Side Dish: Mexico – San Luis Potosi, Bajio Mexico – Nopalitos en Escabeche

Serving Size: 6

Approximate Time

Prep 25 min

Cook 15 min

Additional 12 hrs

Total 12 hrs 20 min

Ingredients

- 1 lb (450 g) fresh nopal pads, cleaned, thorns removed, cut into 1/2-inch (1.3 cm) strips
- 1 medium white onion, thinly sliced (about 6 oz / 170 g)
- 2 medium carrots, peeled and cut into 1/4-inch (6 mm) rounds (about 6 oz / 170 g)
- 2 jalapeño peppers (or 2 serranos for more heat), halved and seeded if desired
- 3 cloves garlic, smashed
- 1/2 cup (120 ml) white vinegar (5% acidity)
- 1/2 cup (120 ml) water
- 2 tbsp (30 ml) vegetable oil or rendered pork lard (traditional option)
- 1 tsp (6 g) kosher salt (or 5 g table salt), plus more to taste
- 1 tsp (1 g) dried Mexican oregano, crumbled
- 2 bay leaves
- 1 tsp (5 g) whole black peppercorns
- 2 tbsp (30 ml) extra-virgin olive oil (optional, for finishing)
- 2 tbsp (8 g) chopped fresh cilantro (optional, for garnish)

Instructions

Short Description:
Tender nopal cactus strips pickled with vinegar, bay leaf, oregano, peppercorns, and local herbs, served chilled or at room temperature as a bright Bajio side. This preparation balances the nopales' vegetal tang with a slightly spicy, aromatic brine.

Regional Notes:
This San Luis Potosi variation emphasizes locally harvested nopales and the use of Mexican oregano and whole peppercorns in the escabeche brine. Unlike coastal or northern versions that lean heavier on chiles or smoked flavors, the Bajio style here is cleaner, with carrots and jalapeño for gentle sweetness and heat and a short simmer to meld flavors before cooling and pickling.

1. Prepare the nopales: rinse pads, remove any remaining thorns and edges, then slice into 1/2-inch (1.3 cm) strips. Place strips in a pot of boiling salted water and blanch until tender and the slime has reduced, about 8–12 minutes. Drain and rinse under cold water; set aside.
2. In a wide skillet or saucepan, heat the vegetable oil (or lard) over medium heat. Add the sliced onion and cook until translucent, about 4–5 minutes.
3. Add the smashed garlic, sliced carrots, and halved jalapeños; sauté 3–4 minutes more until carrots begin to soften but still hold shape.
4. Stir in the blanched nopalitos, then pour in the white vinegar and water. Add the dried Mexican oregano, bay leaves, whole black peppercorns, and 1 tsp salt. Bring to a gentle simmer.
5. Simmer uncovered for 8–10 minutes to marry flavors and slightly reduce the liquid. Taste and adjust salt if needed.
6. Remove from heat and allow to cool to lukewarm. Transfer the nopalitos and vegetables with the pickling liquid into a sterilized glass jar or shallow container. If using, pour the 2 tbsp extra-virgin olive oil over the top for gloss and flavor.
7. Cover and refrigerate at least 12 hours (preferably 24 hours) before serving to let the escabeche develop. Serve chilled or at room temperature as a side dish.
8. Store refrigerated in a sealed container for up to 10–14 days; always use a clean utensil to serve.