Today I watched PBS and the show that was on (hell, I don't rememer the name
of it), featured antojitos, which I assume means something like appetizers.
Anyway. It looked yummy and I can't wait to make some. Anybody got any
good links or recipes for these things?

PS Where can you get "paddle cactus"? Can you order it online?

TIA
SD

--
Be Careful What You Wish For.

> >PS Where can you get "paddle cactus"? Can you order it online?
>
> I've never heard of "paddle cactus" but it's probably just another
> name for the opuntia or nopalea species (which grow wild
> everywhere from CA through TX. You can probably find some already
> cut and processed in jars.
>
> Every city has a Mexican grocer nowdays, don't they?
>
> -sw

You would think so, wouldn't you. Even in my area which has Tysons (the
mega chicken/turkey producers, check your meat section), who, as everyone
knows is rife with illegal aliens doesn't seem to have any Mexican
groceries. Go figure.

SD

It's just the cactus that is called "Nopal" in the markets. Diana Kennedy's
latest book has photos showing how to clean it. Here in Houston, we can buy it
in bags, already cleaned and diced (at Fiesta).

I don't know how true that is, my husband coming from Mexico
(Nayarit-Jalisco) likes Nopales and says that it is quite popular where he
is from.

I've never seen anything cooked using Nopales when I was in Texas. But
then again, I really don't see Nopales served in the Mexican restaurants
here in Cali either.

Linda

"Steve Wertz" > wrote in message
...
> On Sun, 7 Mar 2004 01:28:18 -0600, "Shashay Doofray"
> > wrote:
>
> >> >PS Where can you get "paddle cactus"? Can you order it online?
> >>
> >> I've never heard of "paddle cactus" but it's probably just another
> >> name for the opuntia or nopalea species (which grow wild
> >> everywhere from CA through TX. You can probably find some already
> >> cut and processed in jars.
> >>
> >> Every city has a Mexican grocer nowdays, don't they?
> >>
> >> -sw
> >
> >You would think so, wouldn't you. Even in my area which has Tysons (the
> >mega chicken/turkey producers, check your meat section), who, as everyone
> >knows is rife with illegal aliens doesn't seem to have any Mexican
> >groceries. Go figure.
>
> SCome to think of it, I think cactus is used more in California
> Mexican cooking than it is in say - Texas-Mexican cooking. Just
> my observation from living in both states (in cities where
> Mexicans outnumber the Anglos)
>
> -sw

With the exception of Brownsville, lots and lots of nopales there...

"Linda" > wrote in message
...
> I don't know how true that is, my husband coming from Mexico
> (Nayarit-Jalisco) likes Nopales and says that it is quite popular where he
> is from.
>
> I've never seen anything cooked using Nopales when I was in Texas. But
> then again, I really don't see Nopales served in the Mexican restaurants
> here in Cali either.
>
> Linda
>
> "Steve Wertz" > wrote in message
> ...
> > On Sun, 7 Mar 2004 01:28:18 -0600, "Shashay Doofray"
> > > wrote:
> >
> > >> >PS Where can you get "paddle cactus"? Can you order it online?
> > >>
> > >> I've never heard of "paddle cactus" but it's probably just another
> > >> name for the opuntia or nopalea species (which grow wild
> > >> everywhere from CA through TX. You can probably find some already
> > >> cut and processed in jars.
> > >>
> > >> Every city has a Mexican grocer nowdays, don't they?
> > >>
> > >> -sw
> > >
> > >You would think so, wouldn't you. Even in my area which has Tysons
(the
> > >mega chicken/turkey producers, check your meat section), who, as
everyone
> > >knows is rife with illegal aliens doesn't seem to have any Mexican
> > >groceries. Go figure.
> >
> > SCome to think of it, I think cactus is used more in California
> > Mexican cooking than it is in say - Texas-Mexican cooking. Just
> > my observation from living in both states (in cities where
> > Mexicans outnumber the Anglos)
> >
> > -sw
>
>

Linda wrote:

> I don't know how true that is, my husband coming from Mexico
> (Nayarit-Jalisco) likes Nopales and says that it is quite popular where he
> is from.
>
> I've never seen anything cooked using Nopales when I was in Texas. But
> then again, I really don't see Nopales served in the Mexican restaurants
> here in Cali either.
>
> Linda
>

snip

I had nopales in Guadalajara on several occassions. A lot of my local
friends there appreciated the fact that I ate them.

Here in San Diego there are several places that serve nopales. I've had
them in omelettes, as a side dish and (using the entire leaf) as a bed
for fish.


jim

"Shashay Doofray" > wrote in message
news:VGg2c.2378$v93.1787@fe21...
> Today I watched PBS and the show that was on (hell, I don't rememer the
name
> of it), featured antojitos, which I assume means something like
appetizers.
> Anyway. It looked yummy and I can't wait to make some. Anybody got any
> good links or recipes for these things?
>
> PS Where can you get "paddle cactus"? Can you order it online?
>
> TIA
> SD
>
> --
> Be Careful What You Wish For.
>
>
>
Nopales Guisados

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound cactus leaves, dethorned -- cut in 1/4" strips
1 small onion -- cut into thin strips
1/4 cup cilantro -- chopped
1 dried red New Mexico chile or similar -- seeded
and soaked in
-- hot water until soft
salt -- to taste
vegetable oil for frying

Cook nopales in boiling salted water until their color changes to dark
green and they are soft. When they are done, rinse well to remove the
sliminess (similar to okra). In a skillet, fry the onions with a
little oil until they are transparent. Add the nopales and salt to
taste and saute to blend the flavors. While they are sauteeing, put
the chile and a little of the soaking water in the blender and puree.
Add this puree to the nopales and stir to blend. Stir in cilantro just
before serving. Serve on a platter with Tortas de Camaron on top.

NOPALES CON HUEVOS Y SERRANOS

Yield: 4 servings

4 Serrano peppers, stems
-removed, chopped
2 T Chopped onion
2 T Vegetable oil
2 Small tomatoes, peeled and
-seeds removed, chopped
1 c Cooked nopales, cut into
-small strips
1 t Chopped fresh cilantro
6 Eggs, well beaten
Grated Monterey Jack cheese

Saute the chilis and onions in oil until soft. Add the tomatoes,
cactus and cilantro and simmer until moisture is absorbed. Add the
eggs to the mixture and sprinkle cheese on top. Cover and cook over
low heat until eggs are set. Heat Index = 5

Or just clean the cactus and grill it and then slice it and eat it with
fajitas.