Friday, January 25, 2013

Ensalada de nopales, on-the-go (me, not the salad!)

Hi from Newark airport! Since I last posted a week ago, I have... moved from Texcoco into an apartment in Mexico City with some friends, eaten delicious mangoes, found a promising taekwondo/MMA school, been vaccinated for Yellow Fever, packed my bags and hopped on a plane towards... India!

Leaving Mexico City!
Before I get too overwhelmed with amazing delicious beautiful new things to blarg about (brace yourselves to be bombarded with pictures! I'm bracing myself to start taking them!), I figured there's no better time than an 8-hour layover to catch up on blarg backlog*.
*this is not a medical condition


More o' those mountains. :)
SNOW IN NEWARK!!!! (I'm a little winter-deprived)
So without further ado, I present some Mexican-inspired recipes, Nopales Salad and coming up next... Horchata Eggnog!

Nopales salad and nopales are very easy to come by here, but you may have a pretty hard time finding them elsewhere. I had never seen them (in NY, not surprising) before coming to Mexico, but you never know! :)

Beware of puppy noses.
The texture is somewhere between okra and green beans, so you might be able to combine the two to make something similar!

Ensalada de nopales
makes ~4 - 6 portions as a salad, lots if you use it as a topping/relish (as its generally eaten here)!

Ingredients:
4 pieces/paddles of nopal cactus
2 - 3 medium tomatoes
1 medium white onion
1/4 chopped fresh cilantro

1 TBSP oil
1 TBSP white vinegar
1/4 tsp salt
finely chopped chili (optional)

Directions:
1. Cut the cactus into bite-sized strips. Bring enough water to fully submerge them to boil, and then add the chopped cactus and onions. Boil/simmer for about 20 minutes.


2. Drain the cactus (this removes some of the gloopy sliminess (it's pretty impressively gloopy and slimy) and set aside to cool.

Changing colors... and getting gloopy!
3. Dice your tomato (and chop the cilantro if you haven't already) and combine with the cactus in a large bowl.

4. Mix together the oil, vinegar, salt, and chili (if you want to make it spicy), and toss in with the vegetables. Mix everything together well, chill, and enjoy! :)

Lunch time!
Coming up next... Horchata Eggnog! :)



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