Back to the cactus You will be looking to buy the one on the left not the right. Do you see the difference?
As food, cactus is available year-round. Cactus leaves are at their peak in the spring when their young tender paddle-shaped leaves give off a juicy cactus flavor which is something like eating a string bean, bell pepper and a hint of lemon. When these cleaned flat leaves are cut into small pieces or strips they are called Nopalitos. To order a plate of nopalitos in an authentic Mexican restaurant, you will receive an omelet of cactus and egg.
To make your own cactus meal, you will need to shop a Mexican market where you can purchase fresh cactus (look for the smallest, most tender) or sometimes you will find the cactus cleaned and diced in a zip-lock bag. You don't need much. "It goes a long way."
Here in Nashville, I get excited when I pass by the front yard of a home where someone has been nurturing a flat-leaf cactus plant (Yay!!) and it has new tender leaves. I try to remember where it just in case I get hungry for a fresh cactus omelet--- A knife blade, a bag and darkness...that's all I need.
Instructions to Prepare Cactus: When you purchase cactus, be sure to wash it before you slice and dice it. If you wash it after you cut it, the water will act like okra juice--viscous and stringy. (No matter, throw it in anyway! ha!) Use a heavy skillet on medium high heat. Add a little flavorful margarine to saute a small fist-full of diced onion. After a couple of minutes, add a large fist full of fresh cleaned diced cactus. After cooking together for about another 3 minutes, add a sprinkle of garlic powder and about half a cup of average-size cut fresh cilantro leaves. When all of this has meld for another 2 minutes on medium high heat, add about 4-6 well beaten fresh eggs and lower the temperature to finish cooking the egg. Add salt to taste at this time. If you like spicy flavor, add some hot sauce to taste. Delicioso! Serve on toast or tortillas or just eat as is.
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