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Nopalito Salad

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We headed South of the Border to Rancho La Puerta, a destination spa routinely named by Travel & Leisure as one of the best resorts in Mexico. Located just an hour and a half drive from San Diego at the base of majestic Mt. Kuchumaa, one of the most unique aspects of Rancho La Puerta is their organic gourmet cooking school, La Cocina que Canta.

To plan your Mexican fiesta, we’d like to share with you a few of our favorite recipes from Jesus Gonzales, creative chef and instructor at La Cocina que Canta, and 4 Copas Certified Organic Tequila.

Nopalito Salad


5 small nopales*, thorns cleaned, diced
1 cup red onion, small dice
1 tablespoon jalapeno, minced
1/2 cup cilantro, chopped
1 cup fresh corn
1/4 cup fresh lime juice
2 tablespoons olive oil
1/2 cup fresh cheese (Mexican panela, or feta)
Salt and fresh ground pepper

*Nopales are cactus leaves typically sold in Latin markets. The smaller ones are most tender, but if only larger ones are available, use about 3.


1. Dry-roast the corn in a small pan until it turns just slightly golden.

2. Combine the corn with all the remaining ingredients in a bowl and toss.

3. Season to taste.

Corn Jalapeno Tortillas

Four Copas Margarita Azul

Mexican Papaya Salad

Aztec Guacamole with Peas


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