As the Gringo Gourmet, I do demonstrations of cooking prickly pear cactus (nopales) in nontraditional ways. Check the recipe category for the nopales and jicama salad pictured here. The salad was a perfect foil for another house favorite – grilled pork chop on tomatillo sauce. This time, the tomatillo sauce was homemade as part of the the cactus enchilada recipe development experiment. It is a good tomatillo sauce that I’ll make frequently. The chop is topped with a garnish of pickled red onion and jalapeños – a great compliment to meats and tart sauces. An ear of corn picked and frozen last summer tempers the heat of the salad and sauce.