A xoconostle salsa recipe from Mexico. Xoconostle, or tuna agria, is a kind of sour prickly pear fruit.
A damn good barbecue sauce featuring the fruit of the prickly pear, also called a tuna.
Here’s how to make prickly pear syrup without the sticky business of scorching and peeling the tunas, as the fruit are called. It’s all in how you strain the juice…
Let’s face it: It’s cold in most of the country. But down here in California, both avocados and prickly pear fruits are in season. So why not combine them with some mahi mahi — dorado in Mexico — and make a dish dedicated to sunny Baja?
I absolutely love my spaetzle maker, and have been working on flavored spaetzle all winter. This one, a stinging nettle spaetzle, I made to celebrate the coming of spring.
Well into my adulthood, all I knew about prickly pears was that they are the fruit of a cactus, the Sicilians eat them, and that according to Baloo, they are a bear necessity. I’d filed them in the back of my mind to the “someday I’ll get to it” list, along with perfecting bechamel and giving