Nopal

Opuntia ficus-indica · Vegetable

40 pairings

Nopal is the flattened, fleshy stem segment (cladode or pad) of the prickly-pear cactus, chiefly Opuntia ficus-indica, eaten as a green vegetable across Mexico and Central America. Young pads — sold as nopales — are de-spined and cooked, with a crisp-then-tender bite, a bright vegetal tartness, and a mucilaginous, okra-like juiciness that thickens stews and salsas.

Picking a good onedrag

Turgid, brilliant green, rigidFloppy, yellowing, soft at the base

Market freshThe all-rounder: grilled asado, diced and boiled, or fried with onion and chilli. Pick the hand-sized pads - a thick one with spongy white flesh is overmature and tastes sour. Scrape the areoles, trim the rim and the cut base, then rinse.Everyday best

SkinGreen, the shine going matte, a few handling scuffs

AreolesClean, a few short spine stubs still standing

The bendFirm, bends a little and springs straight

The cut baseDry, faintly browned at the rim

What to look for, from turgid, brilliant green, rigid to floppy, yellowing, soft at the base.

Preparing