Can you say xoconostle? Straight from Mexico, it’s the latest ingredient to cross the border


Can you say xoconostle? Straight from Mexico, its the latest ingredient to cross the border       img 3938 2 food NBC Latino News

Chef Roberto Santibañez whipping up a batch of salsa de xoconostle. (Photo/Betty Cortina)

It happened when we stepped into the kitchen with Roberto Santibañez, the chef-owner of New York’s Fonda restaurants (in Brooklyn and Manhattan) and author of Truly Mexican and the soon-to-be released Tacos, Tortas and Tamales. First, he taught us to call the ingredient by its name: xoconostle. (Pronounced: choko-nose-leh.) It is, he went on, the fruit of the cactus plant and similar to a prickly pear, which in recent years has grown in popularity, its sweet flesh often used to flavor margaritas. But the xoconoslte is sour and tart instead and typically used to make salsas in Mexico. “They look like ugly, rough  little fruits and when you see them you might think they’re no good,” he says. “But they are great, and delicious inside!”

Like so many traditional Mexican ingredients that once were hard to find in the U.S., today xoconostle is more commonly sold in Latin markets and bodegas. Santibañez used it to whip up a surprisingly simple salsa. He roasted the xoconostle on a comal, along with two garlic cloves and two dried chipotle chiles, pureed it all in a blender, added a little salt—and voila! With all of four ingredient, the salsa’s flavor was so complex it tasted as though there was much more in that blender. Eat it with chips or serve it along side just about anything, like chicken,  steak or shrimp.  Check out our video of Santibañez making the salsa de xoconostle, and don’t miss his recipe below.

Salsa de xoconostle/cactus fruit salsa

Can you say xoconostle? Straight from Mexico, its the latest ingredient to cross the border       img 3943 2 food NBC Latino News

Salsa de xoconostle/cactus fruit salsa (Photo/Betty Cortina)

1 pound xoconostles (about 9)
1 medium garlic clove, peeled
Kosher salt, to taste




4. In a blender, puree half the xoconostles with the chipotles, garlic, salt, and 2 tablespoons of water until the garlic and chiles are well broken down, then add the remaining xoconostles and pulse for a fairly chunky salsa. If it’s very thick, gradually add a little more water. Season to taste with salt. Makes a generous ½ cup. (This salsa keeps in the refrigerator for up to five days.)


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