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Nopal is the edible pad of the prickly pear cactus, commonly used in Mexican cuisine.

Nopal has a slightly tangy, citrus-like flavor with a crisp, slightly slimy texture when cooked.

Nopal can be boiled, grilled, sautéed, added to salads, scrambled eggs, tacos, and soups.

Store cleaned, uncut nopal pads in a plastic bag in the refrigerator for up to a week.

Yes, blanch sliced nopal for a few minutes, drain well, and freeze in airtight bags for up to 8 months.

Yes, you can quickly sauté diced nopal with onions, tomatoes, and chilies for a tasty side dish.

Brush cleaned nopal pads with oil, season, and grill for 3-5 minutes per side until tender.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Rinse the pads, trim the edges, and remove thorns and nodules with a knife or vegetable peeler. Rinse again before slicing.

Boil or grill the nopal, or sauté with acid (like lime juice) to reduce its characteristic sliminess.

Yes, nopal can be eaten raw, commonly in salads, though it should be thoroughly cleaned and sliced thin.

Cooked nopal can be kept in an airtight container in the fridge for up to 3-4 days.

Add chopped nopal near the end of cooking to retain its texture and flavor.

Only the edges, thorns, and nodules need to be removed; the main skin is edible.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Yes, canned or jarred nopal is pre-cooked and ready to use, just drain and rinse before adding to dishes.