In Mexico, the cactus is more than desert scenery, it is food. The flat paddles known as nopales or napalitos when cut into strips are enjoyed as a vegetable mixed with everything from eggs to steak. The small fruits or tunas are eaten whole or prepared in drinks or desserts. The Aztecs depended on them as a food and a medicine.
At Tortilla Flats we have prepared a menu that brings cactus to the American taste, During are Cactus Festival owner Cheryl Marquez decorates the restaurant with cactus plants from her personal collection making our event a feast for the eyes as well as the taste buds.
Nopales Rellenos
Nopales paddles in fluffy egg batter, panfried and covered with Oaxaca cheese and pobalno sauce
Cactus Chile Verde
Carnitas in rich tomatillo sauce with cactus strips
Enchiladas Sonora
Chicken and nopale strips in an enchilada topped with a hatch chile and cactus sauce
Green chile crepas
Crepes made with New Mexico green chiles filled with chicken and nopalitos served with verde casera sauce
Prickley prawns
Grilled jumbo Prawns with prickley pear lime sauce
Ceviche En Nopal
Marinated jumbo prawns,lime,peppers and avocado served in a nopale ‘chalupa’
Basa In Nopalito Shrimp Sauce
Mild white filet of fish, pan fried and served in a delicate shrimp cream sauce.
Prickley Pear Pork Tenderloin
Succulent slices of pork tenderloin served with jalapeno, nopalito applesauce and sauteed red bell peppers.
Pollo con Pina y Napolitos
Grilled chicken strips with fresh pineapple and nopalito salsa.
Served on a bed of fresh greens.
Raspberry Prickley Pear Tart
French shortbread crust with a layer of almond frangipane,pastry cream and fresh raspberries glazed with pricley pear sauce.
