Monday, March 28, 2011

Avocado Heaven

So, in the US, avocados go with Mexican food. Well, and in weird vegan concoctions that I find just scary enough to not try.

And they really do show up in food in Mexico. Imagine that. Mostly, though, they show up in *my* food. The thing is, they don't seem to sell much of anything in Mexico as a "per item" if it's produce. Nope, produce is per kilogram. So if you get a *huge* avocado, you pay that portion of the per kilo price. And if you get a tiny one ('cause it's the only one ripe enough to eat right then...) you only pay *that* portion of the kilogram price.

And they're about $2 per kilo here on the mystery island. 24-28-ish pesos per kilo, that is. Instead of 2/$3 with tiny avocados, or my least favorite, $3 *each*. Yesterday I picked up (and ate for dinner) two medium avocados for m$15, or about us$1.25.

So I'm sure no one will be surprised to learn that I'm stuffing my face with them. Not, I admit, the most healthy option. Not the cheapest either. But so very tasty. Avocados are full of (mostly) healthy fats, and are pretty high in calories, so *should* be enjoyed in moderation (except maybe by people without much other fat in their diets...) but are super tasty and a little slice can really improve a meal.

In the last week I've put avocado:

  • on my fried potato/ onion thing
  • on my black bean concoction
  • on toast
  • in a toasted sammich
  • on chips as guacamole
  • in my stomach straight from the skin
They also make taco night really amazing. Instead of cheese (or in addition), add a thin slice of avocado to your tacos and they're just better.

So, in the spirit of avocados everywhere, I thought I'd share my two favorite avocado recipes, and one variation I'm told is really good but I think looks gross.

  • 1-3 ripe avocados, pitted and removed from the skin
  • 1/4C diced onion (approx)
  • 1-3 cloves diced garlic
  • salt
  • juice from 1/2 to 1 lime or splash of vinegar.
Smoosh the avocado, mix in everything else. Eat on chips, tacos, sammiches, burgers, alone, etc.

variations: mix in 1-3 chopped/ mashed boiled eggs, up to 1 chopped tomato, cilantro, pepper, etc.

Simple Avocado
  • 1-3 ripe avocados
  • 1 lime
  • salt
  • spoon
Cut open and de-pit the avocados. Slice the avocado in a criss-cross pattern, being careful not to slice through the skin. Salt avocado. Squeeze lime juice over. Eat with spoon.

I've been mostly sticking to that last one, actually. Mmm, avocado.

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