Nopalitos Mix
By Chef Ida Rodriguez


2 pounds Cactus Leaves (Nopales) 
Olive Oil Spray 
Salt and Fresh Ground Black Pepper 
1 large Organic Tomatoes chopped 
1/2 cup Organic Yellow Onion chopped 
1/2 cup Parmesan Cheese grated 
1/2 cup Red Wine Vinegar 
1/2 cup Olive Oil 
2 medium Serrano Chiles seeded and chopped 
1/2 cup Cilantro chopped 


Clean nopales by scraping the surface of the nopales to remove the tiny spines. Trim the edges. 

Spray nopales with olive oil and season with salt and pepper. 

Grill on a preheated grill about 5 minutes on each side, until tender. 

Cool to room temperature, then chill at least 4 hours or overnight. Cut nopales into strips 1/4 inch by 2 inches long. 

Mix with all remaining ingredients. Season to taste with salt and pepper. 


This may be served as a side dish or in tortillas like tacos, topped with avocado.