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Playa Viva
Sustainable Resort & Residence Community
 
phone
1 (800) 397-6093 US
+1 (650) 585 6770 US
+52 1 (742) 112 3000 MEX
 
email
info@playaviva.com
 
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Location:
Carretera Zihuatanejo-Acapulco
Playa Icacos
40834 Juluchuca, GRO
Mexico

US Business Office:
20 Melrose Court
San Mateo, CA 94402
USA
 
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1.800.397.6093
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From_the_guestbook
"When David and Sandra told me about Playa Viva, I knew that it was going to be a dream come true, they have the best record for building to the highest standard of sustainability."
Robert
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Today's Diet and Nutrition features Playa Viva recipe for Grilled Nopal
Grilled Nopal's a la Playa Viva - healthy and nutritious

July 2010
Today's Diet and Nutrition
Recipe by Chef Alejandro Ramirez (Playa Viva chef 2009-10)

1 pound nopal cactus
2 cups ice water
1 cup white vinegar
1 tablespoon kosher salt
1/2 cup parsley
2 tablespoons extra-virgin olive oil
Salt and pepper




Go to a Mexican food store and pick up 1 pound of medium-size nopales/cactus. At Playa Viva, we pick them right from our garden.

Cut off all the spines and then score (cut tiny slices across) the surface in a diamond formation.

In a medium mixing bowl. soak the nopales for 1 hour in 2 cups of ice water with 1 cup of white vinegar, 1 tablespoon of salt, and Y2 cup of parsley (this breaks up the
viscosity; the key is cold water and vinegar).

Five minutes before you begin cooking, remove nopales from the water and drain in a colander. Handle carefully, as nopales will be fragile due to the surface cuts. Then place the nopales on a plate and apply the olive oil, salt, and pepper to taste; you are then ready to grill.

Over indirect heat, grill nopales for about 2 minutes on one side and about 1 minute on the other; you will know they are ready w hen they change color from bright green to
darker green.

A great complement to grilled nopal is a pica de gallo sauce made with tomatoes, chiles, and onions.

TD&N Nutrient Analysis (based on 2 servings):
Calories: 158; Total Fat: 14 g; Saturated Fat: 2 g; Polyunsaturated Fat: 2 g; Monounsaturated Fat: 10 g; Cholesterol: 0 mg; Sodium: 1,001 mg; Carbohydrates: 8 g; Fiber: S g; Protein: 3 g

NOTE: Analysis based on the consumption of one third of the marinade.


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