Volume 3

Christine Koury Lewis & Neale Inc. 35 E. 21st Street New York, NY 10010 Phone: (212) 420-8808 Fax: (212) 254-2452 E-mail: chris@lewis-neale.com

AVOCADOS FROM MEXICO

Endless Season

There’s great news for avocado lovers in the U.S.! Consumers throughout the country (except California, Florida and Hawaii) are able to enjoy exceptional avocados now that nearly all import restrictions on Hass avocados from Mexico have been lifted. Previously, U.S. distribution of these prized avocados was limited to six months of the year, and only in 31 states.

Consistently high quality and abundant supply are trademarks of this Mexican fruit. Avocados flourish year round in Michoacán, a region with ideal growing conditions. In fact, Mexico produces more than 40 percent of the world’s avocados. Lucky us, the beneficiaries of our neighbor’s vast harvest and “endless season.”

How to recognize an avocado from Mexico? Look for the identifying “product of Mexico” sticker.

Safety Net

Since avocados from Mexico first entered the U.S., seven years ago, the industry has been required to meet some of the most stringent standards for any agricultural product. The lifting of import restrictions has brought no relaxation in those standards — actually, they’re even stricter now. All avocados imported from Mexico come from USDA certified orchards in Michoacán. This area is known for producing the world’s finest avocados as a result of plentiful rainfall, rich volcanic soil and warm sun .

“Fruit for the U.S. market is specially selected and packed separately,” says U.S. market representative Salvador Escobedo. “We’re proud of our record of sending 100% pest-free fruit to the U.S., as verified by more than 17 million avocados that have been cut open by USDA inspectors.”

Avo Quiz

Take this true-or-false quiz yourself, and then share the information with your audience or students.

1. Mexican Hass avocados deepen in color from dark green to almost black as they ripen.
   True. Increasing softness, of course, is another sign of ripeness. At room temperature, avocados ripen in one to three days.

2. Bury the avocado pit in guacamole to prevent browning.
   False. What does work well is pressing plastic wrap or aluminum foil directly on guacamole or a cut avocado, thereby slowing oxidation.
3. It’s better to ripen avocados on the tree.
   False. Avocados normally ripen only after they’re picked; in fact, Mexican growers sometimes “store” them on the tree for up to one year. Once picked, they’re shipped firm to avoid bruising the tender flesh.

4. Hass avocados from Mexico are a nutrient-dense food.
   True. In addition to supplying fiber, potassium, vitamin E, folate and other B-vitamins, avocados contain disease-fighting antioxidants and the “good fats” needed for a heart-healthy diet. Also, their impressive nutrient content, pleasing mild flavor and smooth texture makes them an excellent food for babies.

Menu Beat

Chefs are pro-avocado in general, but they’re crazy about Mexican avocados, known for their sumptuous flavor and subtle hint of anise. “Knowing I can get these creamy avocados all year long encourages me to use more,” says Barbara Sibley, chef/owner of La Palapa in New York City. A sampling around the country:

• New York: For pescado con guacasalsa*, Sibley tops blue cornmeal-crusted tilapia with diced avocado, tomatillo and jalapeño salsa. Sides consist of saffron rice and refried black beans with queso fresco.
• Seattle: On the menu at Flying Fish is a refreshing salad made with alternating thin slices of chayote, avocado and fennel. The vinegar in chef Chris Keff’s dressing is infused with pureed fresh pineapple, an easier version of the fermented pineapple she enjoyed in Mexico.
• Dallas : Avocados are all over Ciudad’s contemporary Mexican menu. Shrimp mixed with cocktail sauce alternate with layers of creamy guacamole*; soft tacos are filled with batter-fried shrimp, diced avocado, pickled red onion and remoulade; and salads are often tossed with a killer Caesar-avocado dressing.

All Cut Up

Some ideas for incorporating great-tasting avocados from Mexico into everyday cooking:

Pureed: Create a smooth avocado gazpacho, a silky sauce to serve under fish or a creamy but creamless salad dressing. Or, make an avocado “mayo” free of eggs and oil, but seasoned with garlic, fresh herbs, chipotle chiles, etc.

Mashed: The secret for primo guacamole, whether traditional or creative is to stop mashing when the mixture is still semi-chunky. For the best guacamole recipes, including a Classic Mexican Guacamole with variations to make it “your way”, visit www.lewis-neale.com/avocados.

Sliced: Float slices from a slightly firm avocado in brothy soup, or top a salad or entrée with fanned slices. Crosscut slices from avocado halves work well in salads, quesadillas or sandwiches.

*For consumer version of recipes, go to www.lewis-neale.com/avocados

Tropical Guacamole

Chef Ricardo Muñoz Zurita, creator of this luscious guacamole, is an authority on traditional Mexican cooking and the owner of Café Oro y Azul in Mexico City.

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TROPICAL GUACAMOLE

1 large ripe mango (about 1 pound), peeled and cut into     small cubes
1 cup cubed peeled jicama
1/4 cup chopped onion
2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon finely minced garlic
1/4 teaspoon ground black pepper
2 fully ripened Mexican avocados (8 ounces each), halved,     pitted and peeled, divided
Seeds from 1 pomegranate (optional)

In a large bowl, combine the mango, jicama , onion, lime juice, salt, garlic and pepper. Mash one of the avocados; cut remaining avocado into small cubes; gently stir mashed and cubed avocado into mango-jicama mixture. Sprinkle with pomegranate seeds, if desired, and serve on lettuce leaves with chips, or spooned over grilled fish.

YIELD: 4 cups

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Avocado Recipe Leaflet

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A VARIETY OF GUACAMOLE RECIPES

GUACASALSA & CORNMEAL-CRUSTED FISH
Chef Sibley, La Palapa, New York City

1/2 cup chopped sweet onion
2 teaspoons chopped garlic
4 (about 2 pounds) peeled and coarsely chopped Ripe     Mexican Hass avocados,
6 (about 8 ounces) coarsely chopped Medium tomatillos,     husked
1 cup loosely packed cilantro leaves
2 coarsely chopped jalapeños
4 teaspoons fresh lime juice
As needed salt
As needed ground black pepper
12 (about 6 ounces each) catfish or red snapper Firm white     fish fillets, such as 2 large Eggs
1 cup yellow cornmeal
1/2 to 1 teaspoon ground red pepper
As needed vegetable oil

1. In a small saucepan, over high heat, bring 1 cup water to a boil. Add onion and garlic; remove from heat; let stand for 5 minutes. Drain, reserving liquid.
2. To make Guacasalsa: In a food processor bowl, combine drained onion mixture with avocados, tomatillos, cilantro, jalapeños, lime juice, 1 to 1-1/2 teaspoons salt and 1/2 teaspoon black pepper. Pulse until a slightly chunky salsa forms, adding reserved onion liquid as needed to thin sauce. Remove to a bowl, cover and refrigerate. (Reduce oxidation by lightly pressing plastic wrap on the surface of the Guacasalsa.)
3. To prepare fish: In a medium-sized bowl, whisk together eggs and about 1/3 cup of the Guacasalsa. In a shallow bowl, combine cornmeal, 1 teaspoon salt, red pepper and 1/2 teaspoon black pepper. Dip fillets into egg mixture, then into cornmeal to coat evenly; place on racks, cover and refrigerate until service.
4. At service: In a skillet over medium-high heat, heat 1/4 inch oil. Reduce heat to medium, add fillets and cook, turning once, until golden brown and cooked through, about 5 minutes per side.
5. To serve: If desired, place wilted spinach seasoned with cumin on a plate; top with yellow rice. Arrange a fish filet on the rice; spoon Guacasalsa over fillet. Garnish with a cilantro sprig, if desired.

YIELD: 12 portions

Photo # MA-IC-7B

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CLASSIC MEXICAN GUACAMOLE

1 fully ripened Mexican avocado, halved, pitted and peeled
1 tablespoon minced onion
1 teaspoon minced jalapeño pepper
1/4 teaspoon salt

In a small bowl, mash avocado with a fork or potato masher to make a slightly chunky mixture. Stir in onion, jalapeño and salt.

YIELD: about 3/4 cup

Optional Add-ins:

1 tablespoon chopped cilantro and 1 tablespoon lime juice
1 plum tomato, seeded and chopped
1/2 teaspoon minced garlic or 2 teaspoons roasted chopped garlic
Hot pepper sauce (red or green) to taste

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SPEEDY GUACAMOLE

1 fully ripened Mexican avocado, halved, pitted and peeled
1/4 cup prepared salsa
1 tablespoon lime juice

In a small bowl, mash avocado with a fork or potato masher until it’s still slightly chunky. Stir in salsa and lime juice.

Optional Add-ins:

2 slices bacon, cooked and crumbled, or 2 tablespoons bacon bits
1 tablespoon mayonnaise or sour cream
1/2 teaspoon ground cumin
1/4 cup sliced black olives

YIELD: about 1 cup

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MEXICAN AVOCADO-TEQUILA SALSA

2 fully ripened Mexican avocados
1 cup diced plum tomatoes
2 tablespoons chopped cilantro
1 to 2 tablespoons lime juice
1 tablespoon tequila
1/2 teaspoon salt

Cut avocados lengthwise around middle; remove pits with a knife blade; twist avocados to separate halves; scoop out pulp with a spoon; dice. In a medium-sized bowl, combine avocados, tomatoes, cilantro, lime juice, tequila and salt; toss gently. Cover surface with plastic wrap; chill until ready to serve. Spoon salsa into a small bowl. Or, if desired, rub a lime wedge around the rim of a margarita glass or bowl; dip rim in kosher (coarse) salt; fill glass with salsa (refill as needed). Garnish with a lime wedge or cilantro sprig and serve with tortilla chips, jicama slices or sweet red bell pepper slices.

YIELD: 3 cups

Photo #: MA-8

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GUACAMOLE PICADO

Adapted from a recipe by Chef Priscila Satkoff,
Salpicón! restaurant, Chicago

4 ripe mexican hass avocados
2 cups diced plum tomatoes
1 cup chopped onion
½ cup chopped cilantro
2 tablespoons, or to taste Finely chopped serrano or jalapeño chiles
2 tablespoons Extra virgin olive oil
2 tablespoons Lime juice
Salt To taste

1. Cut avocados in halves; twist to separate; remove pits by lightly striking with a knife blade and twisting; with a spoon, scoop flesh from shells; dice.
2. In a large bowl, combine tomatoes, onion, cilantro, chiles, olive oil and lime juice. Stir in diced avocados. Season with salt. Serve with tortilla chips or cut-up vegetables such as jicama or bell pepper strips.

YIELD: 12 portions (about 6 cups)

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GUACAMOLE MAYA

Adapted from a recipe by Chef Richard Sandoval,
Maya Restaurant, New York City

2 fully ripened Mexican avocados, halved, pitted, peeled     and diced
1 cup peeled, seeded and diced tomatoes
1/4 cup chopped onion
1-1/2 tablespoons chopped cilantro
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon ground black pepper

In a medium bowl, combine avocados, tomato, onion, cilantro, lemon juice, salt and pepper. Toss gently. Serve with chips, if desired.

YIELD: about 3 cups

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AVOCADO TOMATILLO/TOMATO SALSA

2 medium avocados diced
1 cup chopped tomato
1/4 white onion chopped
3 tablespoons topped cilantro
2 tablespoons chopped jalapeño pepper
2 tablespoons lime juice
1/2 teaspoon salt

In a bowl toss avocado, tomato, onion, cilantro, jalapeño, pepper, limejuice, and salt just until combined. Cover and refrigerate. Serve with tortilla chips.

YIELD: 2 1/2 cups