5 CACTUS RECIPES FOR CINCO DE MAYO March 05 2016, 0 Comments
For this Cinco de Mayo, we’re skipping the carne asada and enchiladas and swapping them for a more traditional ingredient: cactus.
The nopal cactus, also known as “prickly pear,” is a plant native to the mountains of Mexico. It has been used as both a food and for its medicinal benefits by the native peoples of that region since ancient times. It has been widely valued for its nutrition and vitamin content, which includes riboflavin, vitamin B6, copper, iron, fiber, vitamin-A, C, K, calcium, potassium, magnesium, and manganese. It’s high content of dietary fiber makes it widely used to aid in digestion.
If your grocery store or farmers market doesn’t sell cactus, you can find it at most Latin grocery stores in the produce aisle, either whole or already prepped and chopped. (My local Whole Foods is selling bags of already chopped cactus for Cino de Mayo).
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