mentions you are treating yourself. You take full responsibility for your health. Humans are individuals and no two are identical. What works for me may not work for you. You may have an allergy, sensitivity or underlying condition that no one else shares and you don’t even know about. Be careful with your health. By continuing to read my blog you agree to be responsible for yourself, do your own research, make your own choices and not to blame me for anything, ever.
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