Nopalitos En Aceite Y Vinagre
"Nopalitos In Oil And Vinegar"
From the treasured pages of La Cocina en el Bolsillo No. 8
Written by Antonio Vanegas Arroyo
Nopalitos En Aceite Y Vinagre
"Después de quitadas al nopal todas las espinas y dos ó tres dedos de su nacimiento, se cortan á lo largo ó en cuadritos chicos y se ponen á cocer en agua con la sal de la tierra necesaria, con un carbón fofo para que larguen bien la baba. Cuando ya estén bien cocidos se dora en una poca de manteca, ajo picado y después se agrega cebolla también picada; se les echa el agua necesaria, sal fina y unos chiles anchos enteros; cuando el caldo se haya consumido y tomado un color regular, se apean y se les echa vinagre y aceite al paladar."
English Translation
"NOPALITOS IN OIL AND VINEGAR. After all the thorns and two or three finger-widths from the base have been removed from the nopal, cut them lengthwise or into small cubes and cook them in water with the necessary amount of rock salt, with a piece of charcoal to help remove the slime. When they are well cooked, in a little lard brown some chopped garlic and then add also chopped onion; pour in the necessary amount of water, fine salt, and some whole dried ancho chiles. When the broth has reduced and taken on a good color, remove from the heat and add vinegar and oil to taste."
Note on the Original Text
The original recipe is concise and matter-of-fact, assuming the reader possesses culinary intuition and previous experience with traditional Mexican ingredients and kitchen procedures. Spelling reflects Spanish conventions of the late 19th century, with some regional phrases such as 'sal de la tierra' for coarse, locally produced salt and 'carbón fofo' referencing a lightweight charcoal piece. Recipes of the era rarely included precise amounts, trusting readers to use judgment for quantities and cooking times. The sequence flows naturally—from ingredient preparation, to cooking, to seasoning—mirroring the rhythm of daily kitchen work.
Title
La Cocina en el Bolsillo No. 8 (1890)
You can also click the book image above to peruse the original tome
Writer
Antonio Vanegas Arroyo
Era
1890
Publisher
Unknown
Background
A delightful pocket-sized treasure from the 'Cocina en el bolsillo' series, this volume stirs up a medley of flavorful recipes for adventurous cooks eager to savor the tastes of yesteryear.
Kindly made available by
University of Texas at San Antonio
This recipe hails from 'La Cocina en el Bolsillo No. 8,' published in 1890 by the celebrated Mexican publisher Antonio Vanegas Arroyo. The cookbook was part of a series designed to bring practical, everyday recipes into the homes of late 19th-century Mexican families, particularly the burgeoning urban class. During this era, Mexico was experiencing both economic modernization and the preservation of traditional foodways. Nopales—an indigenous and resilient crop—featured prominently in home-cooked meals as a symbol of national identity, and the use of vinegar and oil nods to the fusion of Spanish culinary influence with native ingredients.
In 1890, cooks would have used a simple sharp knife to clean and dice the prickly cactus paddles, a clay or metal pot for boiling the nopales (often over a wood or charcoal fire), and an iron or clay skillet for sautéing. A wooden spoon or similar utensil would stir the mixtures. The charcoal piece, typically a remnant from the hearth, was a practical trick to keep sliminess in check. Vinegar and oil would likely be added just before serving, poured directly from earthenware jugs or glass bottles.
Prep Time
15 mins
Cook Time
40 mins
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1.1 lbs nopal cactus paddles (or substitute with jarred/canned nopales if fresh unavailable)
- 1 tablespoon coarse salt (rock salt or kosher salt as substitute for 'sal de la tierra')
- 1 small piece of charcoal (optional, for slime reduction)
- 2–3 cloves garlic, finely chopped
- 1 small onion, finely chopped (about 3.5 oz)
- 2 tablespoons lard (or vegetable oil or olive oil as substitute)
- 1 cup water
- Fine salt, to taste
- 2–3 dried ancho chiles, whole
- 2 tablespoons vinegar (white, apple cider, or mild wine vinegar)
- 2 tablespoons olive oil (or other mild oil)
Instructions
- To make Nopalitos en Aceite y Vinagre today, first remove all the spines from about 1.1 pounds of fresh nopal cactus paddles.
- Trim off 1–2 inches from their base, then cut them into thin strips or small cubes.
- Place the nopal pieces in a large pot, cover with water, add about 1 tablespoon of coarse salt (or a salt that mimics the earthy 'sal de la tierra'), and a small piece of charcoal (to help draw out the slimy sap).
- Bring to a simmer and cook until the nopal is tender and most of the slime has disappeared (about 20–30 minutes).
- Drain the nopales well.
- In a large skillet, heat 2 tablespoons of lard or vegetable oil.
- Sauté 2–3 finely chopped garlic cloves until fragrant, then add 1 small onion, also finely chopped.
- Stir until the onion softens.
- Add the drained nopales, 1 cup of water, and a pinch of fine salt to taste.
- Add 2–3 dried ancho chiles left whole.
- Let everything simmer until the liquid evaporates and the mixture takes on a light brown color.
- Remove from heat and drizzle with 2 tablespoons of vinegar and 2 tablespoons of olive oil (or another mild oil).
- Mix and serve warm or at room temperature.
Estimated Calories
110 per serving
Cooking Estimates
It usually takes about 15 minutes to prepare the ingredients, and 40 minutes to cook everything, including simmering the nopales and sautéing with the aromatics. One serving of this nopales dish contains about 110 calories. This recipe makes 4 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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