
Tender, tangy cactus paddles meet bright tomatoes, crisp onion, and peppery cilantro for a refreshing Mexican salad. A quick blanch removes the slime and leaves a satisfyingly crisp texture that soaks up lime and queso fresco.
1 lb nopales, cleaned and cut into 1/2-inch strips
8 cup water
1 tsp baking soda
1 roma tomato, diced
1 red onion, thinly sliced
1 jalapeño, seeded and finely chopped
¼ bunch cilantro, roughly chopped
2 lime, juiced
2 tbsp olive oil
3 oz queso fresco, crumbled
1 tsp salt
1 tsp black pepper, freshly ground
Nutritional information is calculated using an ingredient database and should be considered an estimate.

Toasty split rolls piled with creamy refried beans and melted cheese, finished with bright pico and jalapeño for contrast. Simple, satisfying, and perfect for breakfast or a relaxed snack.

Aromatic, slow-roasted pork marinated in achiote and citrus, shredded and brightened with pickled onions for tacos that balance deep, earthy spice with zingy freshness. Ideal for a weekend cook—long braise, simple assembly, and utterly craveable results.

A bubbling skillet of molten cheese studded with spicy chorizo and roasted peppers, perfect for scooping with warm tortillas. Rustic, shareable, and built on simple steps that yield a dramatic, crowd-pleasing finish.