225 magazine’ latest food adventure took writer Abbie Shull to Blue Corn Tequila & Tacos to try cactus, otherwise known as nopales.
Nopales is the edible pad of a cactus plant, and when cooked, the pads get darker in color as the water inside the plant evaporates. At Blue Corn, nopales are served as a side dish available with a variety of entrees.
Blue Corn opened in Ichiban Square in October 2018, and its modern spin on authentic Mexican cuisine offers a refreshing break from the usual Tex-Mex fare.
Blue Corn’s nopales are sauteed with dried guajillo peppers, onions, chili and cilantro, and Shull had them as a side along with tacos and a margarita.
“In my pre-dinner research on traditional nopales dishes, I read that sometimes the dish can be too slimy or tart for certain taste buds,” Shull says. “The texture was really similar to cooked green beans.
The guajillo peppers are the true star, though, making for a spicy-but-not-too-spicy flavor to contrast with Blue Corn’s delicious entrees. Blue Corn is at 7673 Perkins Road.
If you’re up for a cooking adventure, you can get the ingredients to make nopales from the Latin American grocery store La Morenita on Florida Boulevard.