Nopales (photo by fontplaydotcom courtesy of Flickr)

Nopales, from the Nahuatl name for the Prickly Pear species of cacti, have been enjoyed by the indigenous people of Mexico since before the Spaniard’s conquest. The conquistadors returned to Spain with the highly nutritious plant and helped to spread throughout the rest of the world. Nopales were largely successful in areas of Northern Africa, and the Mediterranean because of the comparable growing environment.

Basket of nopales )photo by volante courtesy of Flickr)

The nopales are the actual pad of the cactus plant. The growing season is very particular and the plants are best eaten right before they grow their spines. However, there are those who choose to brave a spine or two during this stage as well.

Nopales at the Texcoco market (photo by Luigig courtesy of Flickr)

Nopales are a healthy staple that makes a great side dish or can be used to dress up an entree. Nopales are added to scrambled eggs for breakfast, or can be made into a salad with farm cheese, tomatoes and chilies. Nopales can act as a great filler, boosting the nutritional values of meals like chili colorado (red chili meat).

Nopales bagged and ready to go (photo by tokyofoodcast courtesy of Flickr)

Today, the world health community is taking a lead from the ancient practices of curanderos (healers) and studying Nopales for their healing properties. Research suggests that the prized vegetable may provide a  successful treatment for blood glucose issues. Nopales are showing remarkable potential for the treatment of health concerns like Diabetes and hypoglycemia. New research is even being done to evaluate its ability to treat high cholesterol.

While modern science rediscovers the healthy potential of the Nopal, for centuries, Mexicans have enjoyed this delicious treat as part of their cuisine. Since problems with cholesterol and blood sugar have evolved with the fast food infiltration of Mexico, perhaps this historic remedy can be applied to modern health concerns.