The world’s first avocado was grown and cultivated in Mexico countless generations ago. Thanks to the region’s fertile volcanic soil, ideal climate and centuries of expert cultivation, Mexico remains the source of the world’s finest avocados. Today, Mexico is the only place in the world where avocado trees naturally bloom four times a year. Producing a year-round bounty of irresistibly rich and creamy avocados whose unsurpassed quality and distinctly delicious flavor are always in season.
Now I’m not Mexican, (Puerto Rican – in case you forgot) but avocados have always been a staple at my family’s dinner table. I remember sitting at my abuela Lucia’s dining room table as a child and watching her bring an avocado to my grandfather. At the table he would cut out a slice to accompany whatever was on the menu that evening. Mind you, as a child I did not like avocados at all. I associated it as “old people food” since my parents never ate them. It wasn’t till I was in college, when I spent a semester in Chile, where I learned to love the avocado. There, avocado, aka palta was almost in everything, in sandwiches, on hot dogs, and in your salad. When I came back to New York after my time in that long, thin country, I began to put avocado in just about everything. It reminded me of my grandfather and of the country I spent time in. I’m lucky that where I live avocados are accessible. I can always find avocados from Mexico on a produce cart or in my local supermarket. They don’t cost too much either. For about a dollar, I get a superfood, rich in history and nutrients that I can easily chop up or slice and make part of my meal.
What’s my go-to aguacate recipe? It’s actually so quick and easy it makes me feel like I’m cheating. I’ve made this snack for hungry friends but usually it’s my favorite breakfast on bread. Here’s what you need:
1. Half a Hass Avocado
2: a plum tomato
3. a clove of garlic
Chop the avocado, tomato, and garlic. Add a squirt of lime. Mix. Add salt and pepper to taste.
You can put this on bread like I like too, eat it with chips, put it in your taco, or in your salad.
I’ll be moving in a week and a half and one of the best things about my new home is that there is an avocado tree there. I can’t wait to try more recipes since avocados will be right in my backyard.