Enrich your dishes with avocado

• April 23, 2024

How do you know some taquitos with avocado? a traditional food that you can eat alone, with a little salt or accompanying delicious Mexican dishes, even its leaves can be used as a condiment.

In accordance with Luis Alberto Vargas, from the Institute of Anthropological Research of the UNAM , the avocado Mexican is Creole, a green or black fruit, with a thin skin, an intense smell and a texture very similar to that of butter. Some people tend to eat it with everything and skin.

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However the avocado Hass is the best known variety. It has its origin in Mexican avocados that were taken from Atlixco to California, United States. There the farmer Rudolph Hass, developed and patented this variety of avocado. The world industry prefers them because they give a bigger fruit, of a more uniform size and having a thicker skin, they guarantee a longer life time from harvest until they reach the final consumer.

The avocado Creole is better in its taste, texture and aroma, but each time it is sown less in our country. The researcher Vargas warns that this situation not only threatens the biological diversity of the crop, but could also result in many generations of Mexicans losing sight of the flavor of the Creole avocado.

He stressed that there are archaeobotanical, historical and linguistic evidence that our pre-Hispanic ancestors domesticated him thousands of years ago. In the cave of Coxcatlán, near Tehuacán, Puebla, during the decade of the sixties of the last century, the archaeologist Richard Mc Neish found fragments of his seeds. When analyzing them, it was concluded that they were between 7,000 and 8,000 years before our Era.

Guacamole is also the contribution of our ancestors. The word comes from Nahuatl "ahuacamolli", which means sauce from avocado . "In archaeological contexts, molcajetes have been found with avocado remains, what is not well known is what they were seasoned with. For example, today we know that after the Conquest the guacamole was made with pomegranate, fruit brought by the Europeans and that combines very well with this dish ".

"Although guacamole is known all over the world, not everywhere it is of good quality, but it has become a very popular dish and has encouraged the sale of the fruit," adds the researcher.

Ivette Hernández Mexican resident in Buenos Aires, Argentina, confirms it. "The first thing they asked me when I arrived was to make some tacos with guacamole; in Argentina they know it but it's nothing like the taste of the Mexican. There the avocado and the species are of high price and prefer to combine it with other products ".

Video Medicine: Avocado Hummus - Martha Stewart (April 2024).