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.