Avocado is the most popular ingredient in my family’s kitchen. All throughout my childhood and teenage years, up until today, I eat an avocado almost every day. I have introduced this habit to roommates while living in Spain, England and the US, and although it seemed a bit odd at first, they all warmed up to the idea (and taste), and never looked back.
Of course, it’s not only my family who eats avocados so often. If you remember our post “13 ways to eat like a Peruvian,” point #6 was this:
“Somehow, someway, get palta (avocado) into your meals. Avocados with bread, as part of salads, with rice, stuffed with chicken, tuna, shrimps, cebiche, or vegetables… Avocados with mayonnaise as a dip for tequeños… What would we do without our beloved (and may I say, delicious) paltas?”
In Peru, and in Latin America in general, avocados are so tasty, creamy, ripe and perfect year round, that it’s hard to resist their allure. They’re also filling, nutritious, and easy to make and eat (just cut them in half and sprinkle with salt). And it’s a veggie (even though technically it’s a fruit) that kids love too, so it’s an ideal healthy snack to pop into their school lunch boxes.
But even as much as Peruvians are crazy about avocados, Central Americans and Mexicans are really the kings and queens of this oily and rich gift of nature. After all, the world’s first avocado was grown and cultivated in Mexico countless generations ago, and the region has fertile volcanic soil, and an ideal climate for its cultivation.
Looking at the cool Avocados from Mexico page, and at their recipes inEnglishand Spanish, I decided to make another palta rellena today for lunch, but this time, with vegetables instead of shrimp. I love eating stuffed avocados as an appetizer or light dinner, especially in the summer months when I can play with all kinds of raw fillings. What about you? Is avocado a staple in your family? We would love to know and get your favorite avocado recipes!
- 2 avocados, cut in half, peeled and seeded
- 1 potato
- 1 carrot
- 1 beet
- ½ cup green peas, cooked
- ⅓ cup mayonnaise
- Salt and pepper
- ½ cup herbs (parsley, chives, etc.)
- ½ cup grape tomatoes
- Olive oil
- First of all cook the vegetables. I like to cook them in different saucepans, so each one retains its color, flavor and texture. Boil them in water, peel them and cut in medium dice. I like mine a little chunky, so I cut my vegetables in big cubes.
- Combine in a bowl with the green peas, mayonnaise, salt, and pepper. If you like you may want to add some hot Tabasco sauce or a touch of ketchup.
- In a small bowl, make an herb salad with parsley, chives, and any other herb you have in hand, grape tomatoes cut in half, salt, and a few drops olive oil.