I love avocados. When I was invited by Avocados from Mexico to attend Avocado Cinco, I couldn’t resist, so I headed over to the newest location of Fonda to check it out.
Menus at our place setting to tantalize us with what was to come!
Various alcoholic beverages were being served, but I’m still on the wagon, so I didn’t partake of the micheladas (a beer cocktail), or the margaritas, though everyone around me seemed to enjoy.
First up were the mushroom quesadillas with chihuahua and Oaxaca cheeses. I enjoyed these small, light bites.
Fresh pineapple and cucumber guacamole served with homemade tortilla chips was fantastic – I usually add mango to my guacamole when I want a little sweetness, but the pineapple worked really well too. There was a slight background heat that also was delicious – and jicama sticks were provided for those who didn’t want to eat fried chips.
Our third and last appetizer of duck tacos with roasted tomato-habanero cream sauce was also fantastic. While it obviously had to be eaten with a knife and fork, I wasn’t complaining – not too spicy and just perfect to keep the meal going, I really enjoyed this as well.
Chef Roberto Santibañez came out to talk to us a bit about avocados from Mexico – what makes them special – and his various dishes. He also later signed the cookbook I got in my goodie bag, and was the sweetest man to talk to about where to get certain ingredients (like avocado leaf) and other food questions I had.
About the avocados – I failed to take a picture of it, but I requested a plain avocado be brought out to sample. I’ve eaten a lot of avocados in my life, but these were super buttery and had the most amazing texture and flavor that you can imagine avocados to have. I was super happy to just sit there and eat that – I can sit and eat an avocado sliced up with just a bit of salt, pepper and lime juice squirted on it. So good. These, I think I could eat alone. Mmm.
Our first entree came: short ribs torta, featuring Corona-braised short ribs on Telera bread with avocado. The texture of this entire dish was perfect; the bread was soft enough to be bitten through easily, while the meat was super tender and fragrant, with the avocado bringing a certain creaminess and heft to the sandwich. I thoroughly enjoyed my half sandwich, and almost wanted to eat more.
The next entree, enchiladas suizas, was also delicious. Pulled chicken inside tortillas with cream tomatillo sauce, baked with cheese and topped with fresh avocado… that sauce was just amazing, I was practically licking my plate clean. I actually never order enchiladas, but this made me think I should probably start…
And our dessert, which was quite amazing: avocado cheesecake with strawberry raspberry sauce. You all know I’m not one much for desserts but this was only lightly sweet, and the texture was unlike regular cheesecake at all (of which I am not a fan), but perfect. I happily ate almost the entire thing, it was so good and light – I was super full already at this time, too.
Listening to Chef Roberto describe Avocados from Mexico was great, but actually eating the avocados made me realize that there are superior avocados and I should stop just buying whichever ones are on sale. These were fantastic and I’ve been keeping an eye out in supermarkets but haven’t had any luck so far finding them… hopefully soon!
I do have recipes for some of these dishes, so please speak up in comments if you’d like any of them.
The Avocados from Mexico people have generously offered up 3 avocados plus a copy of Chef Roberto’s cookbook to one lucky winner. To enter, all you have to do is tell me in comments how you’ll use the avocados. GOOD LUCK!!!
Please note I attended this event courtesy of the Avocados from Mexico people. I was under no obligation to post about this event, nor did I receive any monetary compensation for this post. Thanks again for the hospitality!
cakalusa says
Guac!
Aimee says
I like to slice them and put them on sandwiches or wraps.
Chef Gregorio says
I’m a BIG fan of Alton Brown’s AVOCADO ICE CREAM recipe from Good Eats…
but I will probably slice them and add them to a baby sardine salad
Stephanie says
Hmm, I’ll have to start thinking about superior avocados..
Just made seasoned chicken topped with mozarella/cheddar cheese and avocado with white rice for dinner two nights ago!
My next avocado recipes are:
1. Avocado grilled cheese sandwich
2. Avocado frozen yogurt
3. Your mentioned Avocado Cheesecake above! Is there a recipe?!
Feisty Foodie says
Recipe provided by Avocados from Mexico, I have not tested it:
AVOCADO CHEESECAKE WITH WALNUT CRUST
Preparation and bake time: About 45 minutes
For crust:
1 cup graham cracker crumbs
1 cup shelled walnuts, coarsely chopped
1 tablespoon sugar
1/2 teaspoon crushed anise seeds
1/4 teaspoon salt
6 tablespoons butter, melted
For filling:
1 envelope unflavored gelatin
1 lemon
1-1/2 cups skim milk
1/2 cup sugar
1 teaspoon vanilla extract
2 fully ripened Avocados from Mexico, halved, pitted, peeled and diced
1 package (8 ounces) cream cheese, softened and cut in pieces
Preheat oven to 350°F.
To prepare crust: In bowl of food processor, combine graham cracker crumbs, walnuts, sugar, anise seeds and salt. Add butter; pulse until ingredients are thoroughly combined (will resemble wet sand). Press into bottom of 8-inch spring form pan; bake 15 minutes; cool completely.
To prepare filling: In cup, combine gelatin with 2 tablespoons water; let stand for 5 minutes. Using potato peeler, remove strips of lemon zest (yellow portion only). In small saucepan, combine milk, sugar, vanilla and lemon zest; bring to boil. Add gelatin; simmer until gelatin has completely dissolved, about 1 minute; strain. In food processor, place avocados and cream cheese. Pour hot milk mixture into processor; whirl until very smooth. Pour into pre-baked crust; cover and refrigerate until set, at least 2 hours. Remove side of pan. Serve with raspberry sauce, if desired. Best served the day prepared; any leftover cake should be securely covered with clear plastic wrap and refrigerated.
Yield: 8 portions
Per serving: 495 calories, 9 grams protein, 39 grams fat, 32 grams carbohydrate
Yael says
A combination of guacamole, sandwich ingredient (really good with turkey and cheese on cranberry walnut yoga bread), and omelette accompaniment 🙂
kcijones001 says
I think I will make an avocado face mask. 😉
CheeeEEEEse says
Add them in slices to salads to make them go from meh to to great!
Feisty Foodie says
Congratulations Cheese! You won the avocados and cookbook! Please check your email for redemption instructions.
CheeeEEEEse says
Screwed up my email in the above post. 🙁
I’d either cut them up or make guac as everyone else has suggested. My guac is spicy though!
Kay says
I love guacamole – but that cheesecake looks awesome so I’d love to try that!
Ashley says
Spicy Guacamole!!!
esther says
yum! i like my avocados split in half, with a little salt and pepper, eaten with a spoon!
hungry says
Chunky guacamole all the way!
kim says
Only three? Not enough for my avocado addiction. 🙂
I love sliced avocado on multigrain toast, sprinkled with red chili pepper and a drizzle of extra virgin olive oil. Oh yea, and some sliced, juicy heirloom tomatoes.
Carol says
I would love to make the enchiladas! I am not a big fan of Mexican food, but i think your post has convinced me otherwise! Love the idea of slices of avocado with salt, pepper and squeeze of lime…super simple = super yumminess!
Sarah says
Sounds like a delicious event. How’s the Avenue B location’s regular menu? Walk by it almost everyday and curious to check it out.
Goats says
I want to rub them all over myself and moisturize my whole body. 3 should be enough. Not to say?
Goats says
I’m only kidding….I’d probably make guacamole, but that’s not a fun answer…..
T.C. says
Scoop ’em oput and eat ’em on their own. Too lazy to make the guac.
Sherm says
They sound good enough to eat right out of your hand.Beyond that, however, or something simple like guacamole – perhaps give Alton Brown’s avocado ice cream a try…
amy chien says
Oh I have so many exciting uses! First:
Mmmm sardines+avocados!
sardines and avocado dip http://www.macheesmo.com/2012/05/the-sardine-sandwich/
This looks very interesting…savory french toast!
http://www.neverhomemaker.com/2012/01/french-toast-and-avocado-butter.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+neverHomemaker+%28%28never+home%29maker%29
I also recently had a delicious avocado mousse…kind of like this:
http://www.thekitchn.com/thekitchn/dessert/sweet-easy-raw-recipe-avocado-cacao-mousse-146032
Ohhh now I am hungry and wish to make ALL of these! Please please please let me win! I JUST had tableside guacamole from Lupe Tortillas (I will take you if you visit me) last night…I think I ate two avocados all by myself. Head. Spinning.
david says
Either guacamole or sliced, on toast, with salt and sardines (and maybe a hit of citrus). Don’t judge me.
Amy Chien says
Oh I want to attempt to replicate this!
http://instagr.am/p/Ku2ahWugS9/
Lotus chip with an Avocado & Peach Crab Salad topped with Avocado Snow
Asian cuisine usually does not use avocado, so this could be interesting!
chakrateeze says
Perfect breakfast is sunny-side up eggs, spicy black beans & sliced avocados. Served with homemade pico with jiacma & fresh tortillas 😉
Tracie
lisa says
I would use the avocados in a savory mouse with goat’s cheese and caramelized shallots to accompany top of my jalapeno and pepperjack cheese cornbread! yummers!
manda says
With a little salt and lime on a tortilla!