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Usually, a recipe that says “a la Mexicana” refers to a dish that is cooked with the Mexican cooking trinity of tomato, onion, and pepper. In this case, Nopales are cooked with these 3 ingredients and a few more add-ons, for flavor and seasoning.
Course Main Course, Side dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 101kcal


  • 1 tablespoon of vegetable or olive oil
  • 2 cups Nopales chopped and cooked
  • ¼ cup White onion chopped
  • 1 Garlic clove chopped
  • 2 serrano peppers diced
  • 1 cup Tomato chopped
  • 2 sprigs of cilantro
  • Salt and pepper


  • Heat oil in a frying pan over a medium-high heat. Once hot, add the onion and cook for a couple of minutes or until it starts to look transparent.
  • Stir in the Serrano pepper and garlic clove, and cook for one minute.
  • Add chopped tomato and cook for about 5 minutes; by this time the tomatoes will start releasing their juices.
  • Finally, stir in nopales and the cilantro sprigs. Let it cook for another 5 minutes to allow the flavors to blend. In case your sauce is too dry, add some tablespoons of water. Season with salt and pepper.

Serve with warm corn tortillas. Enjoy!


    • If you can’t find Serrano peppers, you can use 1 jalapeño pepper.


    Serving: 8oz | Calories: 101kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 445mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1205IU | Vitamin C: 23.3mg | Calcium: 148mg | Iron: 0.7mg