The edible pads of the Opuntia cactus, a common ingredient in Mexican cuisine, are referred to by their Spanish name, “nopales.” When translated into English, this term corresponds to “cactus pads” or “nopal cactus pads.” For example, a dish containing sliced and cooked nopales would be described in English as a dish containing cooked cactus pads.
Using cactus pads in culinary applications provides several advantages. They are a good source of fiber, vitamins, and minerals. Historically, nopales have been a staple food in many regions of Mexico and the Southwestern United States, prized for their nutritional value and resilience in arid climates. Their cultivation also offers a sustainable agricultural option in areas with limited water resources.
