Textile by the Huichol Center. TheHuicholCenter.org
The Amazing Avocado Full of recipes, history, pop-culture, how-tos and nutritional information, we hope you find this book lives up to its name.
Š 2012 Mexican Hass Avocado Importers Association
Special thanks to contributing chefs: Cheryl Forberg, RD, is a James Beard award-winning chef, a New York Times bestselling author and former nutritionist for NBC’s “The Biggest Loser.” Her recipes and recent cookbook, Flavor First, promote healthier eating without sacrificing taste. Roberto Santibañez is a chef, restaurateur, consultant, teacher, cookbook author and graduate of Paris’ Cordon Bleu. He is the author of Truly Mexican, as well as Rosa’s New Mexican Table – written while he was Culinary Director of Rosa Mexicano restaurant. He presently owns the Mexican restaurant Fonda in New York.
Iliana de la Vega is a chef-instructor, Mexican/Latin Cuisines Specialist at The Culinary Institute of America (CIA), San Antonio. Her restaurant El Naranjo in Oaxaca, Mexico, was famous for its traditional mole sauces. She presently owns El Naranjo – ranked as one of the best Mexican Restaurants in Austin, Texas.
Chef Pablo Sanchez is an instructor at his alma mater, The Institute of Culinary Education, NYC, and executive chef for the Taste the WOW Tour – the official Avocados from Mexico mobile sampling tour.
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The World of Avocados
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In Ethiopia, it’s turned into a juice. In Australia, it’s found in sandwiches and sushi. In the United States, it’s most often used as a dip. In Ghana, they enjoy it plain. In Haiti, it’s served on toast at breakfast. In Mexico and Latin America, it balances their piquant dishes. In Suriname, the Dutch made it into a liqueur. In Brazil, it’s used in desserts, smoothies and milkshakes. The same can be said for the Philippines, Vietnam, Indonesia and southern India. The fruit that’s often treated as a vegetable, it’s so versatile it can live in the world of sweet just as easily as it does savory. It dresses up a meal. Makes a simple dish sophisticated. And transforms everyday average into amazing. All it takes is some inspiration, insight and, of course, fresh, ripe Avocados from Mexico.
Reprinted from: Flavor First by Cheryl Forberg, RD. Š 2011 RodaleStore.com
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Tortilla Soup with Avocados 4 corn tortillas cut into ¼”-wide strips 1 medium yellow onion, chopped 1 Tbsp. minced garlic 1 (14.5 oz.) can no-salt-added diced fire-roasted tomatoes 1 tsp. chopped fresh oregano or ½ tsp. dried 1 tsp. ground cumin 5 cups fat-free, low-salt chicken broth ½ cup diced carrots 1/ 3 cup diced roasted red bell pepper 1 ripe Avocado from Mexico, diced
/ cup diced roasted yellow bell pepper 1/ 3 cup diced celery 8 oz. honey-roasted or smoked turkey or chicken breast, diced ¼ cup chopped cilantro 2 tsp. grated lemon zest Salt and ground black pepper to taste (optional) 1 tsp. olive oil 13
Preheat the oven to 350°F. Lightly coat a baking sheet with cooking spray. Place the tortilla strips on the sheet in a single layer. Bake until crisp and golden, turning once. Set aside. In a 3-quart nonstick saucepan, heat the oil over medium heat. Add the onion and cook for 5 minutes, or until tender. Add the garlic and cook for 1 minute longer. Stir in the tomatoes, oregano and cumin. Simmer for 10 minutes. Add the broth and bring to a simmer. Add the carrots, roasted peppers and celery. Cook for 3 minutes, or until tender. Add the turkey, cilantro and lemon zest. Season with salt and black pepper, if desired. Divide among serving bowls and top with the avocado and tortilla strips. Makes 8 (1-cup ) servings Recipe courtesy of Flavor First by Cheryl Forberg, RD
Cheryl says: Perfect as a first course at a dinner party, and because each serving is only 140 calories you can have twice as much for a satisfying full-of-flavor meal.
Pairs with: Chardonnay
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This isn’t your mother’s avocado Avocados are just now finding their way into everyday dishes, but as a color it’s been in the kitchen for years. Appliance manufacturers went gaga for avocado green throughout the postmodern ´60s and ´ 70s, oversaturating the market with the dullest and most unappetizing version of the fruit’s color.
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Avocado and Citrus Salad with Dijon Vinaigrette For the vinaigrette: Combine: 1 cup extra virgin olive oil; ½ cup white balsamic vinegar; 1/ 3 cup fresh orange juice; 1 Tbsp. Dijon mustard; ½ medium, ripe Avocado from Mexico, diced; pinch sugar; pinch salt and white pepper; 2 Tbsp. fresh chopped chives.
2 cups orange wheels (oranges peeled and cut in rounds ¼ inch thick). Save the fresh juice for your vinaigrette.
2 ripe Avocados from Mexico, sliced
Fresh baby arugula
Recipe courtesy of Chef Pablo Sanchez, Taste the WOW Tour
Avocado Dijon Vinaigrette
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Add some Pizzazz to your Pizza Ripe Avocados from Mexico can dress up a meal. Even a pizza. Bake the crust for seven minutes at 425째F. Remove from oven. Add fresh avocado and other favorite toppings (perfect for leftover chicken or beef). Cook for five more minutes.
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For some, fresh avocados might seem like a new exotic ingredient, but they’ve been tempting taste buds throughout Latin America for thousands of years. 10,000
years,
according to archaeologists who found evidence of avocado use in the caves of Mexico.
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Avocados are
climacteric. They don’t ripen on the tree. They actually don’t ripen until about seven to 10 days after they’ve been harvested.
13 Grown on the outskirts of the central highlands, in the sun-drenched state of Michoacán, the avocados from Mexico that you find in the US are Hass Avocados. They’re the purpley/black, pebbly-skinned avocado with a creamy texture and a rich, buttery taste.
“The Traditional Mexican Cuisine of Michoacán” was officially inscribed on the Representative List of the Intangible Cultural Heritage of Humanity by UNESCO.
Mexico has centuries of experience with avocados, but the Hass variety was originally created back in the 1930s by a US postal carrier named Rudolph Hass. Every Hass avocado tree grown in Mexico is a direct descendant of his original mother plant.
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Between 60 million and 1 billion Monarch Butterflies travel 2,000 miles each year to spend their winter in the state of Michoacรกn, which is part of the Monarch Butterfly Biosphere Reserve.
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Salsa Verde con Aguacate 2 jalapeño chiles (to taste), stems removed 10 tomatillos, husks removed, washed and quartered 1 medium garlic clove 1 slice of a white onion ½ cup fresh cilantro including soft stems 1 small, ripe Avocado from Mexico, peeled and seed removed Salt to taste Place all ingredients in a blender jar, add salt to taste, blend until smooth. Cover with plastic wrap, pressing into the sauce, and refrigerate. Serves 1½ cups Prep time: 30 minutes Recipe courtesy of Iliana de la Vega
Iliana says: Perfect on grilled meats and fish like salmon.
Pairs with: Cabernet Sauvignon Rioja Shiraz
17 Sesame-Encrusted Lamb Chops with Avocado Wasabi Dip Pairs with: Syrah, Cabernet Sauvignon, Rioja
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Idyllic climate, varying elevations, abundant rain and nutrient-rich volcanic soil make Mexico the only place in the world where Hass avocado trees naturally bloom four times a year. Conditions are so ideal that Mexico has become the number-one avocado grower in the world, producing and selling an average of
2.6 billion pounds of avocados every year.
Better stock up on chips – that’s enough guacamole to entertain eight billion people.
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Quality control is essential and, of course, meets international standards. Not only can every single Hass Avocado imported into the US from Mexico be sourced back to its original container, they’re all hand-picked and freshly shipped by packers. From the tree to your grocery store, it’s VIP (Very Important Produce) red carpet treatment all the way.
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In Mexico every day is avocado season
Temporada
Marzena ห
(Normal Bloom)
(March Bloom)
Flora Loca
Aventejada (Before Time)
(Crazy Flower) Also known as Flor Loca, it gets its name because its bloom is unpredictable. Michoacรกn is the only region in the world that produces such a large quality bloom.
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Pineapple Cucumber Guacamole 1 (10- to 12-oz.) cucumber, peeled, seeded and diced (½ inch) ½ cup finely diced red onion 2 fresh serrano or jalapeño chiles, minced, including seeds, or more to taste 2 Tbsp. freshly squeezed lime juice, or more to taste 3 4 tsp. fine salt, or 1½ tsp. coarse salt 2 large or 3 small, ripe Avocados from Mexico, halved and pitted ½ pineapple, peeled, cored and diced (½ inch) Fresh cilantro (optional) Stir together the cucumber, onion, chiles, lime juice and salt in a large bowl. Score the flesh in the avocado halves in a cross-hatch pattern (not through the skin) with a knife and then scoop it with a spoon into the bowl and gently stir together (do not mash). Stir in the pineapple last so the fresh acidity is a distinct counterpart to the avocado. Season to taste with additional chile, lime juice and salt. Transfer the guacamole to a wide dish. Sprinkle cilantro on top. Serves 12 Recipe courtesy of Truly Mexican by Roberto Santibañez
Fact The Aztecs invented guacamole. They called it ahuaca-mulli (meaning “avocado mixture”).
Tip:
On Super Bowl Sunday, Not keenAmericans on brown eat enough Add a guacamole? guacamole cover teaspoon oftolemon an entire football or lime or try burying the pit in fieldpit 30isfeet deep. the dip. The an old wives tale, but hey, you never know.
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There’s a common misperception that avocados go from your lips straight to your hips and should be avoided like there’s no tomorrow because of their fat content. The key word here is not hips – it’s misperception. Yes, it’s true, avocados contain fat, but not all fats are bad for you. Your body actually needs certain fats (mono- and polyunsaturated) to function at its best.
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Avocados are virtually the only fruit that contain these good-foryou fats. Which, by the way, are the same fats that the American Heart Association says can help lower blood cholesterol levels when eaten in moderation and in place of saturated or trans fats. And great news: A recent study shows that avocados can be part of a weight loss regimen. There are more studies to come that will further explore the role of avocados in weight control. Avocados also work as a “nutrient booster,� helping your body absorb more fat-soluble nutrients, like lutein, alpha and betacarotene, that are found in foods you eat with avocados. And here you just thought they were great-tasting.
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Cumin-Rubbed Chicken with Avocado Salsa 1 tsp. salt, divided ½ tsp. cumin ¼ to ½ teaspoon ground red pepper 1 Tbsp. olive oil 4 boneless skinless chicken breast halves (4 to 6 ounce each) 1 fully ripened Avocado from Mexico, halved, pitted, peeled and cubed 1 cup chopped tomato ½ cup diced cucumber ¼ cup diced red onion ¼ cup chopped fresh cilantro 2 Tbsp. lime juice In a small bowl, combine ½ tsp. of the salt, the cumin and pepper; rub on chicken. In large non-stick skillet, heat oil over medium heat. Add chicken. Cook, turning occasionally, until no longer pink in the center, about 10 minutes. Meanwhile, in medium bowl combine avocado, tomato, cucumber, onion, cilantro and remaining ½ tsp. salt. Serve over cuminrubbed chicken with whole grain couscous or rice, if desired. Serves 4 (about 2 cups salsa)
Pairs with: Sauvignon Blanc Chardonnay Sancerre
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Did you Know “Avocado” comes from ancient Aztec ahuácatl (meaning “testicle” – because avocados hang in pairs). Spanish explorers couldn’t pronounce the word so they called it aguacate, which in English is avocado.
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Amazing Indeed Each 1-oz. serving (1/5 of a medium avocado) contains: Nearly 20 vitamins, minerals and beneficial plant compounds (phytonutrients) Just 50 calories Just 4 to 5 grams of fat, of which roughly 3.5 grams are mono-and polyunsaturated fat and just 0.5 grams are saturated fat 2 grams of dietary fiber Zero cholesterol / sodium Only 3 grams of carbohydrates
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An avocado’s smooth, creamy consistency and buttery taste makes it one of the first fresh foods a baby can enjoy. The unsaturated fats that are provided in each 1-oz. serving are known to be important for normal growth and development of the central nervous system and brain.
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Vitamin
RDA Benefits
Mineral
Vitamin C
4%
Antioxidant / connective tissue formation / immune system
Vitamin K
8%
Blood-clotting / bone strength
Iron
2%
Oxygen transport / immune system / prevents one type of anemia
Vitamin E
4%
Antioxidant / muscular development / tissue repair
Thiamin
2%
Metabolism / cardiovascular health
Riboflavin
4%
Protein, carbohydrate and fat processing / skin health
Niacin
4%
Digestion / skin health / nervous system
Vitaamin B6
4%
Nervous and immune systems / prevention of one type of anemia
Folate
8%
Metabolism / prevention of one type of anemia / prenatal health
Pantothenic Acid
4%
Nutrient processing / red blood cell formation
Phosphorous
2%
Bone health / teeth formation
Magnesium
2%
Muscle and nerve function / bone health / sustains regular heartbeat
Zinc
2%
Immune system / wound-healing / supports reproduction and growth
Copper
2%
Normal blood pressure / regulation of heart rate
Manganese
2%
Bone health
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Avocados contain less than one gram of sugar per 1-oz. serving. Avocados also contain a type of sugar called D-mannoheptulose, which nutritionally acts more like a unique phytonutrient, not like conventional sugar.
31 Avocado and Wild Prawn Risotto Pairs with: Sauvignon Blanc, Chenin Blanc, Chardonnay
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Granny Smith Apple, Beet and Avocado Tower topped with Goat Cheese Pairs with: Pouilly-Fuse Chardonnay Pinot Blanc Muscadet Pouilly-FumĂŠ
THE GOOD-FOR-YOU FATS THAT ARE GREAT FOR YOUR HAIR AND SKIN. Type the words “avocado” and “beauty” into a search engine and more than seven million hits appear. Because of their high oil and nutrient content, avocados are believed to keep skin soft and hair hydrated and shiny. Beauty companies around the world now feature avocado in their hair and skin products.
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Turn on your TV and you’ll see commercials featuring avocado in hair coloring. Channel-surf and you’ll find celebrities promoting avocados as part of their beauty regimen – from home-made avocado face masks to hair conditioners. See for yourself. Try this quick and easy recipe to help restore moisture to your hair and skin: Mash 1 ripe Avocado from Mexico with 1 Tbsp. of yogurt or olive oil and 1 Tbsp. of honey. Apply to hair or skin. Leave on for 30 minutes and then rinse thoroughly.
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Avocado Breakfast Tacos 6 oz. Mexican chorizo (optional) 8 large eggs, lightly beaten 4 six-inch corn tortillas, heated 1 ripe Avocado from Mexico, peeled, pitted and sliced ½ cup salsa Cilantro sprigs, for garnish In a skillet over medium heat, cook chorizo, breaking it up with a wooden spoon or spatula, about 5 minutes or until cooked. Drain off fat. In a nonstick skillet over medium-low heat, cook eggs, stirring with a spatula, until scrambled. Gently mix in chorizo. Spoon scrambled eggs onto tortillas, dividing them evenly. Top each tortilla with avocado slices and salsa; garnish with cilantro. Serves 4 Prep time: 15 minutes
Tip: Salsa Verde con Aguacate (pg. 16) is a great topping on tacos.
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Avocado Fruit Bowl Perfect for breakfast, a snack or a healthy dessert. (Don’t forget, an avocado is actually a fruit.) Add 1 large, ripe Avocado from Mexico, 1½ cups cantaloupe cubes, 1½ cups fresh strawberries, stemmed and cut in half, 2 Tbsp. freshly squeezed lime juice and sugar.
Strawberries
Avocado from Mexico
Lime Juice
Cantaloupe
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AVOCADOS AND WINE? CHEERS TO THAT. With their creamy, mellow taste, ripe avocados pair wonderfully with white wines. The acidity in a refreshing, zesty white wine counters the rich fattiness (relax, it’s the good-for-you kind) and mild sweetness of an avocado. There are many white wines to suggest and even specific wines that complement specific dishes. Because of their tannins, some people might find red wines to be a bit challenging, but that doesn’t mean that red wine should be completely written off. Rosé, Beaujolais and Pinot Noir are light, fruity wines that won’t let an avocado down. Whether it’s just you at home, a dinner party or you run a busy restaurant, you’ll find there’s a bottle of wine with an avocado’s name on it.
38 Avocado on the Half-Shell, Olive Oil, Salt & Pepper
Sauvignon Blanc, Chablis, Sancerre, Zinfandel, Pinot Gris, Grenache Blanc
Spiced Pork Tenderloin and Avocado Salsa
White Alsatian, Rosé, Grenache Blanc
Lump Crab-Stuffed Avocado
Pinto Gris, Chablis, Pinot Blanc, Muscadet, Pouilly-Fumé
Grilled Sea Bass Mango Grapefruit and Avocado Salad
Sauvignon Blanc, Chardonnay, Sancerre
Smoked Trout, Avocado and Lemon Salsa with Parmesan Wafers
Pinot Grigio
Tuna Tartare on Black Sesame Avocado
Riesling, Sancerre
Grilled Mojo Chicken with Warm Avocado and Mango Salsa
Pouilly-Fuse, Pinot Blanc, Muscadet, Pouilly-Fumé
Burrata, Tomato and Avocado Salad
Sauvignon Blanc, Chenin Blanc, Chardonnay
Grilled Salmon with Avocado and Tomato Vinaigrette
Sauvignon Blanc, Chablis, Sancerre, Zinfandel, Pinot Gris
Avocado Bison Burger
Cabernet Sauvignon, Merlot, Pinot Noir
Foie Gras Crispy Chicken w/Sautéed Avocado
Merlot, Zinfandel
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HOT
With it’s eye-popping burst of color and cool, velvety texture that balance foods served hot or cold, people are discovering new ways to use fresh Avocados from Mexico. A garnish to a hot dish, grilled or roasted with vegetables, baked or quick pan-fried, sweet or salty or savory, avocados are becoming part of people’s everyday diets. They’re commonly used raw but can replace other fats that are often used in baking recipes – its mashed pulp can substitute up to one-half the fat that you’d typically use. An avocado’s high water and oil content make muffins, breads, cookies and brownies – yes, even brownies – chewier, softer and less crumbly. And bonus: With nearly 20 vitamins and minerals in each serving, it helps raise the nutritional value of whatever you’re making.
Photo courtesy of Kristin Rosenau, pastryaffair.com
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Chocolate Avocado Cupcakes Adapted from Kristin Rosenau, pastryaffair.com - Serves 30 3 cups whole wheat or all-purpose flour 6 Tbsp. unsweetened cocoa powder ½ tsp. salt 2 tsp. baking powder 2 tsp. baking soda 2 cups granulated sugar ¼ cup unsweetened applesauce ½ cup soft Avocado from Mexico, well mashed 2 cups water 2 Tbsp. white vinegar 2 tsp. vanilla extract ½ tsp. chili powder (optional)
Preheat the oven to 350°F. In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder, baking soda and chili powder (optional). In a large bowl beat together the sugar, applesauce, mashed avocado, water, vinegar and vanilla until well blended. Mix the dry ingredients into the wet all at once and beat with a whisk (by hand) until smooth. Pour batter into cupcake tins and bake for 18 to 22 minutes, or until a toothpick inserted comes out clean. Allow the cupcakes to cool completely before frosting with avocado buttercream.
Avocado Buttercream Frosting 2 small to med. ripe Avocados from Mexico (8 oz.) ½ to 1 lb. powdered sugar (as needed) 2 tsp. lemon juice (or lime juice) ½ tsp. vanilla extract (or lemon extract) Peel and pit the soft avocados, scraping the contents into a medium bowl. Discard brown spots; you want green avocado meat. Add lemon (or lime) juice and beat the avocados with a mixer on medium speed until the avocados are slightly lightened in color and smooth in texture, about 2-3 minutes. The juice prevents the avocados from turning brown so you will have nice green frosting. Add the powdered sugar a little at a time and beat. Add vanilla or lemon extract until combined. Store the frosting in the refrigerator until ready to use.
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Thai Beef Salad 8 oz. flank steak, grilled 3 cups mixed salad greens 1½ cups thinly sliced red bell pepper ½ cup thinly sliced scallions (green onions) 3 4 cup snow peas ½ cup chopped cilantro 13 cup bottled or homemade Asian salad dressing (recipe below), divided 1 fully ripened Avocado from Mexico, halved, pitted, peeled and sliced
Pairs with: Chardonnay Beaujolais Pinot Noir
Slice steak thinly across the grain; set aside. In large bowl combine salad greens, red pepper, scallions, snow peas, cilantro and 3 Tbsp. of the salad dressing; toss gently. Place on 4 serving dishes, dividing equally. Top with hot sliced steak and avocado; drizzle with remaining salad dressing. Asian Salad Dressing In a measuring cup, whisk together 2 Tbsp. vegetable oil, 2 Tbsp. rice vinegar, 1½ tsp. soy sauce, 1 Tbsp. grated fresh ginger (or ¼ tsp. dried ginger), 1 Tbsp. sugar and ½ tsp. toasted sesame oil until well combined. Serves 4
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Avocado/Walnut-Stuffed Portobello 4 large portobello mushrooms 2 large, ripe Avocados from Mexico, mashed 2 leeks diced, or large onion finely peeled and mashed 2 Tbsp. butter 1 clove garlic, pressed 1 tsp. chopped fresh or dried rosemary 1 Tbsp. lime juice Âź tsp. salt 4 oz. feta or goat cheese 3 Tbsp. finely chopped walnuts 2 Tbsp. olive oil Garnish: fresh rosemary sprigs
Using a spoon, remove brown gills from the undersides of mushrooms. Remove stems. Over medium heat, melt butter in a large pan, then add leeks and garlic. Saute until tender. Remove from heat and cool. Stir avocado, salt, rosemary and lime juice together in a bowl, then stir in leek mixture. Preheat oven to 400°F. Press cheese evenly into mushroom caps. Top with avocado mixture, sprinkle with walnuts, and drizzle with olive oil. Place on rack in a broiler pan. Bake uncovered for 5 minutes. Cover loosely with aluminum foil, and bake 5 more minutes. Garnish, if desired. Serve immediately. Serves 4
Pairs with: Chardonnay Beaujolais Pinot Noir
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Avocado White Chocolate Ice Cream 2 cups milk 1 cup heavy cream 4 eggs 3 4 cup sugar 4 oz. white chocolate, broken in pieces 2 tsp. vanilla extract 2 fully ripened Avocados from Mexico, halved, pitted and peeled 10 chocolate sandwich cookies 3 4 cup natural almonds 1 cup mixed berries ½ cup fudge sauce In heavy saucepan over low heat, bring milk and cream to boil. In medium bowl whisk eggs until frothy. Gradually stir in half of the hot milk mixture into eggs. Return milk and egg mixture to saucepan; whisk in sugar. Cook, stirring constantly, until mixture thickens and comes almost to a boil. Remove custard from heat; stir in white chocolate and vanilla. Puree 1 avocado with about ¼ of the custard until very smooth. Whisk avocado mixture into remaining custard until blended; cool to room temperature. Chop remaining avocado; fold into custard. Freeze in ice cream freezer according to manufacturer’s directions. On rimmed baking pan, scoop ice cream into 12 mounds. Cover; freeze until firm, 2 to 3 hours. In food processor, process cookies with nuts to form fine crumbs; transfer to medium bowl. Working quickly, shape each ice cream mound into a ball; roll in crumbs to coat. Return to pan; cover and freeze until ready to serve. To serve, cut each ice cream avocado in half. Serve with a few berries and a drizzle of fudge sauce. Garnish with diced avocado, if desired. Serves 12
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COLD
Like most fruit, ripe avocados are naturally great-tasting raw. (But don’t eat the skin – you will be very let down if you do.) Their mild, buttery taste and cool, creamy consistency can turn a simple dish into something simply gourmet. Cubed, diced, sliced, mashed, blended or puréed, they balance savory dishes yet also make sweet dishes sweet. They dress up salads and sandwiches, make smoothies smooth and ice cream creamy. Avocados make dips delicious, soups sophisticated and add elegance to appetizers. They’re a veritable renaissance fruit. It’s no wonder so many people think it’s a vegetable.
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Flavors of The World Creme de Abacate Brazilian Avocado Cream 2 ripe, but firm Avocados from Mexico 1 Tbsp. fresh lime juice 1 3 cup superfine sugar 3 4 cup milk Process avocado flesh in blender or food processor until smooth. Add the sugar and lime juice; puree. Slowly add milk, pulsing until the consistency is thick like yogurt. Scoop into small serving bowls. Cover and chill. Garnish with whipped cream, if desired. Serves 6
Gazpacho Shooters Andalusian Chilled Soup 2 ripe Avocados from Mexico ½ seedless cucumber, peeled 1 jalapeño, diced small 2 Tbsp. sour cream 1 Tbsp. hot sauce 1 Tbsp. extra virgin olive oil 1 ltr. cold water Juice from 2 fresh limes ½ cup fresh cilantro Salt/white pepper to taste Combine all ingredients in a blender, puree to a smooth creamy consistency (if too thick add more cold water), adjust taste (salt and pepper), refrigerate. Serve in a shot glass garnish with a swirl of sour cream and a cilantro leaf. Serves 24 (1.5 oz.) Recipe by chef Pablo Sanchez for Taste the WOW Tour
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Guasacaca Venezuelan Sauce Often paired with grilled meats, arepas, or chicken and fish. 2 ripe Avocados from Mexico, peeled, pitted and diced 1 medium yellow onion, roughly chopped 2 medium green peppers, seeded, deveined, and chopped 2 cloves garlic (partially boil if less garlic taste is desired) ½ bunch fresh parsley leaves ½ bunch fresh cilantro leaves 1 cup red wine vinegar 3 1 Tbsp. salt, or to taste ¼ tsp. black ground pepper 1 cup virgin olive oil Process all ingredients, except olive oil, in a food processor until mostly smooth. Add olive oil in a stream with the processor running. Dilute with water if needed. Let stand at room temperature for 1 hour. Taste and adjust seasoning. Store covered in the refrigerator. Bring to room temperature before serving. Good for seven days. Serves 4 Recipe by chef Pablo Sanchez for Taste the WOW Tour
Avotziki Greek Avocado Tzatziki 1 Tbsp. fresh lemon juice ¼ tsp. black pepper, freshly ground 1 clove garlic, finely chopped 1 tsp. salt 2 cups plain or low-fat yogurt 2 Tbsp. fresh dill, finely chopped 1 cup peeled, seeded and finely chopped cucumber (about 1 medium cucumber) 1 ripe Avocado from Mexico, peeled, pitted and diced small Add lemon juice, garlic and salt to the yogurt. Add grated cucumber, diced avocado and mix well. Chill for at least one hour. Serves 6
47 If you work in the food service industry or you’re familiar with avocados, then you might already know how to pick a ripe avocado. As Sir Francis Bacon might or might not have said at some point in time, “Scientia est Potentia” – which translated from Latin basically means “Knowledge is Power.” It never hurts to review the basics every now and then.
If it feels like a bocce ball, put it in a brown paper bag with an apple or a banana for two to three days. The plant hormone ethylene naturally occurs in these fruits and when trapped in a bag speeds the ripening process for other fruits. Check on your avocados daily. They will soften in no time. To slow the ripening process, store a breaking avocado in the fridge. It will extend the life for a couple of days.
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49 Want to store an avocado long-term? Puree the pulp with a teaspoon of lemon or lime, put in an air-tight container, and into the freezer it goes. At a later date it can be used as guacamole, soup, sauce, dip – even a sandwich spread. Don’t plan on using it all at once? Try to keep the pit in place – it helps reduce surface area that might brown when you store it in the fridge. Want to keep an avocado looking pretty and fresh? To prevent browning squeeze a teaspoon of a citrus fruit on the exposed area (the acid helps prevent oxidation). If you do find browning, just scoop or cut it off – it won’t affect the rest of the avocado.
Frozen avocado pur ee really should be used within four o r five months.
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Grilled Shrimp with Avocado and Grapefruit Salad Pairs with: Sauvignon Blanc, Pinot Grigio, Chardonnay
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From ´ to Michoacan Michigan There are quite a few ways to pick up fresh, ripe Avocados from Mexico. You can drive to Michoacán. Or fly. Or take a train. Or a bus. Or even a pogo stick. But it’s probably easier to just head to the produce section of your local grocery store or contact your local food service distrbutor. Michoacán, Mexico
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Index Avocado and Citrus Salad, 9 Avocado and Wild Prawn Rissotto, 31 Avocado Breakfast Tacos, 35 Avocado Fruit Bowl, 36 Avocado Pizza, 10 Avocado Shake, 7 Avotziki, 46 Avocado/Walnut-Stuffed Portobello, 42 Avocado White Chocolate Ice Cream, 43 Chocolate Avocado Cupcakes, 40 Creme de Abacate, 45 Cumin-Rubbed Chicken with Avocado Salsa, 25 Gazpacho Shooters, 45 Granny Smith Apple, Beet and Avocado Tower, 32 Grilled Shrimp with Avocado and Grapefruit Salad, 50 Guasacaca, 46 How-Tos, 47 - 49 Nutrition, 27 - 30 Pineapple Cucumber Guacamole, 21 Salsa Verde con Aguacate, 16 Sesame-Encrusted Lamb Chop with Avocado Wasabi Dip, 17 Thai Beef Salad, 41 Tortilla Soup with Avocados, 4 Wine Pairings, 38
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Textile by the Huichol Center. TheHuicholCenter.org
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