A taste of these black beans with nopalitos reveals a deceptively simple and extraordinarily earthy dish. In Mexico, nopalitos are always sold “de-spined.” If you are unlucky enough to have to buy ...

Prepare the cactus leaves by removing the stickers and peeling the cactus. Plunge leaves into boiling water for 1 minute, remove to an ice bath. When cactus has cooled dice it into ½" cubes. Combine ...

In a medium pot, combine the coffee, 2 cups water, and the piloncillo (or brown sugar). Bring to a boil, stirring occasionally, then remove from the heat and let steep for 10 minutes, stirring ...

For Pico de Gallo: Toss the tomatoes, onion and cilantro together. Add escabeche liquid and salt, to taste. For Nopalitos: Place prepared nopalitos, onion and tied bunch of cilantro in a large ...

“I get into the spirit of things,” says Sandra Sanchez as she takes out red, white and green plates and unwraps a bundle of red, white and green napkins. In the family room, the table that she will ...

Cactus might look intimidating, but once you learn how to clean and cook it to make nopales, you’ll be looking for ways to incorporate this nutritional powerhouse into more dishes Walk around almost ...

2 medium (8-ounce) cones piloncillo (unrefined cane sugar) or 1 cup brown sugar 2 cups heavy cream Directions: In a medium pot, combine the coffee, 2 cups water, and the piloncillo (or brown sugar).