Avocado

The avocado is the buttery fruit of a tree of the laurel family native to the highlands of Mexico and Guatemala. In taquerías it appears as guacamole, as sliced garnish and as thin blended avocado salsas.

Description

Larousse describes the avocado as a pear-shaped, oval or round fruit of a tropical tree of the Lauraceae, with a large hard pit and pale green flesh of buttery texture and a faintly nutty taste. Skins may be pebbly or smooth and dark green or violet-brown. The species is native to the highlands of central and eastern Mexico and of Guatemala. It is rich in unsaturated fat, potassium and vitamins E and C.

Use

In Mexico avocado becomes guacamole and is sliced over nearly any food, into salads, tortas, ceviches, seafood cocktails and pozole, and beside grilled meats. Avocado leaves are also used as a seasoning, for instance in mixiote marinades.

In taquerías

Because avocado is expensive, many taquerías stretch it: Rick Bayless notes that a blended avocado-tomatillo salsa often stands in for guacamole, and La Opinión reports that some stands make an avocado-free green sauce from zucchini to protect taco prices from avocado price swings.

Reviews

See also

• Guacamole
• Guacamole taquero
• Taco garnishes

References

1. "Aguacate". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.
2. "Avocado-Tomatillo Salsa". Rick Bayless. Retrieved 2026-10-10.
3. "Cómo se hace el guacamole falso de las taquerías mexicanas". La Opinión. Retrieved 2026-10-10.
4. "Mixiote". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.