Cholla buds are the unopened flower buds of the cholla cactus, harvested in April by the Tohono O'odham and prepared like artichoke hearts in salads and stews.

Tohono O'odham cholla bud harvest is a 4,000-year tradition in the Sonoran Desert around Tucson, peaking in April just before the cactus flowers open. The buds are harvested with long tools, dethorned by rolling between stones, then sun-dried. They taste like artichoke hearts and are high in calcium. Mission Garden runs annual cholla bud harvests demonstrating the O'odham method, and Native Seeds/SEARCH on Campbell Avenue sells dried cholla buds by the package.

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Make it at home

Serves 445 minEasy

Ingredients

  • 60g dried cholla buds
  • Water for rehydrating
  • 2 tbsp olive oil
  • 1 small white onion, diced
  • 2 cloves garlic, minced
  • 2 ripe tomatoes, diced
  • 1 tsp dried Mexican oregano
  • Salt and pepper
  • Fresh cilantro to serve

Method

  1. Rinse dried cholla buds in cold water. Soak in hot water 20 minutes until rehydrated and tender. Drain.
  2. Heat oil in a heavy skillet over medium heat. Add onion, cook until soft, about 5 minutes.
  3. Add garlic, cook 1 minute more.
  4. Add tomatoes, oregano, salt and pepper. Cook 5 minutes until tomatoes break down.
  5. Stir in the rehydrated cholla buds. Cook 5 minutes more to combine.
  6. Garnish with chopped cilantro. Serve warm with corn tortillas or as a side to grilled meats.

Editor tip. If your cholla buds still feel firm after rehydrating, simmer 5 more minutes. The texture should be like cooked artichoke heart.