Nopales, or cactus paddles, are one of the fundamental symbols of Mexico. When cut and dried its leaves can form new plants, making the nopal a symbol of rebirth. Together with maize and beans, nopales have been valued for their high nutritional value for centuries.

1 pound cactus paddles, cleaned
salt and pepper
1 tablespoon olive oil, plus more for brushing cactus paddles
3 cloves garlic, thinly sliced
1 guajillo chile, stemmed and seeded and cut into thin strips
juice of 2 limes, or to taste
½ small red onion, thinly sliced
½ cup queso cotija, crumbled

Heat a grill or grill pan over medium-high heat.

Brush the cactus paddles with olive oil and sprinkle with salt and pepper. Place paddles on the hot grill and cook for about 8 to 10 minutes, turning halfway through cooking time. Remove from heat. When cool enough to handle cut into long, thin strips and place in a bowl.

Heat 1 tablespoon of olive oil in a skillet over medium heat. When hot, add the garlic, chile strips, and salt and pepper to taste. Cook until the garlic begins to caramelize. Add to the grilled cactus and toss. Top with lime juice, red onion and crumbled cheese.

Serves 4 to 6