Ingredients:
- 1 lb. diced "nopalitos"
- 1 can of cream of corn
- 3 cups of water

Preparation:
In a saucepan combine the "nopalitos" and the water. Let them boil for 10 minutes. Strain the "nopalitos". Serve the "nopalitos" on a big plate. Add the cream of corn to "nopalitos". They are ready to eat!

Ingredients:
- 1 lb. of fresh cactus
- 1 cup of pineapple
- 1 celery stalk
- 1 liter of orange juice
- A lime.

Preparation:
In a blender add all ingredients, except the lime. Blend until smooth. Serve over ice and garnish the glass with lime slices.

Ingredients:
- 1 lb.of cactus.
- 1 slice of onion.
- 3 eggs.
- 1 garlic glove.
- Vegetable oil.
- Salt to taste.

Preparation:
In a saucepan heat just enough oil to cover the bottom of the pan. Sautee the onion, the cactus and minced garlic. Once the cactus is tender. Stir in the eggs and season with the salt. After the eggs are cooked, serve promptly.

Ingredients:
- 2 lb. of cooked cactus finely chopped.
- 16 oz. can of tuna in oil.
- 3 small tomatoes.
- 1 medium onion.
- 2 serrano peppers.
- 1 avocado.
- 1 small bunch of cilantro.
- Salt to taste.

Preparation:
In a large bowl combine the cactus, the diced tomatoes, and the finely chopped onion and cilantro. Then incorporate the can of tuna (including the oil), and mix well. Garnish with thin avocado slices and tortilla chips.

Ingredients:
- 1 lb. of Cactus.
- 3 teaspoons of vegetable oil.
- 1 lb. of ground beef.
- A spring of cilantro.
- A medium tomato.
- 2 sliced of onion.
- Garlic, cumin, salt and pepper to taste.

Preparation:
In a medium saucepan simmer cactus for 10 minutes. Then in a large saucepan with oil sautee the onions until tender. Add ground beef, tomato, cilantro and spices. Cook until beef is brown. Now, add the cooked and drained cactus. Simmer for 10 minutes and its ready to serve.

Ingredients:
-1 lb. of cactus.
- 1/4 lb. of mexican chorizo.
- 3 teaspoons of vegetable oil.
- 1/2 a medium onions.
- Garlic, cumin,salt and pepper.

Preparation:
In a saucepan simmer the cactus for 10 minutes. In another saucepan incorporate the oil and the chorizo. Cook chorizo until it acquires a brown color. Then, add the onions and the spices. Once incorporated, add the drained, cooked cactus. Simmer for 10 minutes. Serve hot.

Ingredients:
- 1 lb. of cactus.
- 1/2 lb. of pork cracklings.
- 3 small tomatoes.
-1/2 a medium onion.
- 3 teaspoons of vegetable oil.
- Garlic, comin, oregano, salt and pepper to taste.

Preparation:
Simmer the cactus. in a blender puree tomatoes and spices then set aside. In a saucepan sautee the diced onions until soft. Add pureed tomatoes. Next add the pork cracklings and simmer. Once the cracklings are tender add the drained cactus and let everything cook for 10 additional minutes.

Ingredients:
- 1 lb. of cactus.
- 3 cascabel chilli.
- 3 anchos chilli.
- 1/2 cup of corn flour.
- Salt, garlic, pepper to taste.
- 2 teaspoons of oil to cook.

Preparation:
Boil the cactus for 10 minutes. Strain the cactus. Take out the seeds from the chilis. Combine the clean chilis, the corn flour and the garlic in a blender and mix them for 5 minutes. Add salt and pepper to taste. In a saucepan, add the mix and let it boil 5 minutes. Incorporate the cactus, and serve them with rice.

Ingredients:
- 6 cactus.
- 1 lb. of fajita.
- 1 cup of pico de gallo (sauce).
- 3 lemons.
- Sauce red or green.
- 1 lb of tortillas.

Preparation:
Grill the fajitas and the 6 cactus. When the meat and the cactus are ready, cut the fajitas and the cactus in strips. Put the strips of fajitas and cactus over a warm tortilla, and add pico de gallo, the sauce, lemon and salt. Enjoy!