The objective of this work was to evaluate addition effect of 3% of nopal fiber (FN) and cacao powder (CA) on the physicochemical, nutritional content and sensory acceptation of patty meat. A total of 144 patties were elaborated in three different batches: Control (TC) no addition; FN with 3% of FN; and CA with 3% of CA. Physicochemical tests (pH, Aw), texture (TPA) and instrumental color (CIE-Lab) at different storage times (0, 2, 7, 14 and 28 days), besides to nutritional content and acceptation test. pH increased in all the treatments at 28 days of storage, where CA addition decreased luminosity (P>0.05) and maintained higher a* values (P<0.05), meanwhile b* value was lower in CA samples. Texture was similar in all the treatments decreasing with storage time, meanwhile Aw was stable (P>0.05). FN or CA addition increased fiber content (P<0.05). Patties with FN showed a moderate acceptation. Since addition of FN or CA did not decreased consumer acceptation, these can be employed as ingredients in the development of functional foods.