3 International Avocado Dishes

Avocados from Mexico are used in dishes around the world because they give meals a creamy and smooth texture, a flavorful taste, and contain nearly 20 vitamins and minerals. The following are some international recipes that utilize avocados and keep diners happy and satisfied.

Mexican-style guacamole

Usually, if you want authentic guacamole, you have to visit a real Mexican restaurant. However, you can always try a do-it-yourself recipe.

Take five large Hass avocados, slice them in half, and remove the pits. Add the juice from two large limes, one medium diced onion, three-fourths of a cup of chopped cilantro, and one large diced tomato. Stir all the ingredients together. For some extra spice, throw in a chopped up jalapeno.

If you make this recipe by hand, it’ll be chunky. If you’d like a creamier taste, throw all of the ingredients into a food processor instead.

Italian avocado pasta

 Are you in the mood for a more European taste? Try some creamy avocado pasta, inspired by Italian cooking. Pick up one peeled, ripe avocado and mix it in a food processor with two peeled garlic cloves, one-fourth of a cup of olive oil, a juiced lemon (save for two teaspoons), half of a zested lemon, sea salt, and cracked black pepper. Cook your favorite type of pasta, and then add on the mixture from the food processor, along with the other avocado and lemon zest. Spread some Pecorino Romano cheese over the top of the pasta.

French avocado crème brulee

For dessert, munch on a French dish, avocado crème brulee. You’ll need one cup of sweetened condensed milk, two medium-firm Avocados from Mexico that have been peeled and cubed, two to three tablespoons of lemon juice, and half a cup of sugar.

First, put the avocados and milk into your food processor and mix them until they’re smooth. Add the lemon juice one tablespoon at a time and then pulse. Place the mixture into four ramekins for four hours in the fridge. Add the sugar to the top of each custard, and then ignite the torch to medium while standing two inches away from your custard. Let them cool for three to five minutes before serving.

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