Available in every season
Consumers crave Mexican cuisine, and we don't
blame 'em. Try out these traditional techniques
that add an innovative avocado twist.
Explore techniques below!
We gave salty chicharrones the avo upgrade for crispy, creamy bites that are perfect as is with a drizzle of Avocado Chipotle Ranch Crema or as the base of a hearty breakfast skillet like our Breakfast Chicharrones with Steak and Eggs.
Avocado masa is perfect for tamales, sopes, gorditas, and more. Try it out in our 100% plant-based Green Giant Tamale!
Try one of our rich and delicious moles for a taste of tradition in our Avocado Green Mole Tamale Bowl or the Avocado Red Mole and Carnitas Torta.
Avocado flour tortillas are a modern interpretation of the classic and add vibrant color to tacos like our Chicken Verde Taco or Veracruz-style Fish Taco.
Preheat a fryer to 350°F and crumble 1/4 cup of chicharrones into a dish. Slice Avocados From Mexico into 1/4-inch slices, dredge each slice in flour, dip into egg wash, and then place in the dish of crushed chicharrones.
Press each avocado slice into the chicharrones, turning and tossing each piece in the crumbs until it is thoroughly coated.
Submerge coated avocado slices into the fryer until golden brown for about 2 minutes.
Remove avocados from the fryer when crisp and sprinkle with kosher salt. Serve immediately.
Assemble ingredients: 1 pound plus 5 ounces masa harina, 2-1/2 cups warm water, 6-1/2 ounces very ripe Avocados From Mexico (mashed or puréed), 1 tablespoon baking powder, 1 tablespoon lime juice, 2 ounces kosher salt, and 1/2 cup vegetable oil.
In a medium bowl, combine dry ingredients. Add prepared avocado, water, vegetable oil, and lime juice and mix until well combined. You can use a large wooden spoon and work by hand or a stand mixer fitted with the paddle attachment.
Continue to work and/or beat the dough until it has a soft and spreadable hummus-like texture. Cover and refrigerate masa dough for at least one hour before using.
When ready to use, remove masa from refrigerator and mix until it’s a spreadable consistency, then spoon the masa into prepared corn husks and fill with desired fillings.
Prepare avocado purée: 2 cups jalapeños (cleaned and roughly chopped), 1 cup diced ripe Avocados From Mexico, 1-1/4 cups tomatillos (husked, halved, and rinsed), 2/3 cup pumpkin seeds (toasted and ground), 2/3 cup roughly chopped white onion, 2/3 cup chopped fresh cilantro, 1/2 cup roughly chopped romaine lettuce, 1-1/4 tablespoons fresh lime juice, and 3/4 teaspoon minced garlic. Combine all ingredients in a blender and process until smooth.
Heat 3/4 tablespoon olive oil in a medium saucepan over medium-high heat. Add 1/2 teaspoon freshly ground cumin and 1/4 teaspoon freshly ground coriander and cook for 30 seconds. Add avocado purée to saucepan.
Cook and stir constantly until thickened to nearly the consistency of tomato paste for about 5 minutes.
Use Avocado Green Mole immediately while hot or transfer to an airtight container and store in refrigerator for up to three days. Reheat to desired temperature before use.
In a large bowl, combine 1–1/2 cups puréed Avocados From Mexico, 1 quart all-purpose flour, 1 teaspoon kosher salt, 2 teaspoons baking powder, and 2 tablespoons each lard and water. Combine with spoon or hands until a ball begins to form. Dump mixture onto cutting board and knead for 8 to 10 minutes until a solid ball forms. Let it rest for at least 30 minutes.
Prepare tortillas by portioning dough into 1-ounce balls. Press in a parchment or plastic wrap-lined tortilla press. Alternatively, roll as thinly as possible between two oiled sheets of parchment or plastic wrap and use a four-inch circle cutter.
To cook, heat an unoiled comal or griddle until it begins to smoke. Place tortillas on hot comal. Once they begin to puff slightly, within 10 to 15 seconds, flip tortillas and cook for another 10 to 15 seconds. Serve immediately or hold warm under a damp towel.
Check out how to create these innovations in your restaurant’s kitchen!
Consumers are hungrier than ever for authentic global foods and inspiring restaurants to embrace international traditions, techniques, and ingredients that excite today’s bold tastes. Mexican cuisine has long been a consumer favorite with flavors and forms from across the border firmly cemented on foodservice menus. Now is the time to dive deeper into Mexico’s rich and flavorful culinary landscape with delicious new dishes inspired by time-tested traditions.
While avocados are undoubtedly a 21st century star, they’ve been central to Mexican cuisine and
traditions for over 10,000 years! Today, Mexico is still the world’s #1 avocado producer. In Michoacán,
the trees naturally bloom four times a year, meaning every season is peak season. With Avocados
From Mexico, the inspiration never stops growing. To learn more about the delicious history of
avocados and the fruit’s journey from seed to plate, watch our Avocadoland video series.
Featuring a flight of inspired Mexican condiments from cremas to hot sauce: