Five Ways With… Avocado

‘Tis the season for avocado! A versatile and creamy, not to mention healthy, fruit that’s essential to any kitchen, the mighty avocado is The Latin Kitchen’s star ingredient this month.  Avocados can be used to accompany salads and sandwiches, whip into ice creams and spreads, or simply mash into the ultimate party starter: guacamole.  To celebrate all things avocado, we decided to offer up five of our favorite avocado dishes created for Avocados from Mexico from our blog, Muy Bueno Cookbook. Whether you use them on their own or as an avocado tasting menu is up to you. Either way, we’re certain they will be a hit.

Avocado and Roasted Yam Fall Ensalada

• 1/4 cup pepitas (hulled pumpkin seeds), toasted
• 1 cup corn, canned (drained) or fresh (1 ear of corn, shucked and cut from the cob)
• 2 tablespoons olive oil, divided
• 1 large yam, peeled and cut into 1/2-inch cubes
• 1/4 cup red onion, finely chopped
• 2 tablespoons chopped fresh cilantro
• 1 red or green apple, chopped
• 1 large ripe Avocados from Mexico Hass avocado, halved, pitted, and cubed, skins reserved
• 1 lime, juiced
• Salt and freshly ground pepper, to taste

Get the full recipe.

Tortas de Pavo y Aguacate (Turkey and Avocado Sandwiches)

• 4 bolillos (oval Mexican sandwich rolls) or other sandwich rolls
• Unsalted butter
• 4 tablespoons mayonnaise
• 4 to 8 thin slices deli turkey
• 4 slices asadero or muenster cheese
• 1 large ripe Avocados from Mexico Hass avocado, halved and pitted
• 1 tomato, sliced
• 1/2 large red onion, cut into rings
• Romaine lettuce
• 4 jalapeños (optional)

Get the full recipe.

Seared Scallops with Avocado Mousse and Chipotle Sauce

• 4 ripe Avocados from Mexico, halved, pitted, and peeled
• 1 lime, juiced, plus 1/4 lime juiced
• 1/2 cup crème fraîche
• 1 cup Mexican crema
• Kosher salt
• 1 whole chipotle chile, with 1 teaspoon sauce from 1 can of chipotles in adobo
• 1 tablespoon olive oil
• 1/4 teaspoon sea salt
• 10 large sea scallops

Get the full recipe.

Paletas de Aguacate y Coco (Avocado and Coconut Popsicles)

• 1 cup water
• 1/2 cup sugar
• 2 large ripe Avocados from Mexico, halved, pitted, and peeled
• 1/3 cup coconut milk (not cream of coconut)
• 2 tablespoons fresh lime juice
• 1 dash salt

Get the full recipe.

Avocado-Chile Brownies Topped With Avocado-Tequila Ice Cream

• 4 large ripe Avocados from Mexico, halved, pitted, and peeled
• 1 1/2 cups heavy cream
• 2 5/6 cups granulated sugar, divided
• 1/4 cup fresh lime juice
• 2 tablespoons gold tequila
• 2 tablespoons chopped fresh cilantro
• 1 pinch sea salt
• 1 1/4 cups all-purpose flour
• 2 tablespoons unsweetened dark cocoa powder
• 1 teaspoon chile powder
• 1/2 teaspoon ground cinnamon
• 10 ounces dark chocolate chips
• 1 stick unsalted butter, room temperature
• 1/2 cup dark brown sugar
• 5 eggs, divided
• 2 teaspoons pure vanilla extract

Get the full recipe.

Yvette Marquez-Sharpnack, together with her sister, Veronica Gonzalez-Smith, and their mother Evangelina Soza are responsible for the popular blog Muy Bueno.