Everyone knows that many Mexican and southwestern dishes include a lot of smooth-tasting, buttery avocados, but with avocados being so versatile, plus being packed with nutrients and good fats, they’ve gone mainstream!
They’re showing up in all sorts of dishes at breakfast, lunch, and dinner, and finding these beauties gets easier all the time. With avocados not only being grown here, but with Mexican avocados being so available now in most all of our states, we never have to worry about finding the cream of the crop! In fact, if we trace the avocado’s roots, it will lead us south of the border to the rich volcanic soil of Mexico where centuries ago the Aztecs and Mayans were mashing avocados with chilies and a few other tasty ingredients, creating the earliest version of guacamole, a lot like the one I shared with you last week, but there’s so much more to avocados than just that.
The key is to use slightly soft, fully ripened avocados, and they’ll be the star of our rise ’n’ shine egg dishes and light salads and sandwiches, as well as the good old standbys like fajitas and quesadillas.
Or how about a favorite Mexican soup that’ll taste like a fiesta in a bowl?
Well, if you’d like my special easy recipe for that, it’s online now at mrfood.com, or send a self-addressed stamped envelope, marked “Avocado-Tortilla Soup,” to me, Mr. Food, right here at the station, for a tasty fruit that knows no borders, and this applause-getting soup proves that! Today, any time, for any meal, an avocado is more than a fiesta, it’s always that little extra "OOH IT'S SO GOOD!!®"
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