A Mexican native and former head of innovation at Wahaca — Diaz-Fuentes says: “Growing up I ate a lot of cactus. "

It’s eaten with scrambled eggs for breakfast, or in tacos, and coleslaw — which is how it appears on the Santo Remedio menu. For the tacos, the succulent is grilled, giving it a fleshy texture and tart, raspberryish flavour that works when balanced by sweetcorn, potatoes, salsa and Mexican chihuaha cheese. “Some of our customers have tried cactus for the first time here,” says Diaz-Fuentes, “and while it can be an acquired taste, the majority of people really like it. Especially once we tell them what a superfood it is.”