Nopal is the fleshy, paddle-shaped pad of the prickly pear cactus (genus Opuntia), used as a vegetable in Mexican, Tex-Mex, and other Latin American cooking. The pads, called nopales, are harvested young and tender, then de-spined before cooking; raw or cooked, they have a mucilaginous (slightly slimy) texture and a tart, grassy flavor often compared to green beans or tart green apples. Sautéing, grilling, or boiling reduces the sliminess, and nopales are commonly diced into tacos, quesadillas, stews, and salads, or pickled for a tangier, crunchier result. They pair well with tomatoes, onions, garlic, lime, and chili peppers, and are cultivated mainly in Mexico, with smaller production in the U.S. Southwest and other arid regions.