Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Grilled Cactus Tacos with Beans and Salsa Roja

This is a super easy, affordable meal for anyone to make! I grew up eating cactus very often with my family and so I always feel so nostalgic when I eat it. My family always keeps a large cactus garden whether here in Georgia or in Guanajuato. We find ourselves rooted through it.

Let's get grilling

1 Grill 3 cactus paddles on the grill. While the coals are still medium-high heat, grill each side for 1.5–2 minutes. A nice char mark is desired, and you are looking for color of the cactus to go from a bright green to a turtle green. Chop your cactus into bite sizes; be sure to season each side with salt and set aside.
2 Make the salsa. Place the tomato, pepper, and onion on the grill and cook each side for 1–2 minutes (or until the peppers and tomatoes are blistered and onion has some charred marks). With a blender or molcajete, blend all the salsa ingredients together. Season with salt.
3 Heat up tortillas on grill, layer with chopped cactus paddles and salsa.
4 Enjoy!
Cooking for 2 people


  • cactus paddles
  • tortillas
  • large tomatoes
  • small onion
  • garlic
    6 cloves
  • lime
  • cilantro
    1 bundle
  • morita peppers
  • jalapeño peppers

Credit: Recipe created by Chef Maricela Vega behalf of Kingsford

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