In the ever-expanding universe of guisado tacos, there’s almost always an offering of homey nopales. The citrusy, tender-crunchy cactus can be simple with caramelized onion (great served with black beans!), or rich with guajillo chile and tomatoes, or smoky with the flavor of the grill, or made super-special with mole and greens. No matter what the preparation, they are always deeply rooted in Mexican heritage. I don’t believe I’ve ever seen nopales on an international stage. Which is too bad, since they have so much to offer!
Here's the recipe: https://www.rickbayless.com/recipe/nopal-cactus-in-guajillo-chile-with-caramelized-onion-and-fresh-cheese/