I can literally talk food until my babas drip. Don’t judge. The comelón life chose me and I’m not mad at it. Because growing up Latino meant breakfast wasn’t always cereal, and dinner wasn’t always mac and cheese. I grew up con más sabor en mis platillos than most Americans. And, at the time, I didn’t even realize that many of the foods my family was trying to get me to eat were ancestral foods. From chocolate to cocoa and chia to nopalitos, I blame los ancestros for my obsession with food and all the glorious ingredients that have been passed down for generations.
My knees already feel weak, fam, because today I’m gonna be talking nopalitos. Ya me estoy chupando los dedos, thinking back to how I grew up with these babies always in the refri in that Nopalitos jar, ready to be thrown into a sauce or encima de una carne asada. It turns out this soul-feeding food is one of the OG ancestral foods that have been used by our people for thousands of years. Ahí les va un poco de historia:
The Mexica introduced the world to the “fruit of the Earth.”
In Náhuatl, the word for nopal translates to “fruit of the Earth.” I don’t know what the Náhuatl word for “bomb-delicioso” is, but in my opinion, that should also be the name for nopales. And the Aztecs must have felt this way too because one of the most famous cities in the Aztec Empire – Tenochtitlán, the empire’s religious center – was named “prickly pear on a rock.” Iconic.
According to legend, the city was built after an Azteca priest spotted an eagle perched on a nopal plant, carrying a snake in its mouth. The priest, obviously extremadamente blown away by this, ran back to his village just so he could gather everyone to check out this crazy eagle with a snake in its mouth. As they watched, the cactus beneath the eagle grew into an island – eventually becoming Tenochtitlán. I’ll give you 3 seconds to just process that. 1…2…3. Please take more time if you need it. The image of the eagle carrying a snake, its golden talons perched on a nopal growing from a rock, can now be found on the Mexican flag.
Today, we know that the Mexica were right to call nopales the plant of life.
In Mexico, it’s still common to place a handful of nopal flowers in a bath to help relax achy muscles. And nopales are becoming more popular than ever in beauty treatments to help fight aging. But, y’all are too beautiful to be needing them for that, so let’s talk about what’s important — eating them.
There are so many ways you can mix this iconic ingredient into your meals.
We should all be eating our green foods. Your tía, your abuela, your primo, everyone…except your ex. Your ex can eat basura. I said what I said. But, nopalitos are especially important. These tenacious desert plants can be eaten raw, sautéed, pickled, grilled – they’re even used as pizza toppings. Though for some people, nopales – with their spines and texture – can be intimidating. After cutting off the spines and edges, and cutting them into slices, they will bleed a clear slime. But boiling for 20 minutes will take care of that. Or make it even easier on yourself and avoid espinas by buying them all ready-to-go from the brand we all know and love, DOÑA MARIA® Nopalitos.
Check it out, I’m even gonna hook it up with that good-good, because if you’re looking for ways to enjoy your nopales, I got’chu with some starter links to recipes: Hibiscus and Nopal Tacos, Nopal Tostadas, Roasted Nopales con Mole, and Lentil Soup con Nopales. One of my personal favorite ways to eat them is in a beautiful Cactus Salad, full of color and flavor. Trust. I rate these dishes 10 out of 10, guaranteed to make your babas drip, and when you eat this ensalada de nopalitos, you will remember even your ancestors were dripping babas over this waaay before it was cool to eat plant-based foods.
So let’s give the poderoso nopal the spotlight it deserves by adding it to our shopping lists more often.
Rich in history, mythology, and practical uses, the nopal’s enduring popularity is a testament to its versatility. It’s time to give this classic ingredient the respect it deserves and recognize just how chingon our ancestors are for making nopales fire before plantbase foods were even trending.
Next time you’re at the supermercado, do your ancestors proud and add nopales to your shopping cart by picking up a jar of DOÑA MARIA® Nopalitos. This easy-to-use food will definitely give you a major boost of pride in your roots. Viva los nopalitos bay-beh!
A year in quarantine has led so many of us to doom scroll and get lost in social media. As a result, some people are getting more recognition and one person who should be getting your attention is Jenny Solares, or @es_jenny_solares on Instagram.
Jenny Solares is here with the relatable content we all want.
The Guatemalan content creator knows what the people want to see. How many times have you heard someone say that they like a woman who can eat? Well, as Jenny urges, prove it, y’all. Take your lady out and get her all of the food that she wants. Let’s go!
She’s even giving the current social media trends the Latina makeover.
Cholas will forever have a place in our hearts. We know cholas. We love cholas. We are related to cholas. Solares’ creation of the glola is truly a work of art. Just because you’re a chola doesn’t mean you can’t love glitter and colors.
There are going to be so many school assignments about this year in the coming years. Kids will be learning about the time the world stood still as we battled an out-of-control virus. It is going to be us having to tell the little ones about that time and it’s going to be rough. Get ready to reliving everything we have been dealing with for the last year.
On top of all of the comedy, Solares is ready to show her fans some real love for their support.
“Thank you all for letting me be me. Thank you for appreciating my silliness, my craziness, my songs, my dances, my imperfections,” Solares tells her fans in a year-end video. “Thank you for letting me be myself. This year was full of so much sadness, uncertainty, frustration, and, for a lot of people, loneliness. Thank you all for not letting me feel that loneliness.”
Thank you, Jenny. Your comedy has been a bright spot for so many during an incredibly hard and sad year.