The first Nopali festival in San Miguel was a vibrant little display of what one can do with the versatile cactus called Nopal. With displays showing nopalis jammed, pickled, juiced and also napolis made into syrup, liquor, flour, chips and dips, soaps, shampoo and body oils, I was thinking it is a mighty plant to have around the house. It seems whatever you can imagine to make from the hallowed plant might be possible. I watched a guy cut a large cactus “leaf” on edge and stuff the leaf with meat, mushrooms, onions, tomatoes and cheese, tie the opening shut and put the whole thing on the fire. I would have to call it a Mexican calzone. Yummy!
After listening to wonderful live music and tasting everything that was offered, I left the festival with a greater appreciation for the plant called Nopal.
