From: Executive chef Oscar Del Rivero, Talavera Cocina Mexicana, Coral Gables, FL. Yield: 2 quarts. 1 30-oz. jar of cactus (available in Mexican specialty shops), rinsed to remove brine 2 red tomatoes, diced to ¼” x ¼” (skin only) ½ yellow onion, diced ½ Serrano pepper, finely chopped ½ bunch of cilantro, julienned ¼ cup olive oil 4 oz. lime juice, no pulp to taste, salt Salad: 1 portobello mushroom cap as needed for ...

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