Cactus paddles have a flavor that is a cross between a bell pepper, asparagus, and green beans, with a slightly tangy taste.
While At Laja, the best restaurant in the Valle de Guadalupe, chef-owner Jair Tellez maked this dish for us using wild local quail and whatever field greens and fresh herbs were available.
This sweet, festive salad gives off a lot of juice if it sits for a while, so it's best to assemble it just before serving.
This recipe comes from Mexican Family Cooking by Aída Gabilondo.
A true border-food classic, this spicy Mexican salad expertly combines crisp vegetables, warm chiles, and shredded beef.
This collection of our favorite hot and spicy recipes will warm up your plate and put some fire in your belly.
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