MY FAVORITE RECIPE—Mestizo Restaurant’s

WHEN JIM URDIALES DEBUTED MESTIZO RESTAURANT in Baton Rouge, Louisiana in 1999, he wanted to introduce Louisianans to food that r eflected his Mestizo heritage by offering menu items that melded the best parts of Mexican and Cajun-French cuisine.

Today, more than 20 years after that debut (and after a 2018 expansion that added 55 seats plus a private banquet space to the original footprint), Mestizo is a thriving culinary hot spot in this bayou town. Local media have described the innovative menu—which includes many Keto, veg etarian, and gluten-fr ee options—as Mexican-Cajun, Mexican Louisiana cuisine, and Mexican cuisine with Louisiana flair .

With so many items on the menu, choosing a favorite might seem a tough task. But when el Restaurante asked Urdiales to share a favorite, this Baton Rouge r estaurateur was quick to offer his pick: the Fried Avocado with Shrimp and Crab fr om the Antojito section of Mestizo’s menu.

“The fried avocado has been on my menu for the past four years, and I am always looking for ways to create new dishes with current items,” Urdiales says. “Mestizo always has a specialty guacamole each day, and most guests really enjoy avocados. The panko coating is what makes it so special.”

Urdiales says the breaded avocado pieces used to make this popular appetizer are prepared fresh daily, frozen, and then taken from the freezer and fried to order.

“It only takes about two to three minutes to fry,” he says. “We keep the shrimp and crab mixture warm on the line so it can be put together quite quickly. It travels well and with the current state of business being mainly take out, it is quite a popular item.”

An added bonus: “We also use the fried avocado in our veggie taco combo plate,” Urdiales adds.

Makes 4 servings 2 ripe avocados 8 oz. 91/110 boiled shrimp 4 oz. fresh lump crab meat 8 oz. butter 4 oz. trinity (chopped onion, celery and bell pepper) 2 eggs 3 T. water 1 c. panko ½ c. flour ½ c. heavy cream 4 c. soybean oil

In a pot, sauté the trinity in 8 oz. butter until tender, then pour in heavy cream; let mixture simmer and thicken, then add the boiled shrimp and crab. Season to taste.

Cut each avocado in quarters and lightly season with salt and pepper to taste. Crack eggs in a bowl and mix with water. In two separate bowls, place panko and flour. Dredge avocado quarter in flour first, followed by egg mixture and lastly in panko. Place soybean oil in a pot for frying and make sure the oil reaches 350°F. Fry avocados until golden brown. Place shrimp and crab mixture over avocados and serve.