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.
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!