Featured Recipe
Guacamole Traditional

Adapted from Chef Julian Medina, Toloache, New York City

1/2 of a Spanish onion, diced
   1 chopped jalapeño
   2 tablespoons lime juice
   2 fully ripened avocados from Mexico, halved, pitted,
      peeled and diced
   1 plum tomato, diced
   2 tablespoons chopped cilantro
   Salt to taste

In a bowl, marinate the diced onion, jalapeño, lime juice and a pinch of salt for 3 minutes. Add avocado, tomato and cilantro. Mash ingredients together and check seasoning. Serve with warm tortillas or chips.

YIELD: 4 portions
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Featured Recipe
Guacamole Con Granada

Adapted from Chef Julian Medina, Toloache, New York City

   2 fully ripened avocados from Mexico, halved, pitted,
      peeled and diced
1/2 of a sweet onion, diced (such as Vidalia or chipolini)
   3 tablespoons pomegranate seeds
   2 tablespoons diced mango
   2 tablespoons diced apple
   1 teaspoon chopped habanero chile
   Salt to taste

In a bowl combine all ingredients. Mash ingredients together and check seasoning. Serve with warm corn tortillas or chips.

YIELD: 4 portions
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Featured Recipe
Mexican Avocado-Tequila Appetizer

So many ways you can serve this not-to-be-missed appetizer! Scoop it into salt-rimmed martini glasses for a sit-down event, or for a casual get-together, put it all in a bowl so guests can dig in with chips, veggies or shrimp.

       2 fully ripened avocados from Mexico, halved,
           peeled, and diced
       1 cup diced tomatoes
       2 tablespoons chopped cilantro
1 to 2 tablespoons lime juice
       1 tablespoon tequila
    1/2 teaspoon salt

In a medium-sized bowl, combine avocados, tomatoes, cilantro, lime juice, tequila and salt; toss gently. Cover surface with plastic wrap; chill until ready to serve. Serve, if desired, in stemmed glasses rimmed with coarse salt garnished with lime wedges and cilantro sprigs or, spoon into a serving bowl and serve with chips, jicama and sweet pepper slices.

YIELD: about 3 cups
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Featured Recipe
Guacamole Rojo

Adapted from Chef Julian Medina, Toloache, New York City

   2 fully ripened avocados from Mexico, halved, pitted,
      peeled and diced
1/2 of a red onion, diced
   2 tablespoons chopped cilantro
   1 tablespoon of pureed chipotle in adobo
   2 tablespoons of crumbled queso fresco, anejo or cotija
   2 tablespoons lime juice
   Salt to taste

In a bowl marinate the diced onion, chipotle puree, lime juice and a pinch of salt for 15 minutes. Add avocado and cilantro. Mash the ingredients together and check seasoning. Sprinkle queso fresco on top and serve with warm tortillas or chips.

YIELD: 4 portions
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Featured Recipe
Avocado and Tropical Fruit Salad

Add a dash of sweetness and texture to your tacos or grilled meats with this colorful salad.

       1 fully ripened avocado from Mexico, halved, pitted
           and peeled
       1 large mango, peeled and pitted
       1 can (20 ounces) crushed pineapple, drained
    1/2 cup sliced green onions (scallions)
    1/4 cup toasted pumpkin or sunflower seeds
       3 tablespoons chopped fresh cilantro
1 to 2 teaspoons minced jalapeño (optional)
       3 tablespoons fresh lime juice

Dice avocado and mango. Combine avocado, mango, pineapple and 2 tablespoons of the reserved juice, green onion, pumpkin seeds, cilantro, jalapeño and lime juice.
Serve with grilled chicken, fish or shrimp.

YIELD: about 4 cups
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Featured Recipe
Guacamole variations to please

the pickiest palate

Serve up these variations of the classic Cinco de Mayo dip and be sure to please any guest!

Avocado Dip Mexicano
   1 fully ripened avocado from Mexico
   1 tablespoon chopped green onion (scallion)
   1 teaspoon lime juice
1/4 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon ground black pepper
  Hot sauce to taste

Cut avocado in half lengthwise around the pit; twist to separate the halves. Strike the pit with the blade of a sharp knife, and remove pit. Cut the flesh into cubes; using a large spoon, scoop flesh out of skin into medium bowl. Gently toss with green onion, lime juice, garlic, salt and pepper being careful not to mash avocado.
YIELD: about 1 cup
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For FIESTA AVOCADO DIP:
In a small bowl combine one-half of the AVOCADO DIP MEXICANO with 2 tablespoons shredded pepper Jack cheese, 2 teaspoons each chopped sun-dried tomato and finely diced jalapeño. Gently fold in remaining AVOCADO DIP MEXICANO, keeping avocado chunky; garnish with additional diced avocado and thin slices of jalapeño, if desired.
YIELD: about 1 cup

For AVOCADO CRAB DIP:
In a small bowl combine one-half of the AVOCADO DIP MEXICANO with 1 can (6 ounces) well-drained and flaked crabmeat, 1/3 cup softened cream cheese, and 2 tablespoons each minced celery and chopped fresh chives. Gently fold in remaining AVOCADO DIP MEXICANO, keeping avocado chunky. Garnish with additional diced avocado and chives, if desired.
YIELD: About 1-1/2 cups

For MEXICAN SPINACH DIP:
In a small bowl combine 1 package (10 ounces) frozen, thawed and drained chopped spinach with 1/2 cup sour cream, 3 tablespoons minced onion, 2 tablespoon chopped fresh dill, 1/2 teaspoon salt and dash ground red pepper. Gently fold in AVOCADO DIP MEXICANO, keeping avocado chunky. Garnish with avocado slices and dill sprig, if desired.
YIELD: About 1-3/4 cups