Grilled Nopalitos, Olive Oil, Sea Salt
Mexican Lime, Cilantro
Caper Cumin Aioli
Tired of grilled artichokes? No, neither am I.
I wasn’t looking for a surrogate but I found grilled nopalitos do bring something muy diferente a la mesa. Some think the flavor is reminiscent of green beans. But they must be talking about boiled nopalitos because grilled cactus paddle tastes a lot like a lemony grilled artichoke. So in the interest of continued summer grilling and using more interesting ingredients, I’m serving grilled nopalitos.
And since artichoke and mayonnaise are one heck of a duo, I serve these with a caper cumin aioli. Each guest helps themselves to a paddle, a half-lime, some cilantro leaves, and a little ramekin of aioli. The best way to eat these nopalitos is with a knife and fork. Squeeze lime juice over the paddle. Slice one of the “fingers” into a bite-sized piece, add a couple cilantro leaves, and dip in to the aioli. Muy Delicioso.
I get the nopalitos from my local Mexican market here in San Pedro, Bestway Supermercado. They come 5 paddles to a package, already de-spined with edges trimmed and ready to use. Gracias, Sr. Rodriguez.
Cut off any blemished areas or dark spots. Rinse well, then dry completely.
Brush both sides of the paddle with olive oil and grill over medium-high heat, turning occasionally, until lightly charred, about 3 to 4 minutes per side. If overcooked they become mucilaginous, so keep a close eye on them. Remove from the heat to a cutting board and season generously with coarse sea salt.
Local Cactus Flower
Caper Cumin Aioli
- 1/2 c. mayonnaise (I like no-cholesterol Vegenaise)
- 2 T. rinsed, rough chopped capers
- 1/2 t. cumin seed
- 1/8 t. cayenne pepper
- 1 garlic clove, minced
- 2 t. fresh lime juice
Toast cumin seeds in a heavy dry pan over medium heat until they become fragrant. Let cool then grind in a spice mill. Whisk all ingredients together. Prepare at least 30 minutes before grilling the cactus so the flavors can meld. Stir again then portion into ramekins.
Slice the paddles into “hands” with five “fingers” leaving the base intact. Serve on a platter with cilantro leaves and Mexican limes, with ramekins of caper cumin aioli on the side, in the style of a grilled artichoke. They’re best when served immediately, right off the grill.
¡Buen Provecho!
24 comments • Filed in: Meatless
tasteblog
[...] Two tortillas supply 100 calories, 3 g fiber and no cholesterol. I can’t say that they taste like nopalitos, If I close my eyes I’m not sure I could pinpoint the difference from other good corn [...]
So gorgeous. I don’t see them often in these parts (despite a fairly large Hispanic population), yet I pass them by b/c I want a really great recipe for them to shine. I think I’ve found it.
[...] TWITTER « Grilled Nopalitos, Caper Cumin Aioli [...]
Trimming nopalitos can be a fair bit of work, but these look so good it’d be well worth it!
I have a feeling these nopalitos may not be readily available in my area, but I’d love to sample yours with that delicious aioli!
This looks amazing! So pretty, and sounds so delicious!
Algo muy diferente a la mesa, indeed. Perfectly grilled and that aioli is a winner.
Beatuiful presentation, Lori Lynn. These would make a lovely gusty side dish to carne asada, I’m sure. I once had nopalitos as a cold soup which was unexpectedly delicious. A little like an asparagus soup but with the greater acidity from the cactus. This Englishman still finds it a little strange that cactus is edible. I mean, to me, it’s a house plant.
I meant “beautiful” presentation, and it would make a “gutsy” side dish. Damn these thick fingers!
These look wonderful…I am in love with this aioli! Beautiful dish
Yes, those really look interesting. However, I doubt that I could find them here anywhere so I am going to have your aioli with roasted artichokes instead. No regrets.
Cheers,
Tobias
I am always tempted to forage these on my morning walk. Theyareeverywherein the Hollywood Hills. Now I have a reason and a recipe to compel me! GREG
grilled noplalitos rock, but with aioli even better!! yummy!
Awesome! I’ve been wanting to cook with nopalitos ever since my trip to Arizona & New Mexico. The Caper Cumin Aioli sounds incredibly flavorful!
Great post, LL. I grew up watching my grandmother pick Nopales right out of her garden and cook them in a pan with a ranchera sauce with lots of onions and chili peppers. She lost me at onion! Now, I am excited to try your preparation. Thanks, also, for a great new word of the day – mucilaginous!
Lori Lynn, This is a magnificent recipe! So simple and yet so flavorful – my favorite kind… Kudos!
I never would have guessed that cactus would be similar in flavor to artichokes – but I can totally see it now! This sounds delicious and I might have to make a trip to our local Mexican market this weekend =)
Wow – as always….stunning! I have never had grilled cactus and I LOVE artichoke hearts! Buzzed!
The plates are arranged so beautifully. Great pictures!
This inspires me to try my hand at nopalitos again. Last time I boiled them – ehh, grilled definitely looks and sounds more desirable
A vendor had nopalitos at the farmers’ market last Sunday. I looked at them and got this close to buying some, but then decided to wait until I had a good recipe for them. So, your suggestion is very timely. Both the cactus flower and the plate of grilled nopalitos are beautiful!
Lori this is so incredibly interesting..i love grilled artichokes, but never ever tried cactus. Love this idea, now you got me thinking how it would taste!:))
thank you for the recipe, and I love your wonderful mouthwatering pictures!
Wow! I am so impressed, I did not know that cactus could look so good. I never had it before but I would try yours in a heart beat.
I just found your site the other day and I love it!
I’ve only had cactus out of the jar but have always wanted to prepare it fresh. I see it when I shop at the local Mexican grocery chain. As soon as I get the parts for my new grill I’m gonna try this recipe, it looks so good.