There’s no doubt, Americans are having a love affair with Mexican food. According to The National Restaurant Association, it’s one of the most popular cuisines in the country. And avocados from Mexico are a critical component in this favorite South-of-the-border cooking. Sensuously smooth, they add rich flavor and luscious texture, enhancing many traditional dishes as well as updated and new creations.

Now there’s great news for Mexican food lovers nationwide! Before 2005, avocados from Mexico were imported into just 31 states and available only from October 15 th through April 15 th. Starting February 1, 2005 these high-quality avocados are in stores throughout the year in 47 states (excluded are California, Florida and Hawaii)—this is the beginning of the “endless season” for Mexican avocados!

“Whether you’re a chef like me or a home cook, having a consistent supply of these perfectly creamy avocados will encourage you to use them more often,” says Barbara Sibley, the chef-owner of La Palapa in New York.

To discover the “round the clock” potential of fresh avocados, let these avocado recipes carry you happily through the day. In place of the standard cold cereal, sit down to a breakfast or brunch of Huevos a la Mexicana , a tasty scramble of eggs with a zesty blend of tomatoes, avocados and chiles. Enjoy it as our Mexican neighbors do, with soft warm tortillas and a helping of refried beans. In a rush? Just tuck the eggs and beans into a tortilla, and head out the door.

For lunch or snacks, there’s a choice. Hearty Pork, Avocado and Black Bean Salad (photographed) is bursting with vibrant colors and good flavors, and takes only minutes to toss together. If a hot meal fits your plans better, warm up to Avocado and Refried Bean Molletes , a satisfying open-faced sandwich made Mexican style with luscious avocados, refried beans, salsa and melted pepper Jack cheese.

Mexican-Spiced Chicken with Avocado Salsa (photographed) is a recipe that gives fresh life to familiar dinner fare. Taco-seasoned chicken cutlets are fanned artfully and topped with a great-tasting yet very simple sauce made with fresh avocado and prepared salsa—impressive and unbelievably easy.

Open an avocado by cutting in half lengthwise around the pit; twist to separate the halves. Strike the pit with the blade of a sharp knife, and pull it out. Scoop out the flesh with a large spoon or cut it into dice while still in the skin before scooping into a bowl.

Hass avocados from Mexico rock from a nutritional point of view, too. Like olive oil, they contain the monounsaturated “good fats” recommended as part of a heart-healthy diet. In addition to supplying potassium, they are good sources of folate, fiber and vitamin E. All that and just three grams of carbohydrate for a typical serving.

Cut 1 of the avocados into 12 slices and coarsely chop remaining avocado; set aside. In a large skillet, over medium-high heat, heat 1 tablespoon of the oil. Add onion; cook and stir until softened, about 5 minutes. Add tomato and chilies; cook and stir just until the tomatoes are warmed, about 3 minutes. Remove the tomato mixture to a bowl; stir in the chopped avocados. In the skillet, heat remaining 1 tablespoon oil; add eggs and salt; cook, stirring often, until eggs are cooked, 3 to 5 minutes. Stir in the tomato mixture; cook until hot, about 1 minute. Divide egg mixture among 4 plates; top with reserved avocado slices. Serve, if desired, with warm tortillas and refried beans, or fill tortillas with beans, eggs and avocado slices.

YIELD: 4 portions

* For less heat, remove the seeds and veins of the chiles.

Recipe courtesy of Avocados from Mexico

Dice 1 avocado and slice remaining avocado in thin wedges; set aside. In a medium bowl, combine diced avocado, tomato, beans, jicama, cheese, cilantro and 2 tablespoons of the dressing. Spoon onto four plates, lined with lettuce, if desired. Serve with avocado wedges and pork slices. Drizzle with the remaining dressing.

YIELD: 4 portions

PHOTO NUMBER #: MA-2

Favorite Mexican ingredients, including rich
and creamy avocados, are tossed together
in minutes to make a satisfying salad

Recipe and photo courtesy of Avocados from Mexico

Avocado and refried Bean Molletes
Prep: 8 minutes Cook: 7 minutes

Preheat oven to 450ºF. Slice 1 avocado and chop remaining avocado; set aside. Slice loaf horizontally in half; pull some of the bread out from each half to make a slight cavity. Place bread shells on a baking sheet. In a bowl, combine beans, onion and cumin; spread onto bread. Arrange avocado slices over bean filling. Top with cheese and bake until the filling is hot and cheese has melted, 5 to 7 minutes. In a small bowl combine chopped avocado with tomato, cilantro and lemon juice; season with salt and pepper. Serve sandwiches topped with avocado-tomato salsa.

YIELD: 4 portions

Recipe courtesy of Avocados from Mexico

MEXICAN-SPICED CHICKEN WITH AVOCADO SALSA
Prep: 10 minutes Cook: 15 minutes

Sprinkle chicken breasts on both sides with taco seasoning. In a large skillet, over medium-high heat, heat oil; add chicken. Reduce heat to low; sauté until well browned on both sides and cooked through, about 15 minutes. Meanwhile, chop one avocado and cut remaining avocado into 16 slices; set aside. Remove chicken from skillet; slice and keep warm. Add salsa to skillet; cook over low heat until hot; stir in reserved chopped avocado. On 4 dinner plates, arrange chicken, fanning the slices; top with avocado salsa, dividing evenly. Garnish with reserved avocado slices and, if desired, cilantro sprigs.

YIELD: 4 portions

PHOTO NUMBER#: MA-18

Luscious avocados from Mexico paired with
prepared salsa make a super-easy flavor-packed
topping for taco flavored chicken

Recipe and photo courtesy of Avocados from Mexico