In a place that receives very little rain, cacti not only survive but also thrive – just like Garcia and her ancestors who have lived and worked off this arid, inhospitable land for centuries.Īs Garcia showed us how to pick out the perfectly ripe nopal pad – the ones that are young and vibrant, almost electric green in colour – she told us that nopals are the most tender and juicy in the spring but can be harvested year-round. It grows everywhere, reproduces easily and flourishes even in harsh climates like Mexico's Baja Peninsula. It is very symbolic for the Mexican people."Īs we walked past the goats, the native desert scrubs and a small family garden, it was easy to see why the cactus has become so embedded in Mexican life. "It can be found on our flag, in art, and even within ancient mythology based on the founding of Tenochtitlán, the ancient Aztec capital, and modern-day Mexico City. "This cactus is deeply woven into our culture and national identity," Danny explained as we toured Garcia's family farm. "The nopal cactus comes from a Nahuatl word 'nohpalli' dating back to pre-Columbian times," said Danny Perez, our guide from Dharma Expeditions, a Los Cabos-based outfitter that connects travellers with the ranchero (rancher) community for a traditional cooking class. This nutritional food can be found almost everywhere – from Mexican homes, taqueros (taco vendors), restaurants and cooking classes to now infiltrating America's Southwestern cuisine. Known as one of the most traditional ingredients in Mexico, nopales are making a comeback. Despite its appearance, it worked just fine as part of the ensalada de nopales (cactus salad) we prepared for our farm-to-table lunch at her family ranch, El Barranco, located 30 miles north of Cabo San Lucas in Mexico's Baja Peninsula. Garcia laughed when I showed her my butchered nopal. What took Garcia only five seconds took me, the unskilled guest, five minutes – and I still didn't get it right. Like her ancestors, Garcia is continuing a long-held tradition of harvesting nopales, one of Mexico's most beloved food staples. It was just 03:00 and she had only three more hours until the truck arrived at her family's small ranch to collect her precious cargo – 11 bags in all – and bring them to the market. Once completed, Garcia tossed it into a burlap sack and continued. Using a small pocketknife, she skilfully made swift, angled motions turning the pear-shaped nopal ever so slightly to cut off the thorns to perfection. Inside, Garcia sat down on a plastic chair, reached into a large bucket, and carefully grabbed the first nopal (pad of a prickly pear cactus) in just the right place to avoid its thorns. Quietly, she grabbed a small flashlight on her bedside table, slipped on her shoes, and walked out into the warm desert air to a covered makeshift kitchen. (After seen kissing) Zane: Working on your breathing technique?īyron: Thanks for helping me.Rita Garcia rose to an inky black sky peppered with stars. Quotes Lewis (to Rikki): According to your hair sample, you are a seven year old German Shepherd.
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