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GUACAMOLE AND MARIACHI -
IT MUST BE CINCO DE MAYO!
IRVINE, CA - When there's traditional Mariachi music in the background and a festive guacamole on the table, it might just be Cinco de Mayo. Commemorating the victory of Mexico over the French at the battle of Puebla in 1862, Cinco de Mayo is not technically Mexican Independence Day (celebrated on September 16) but it marks a milestone in Mexico's quest for freedom.
The versatile Hass avocado is the perfect partner for celebrations in the form of guacamole as it is a traditional Mexican staple quite literally meaning "avocado" and "sauce." One culinary leader in Mexico called guacamole, "clearly, the work of perfect art, the legitimate employ of the three Aztec elements that make it up: avocado, tomato and chile."
The Hass Avocado Board has created two variations on the guacamole theme for this year's Cinco de Mayo celebrations. The first is Mariachi Guacamole, inspired by the uplifting music of Mariachi Reyna de Los Angeles®, the popular all-female band. Mariachi is more than music. It embodies the traditions and spirit of the Mexican people through songs about love, death, politics and revolution.
The recipe provides a fresh twist on guacamole as it includes a touch of citrus for a zesty flavor but cooling effect. Its chunky texture makes it a great substitution for tomato-based salsas and marries well with spicy dishes. It is also a great addition to fish tacos or tossed into a shrimp ceviche.
Mariachi Guacamole is a favorite among the 13 female band members of Reyna de Los Angeles®, who are also working women, moms and students. Their hectic lives revolve around family, friends and food. "My family is very hard to impress so I reach for the avocado whenever I'm cooking for them," says Karina Hernandez, violin player. "I love to experiment with different spices in my guacamole and then add it as a topping to my entrees."
Karina's father, Jose Hernandez, is the group's director as well as owner of the popular restaurant Cielito Lindo in El Monte, California. Learning the secrets of avocados from her father, she feels she has learned from the best.
The next recipe, Traditional Guacamole comes from Jose Hernandez and his practice at the restaurant of mashing avocados and making table-side guacamole. While traditional in nature, this recipe plays on all elements that have made guacamole a staple in Mexican cuisine with avocados, tomatoes and Serrano chiles. This traditional recipe is wonderful when paired with carnitas or on top of a quesadilla. For additional tips for Cinco de Mayo celebrations, visit www.avocadocentral.com.
The Hass Avocado Board (HAB) was formed in February 2002 through the Hass Avocado Promotion, Research and Information Order which was established by a national referendum by producers and importers of Hass avocados. The HAB is authorized to conduct promotion, information and related research programs designed to maintain and expand domestic markets for the year-round availability of Hass avocados. A 12-member Board administers the program under USDA supervision, representing approximately 6,000 producers and 100 importers.
MARIACHI GUACAMOLE
2 large ripe Hass Avocados
1/2 cup roma tomatoes, diced
1/2 cup red onion, minced
2 tablespoons orange juice
2 tablespoons cilantro, coarsely chopped
1 1/2 teaspoons Serrano chiles, minced
2 teaspoons lime juice
3/4 teaspoons seasoned salt
Cut the avocados in half; remove the seed. Carefully remove flesh from the skin with a spoon. Cut avocado into 1/2 inch chunks. Place avocados chunks in bowl. Add remaining ingredients. Mix well with rubber spatula. Serve immediately with thick tortilla chips.
Makes 4 to 6 servings.
TRADITIONAL GUACAMOLE
2 large ripe Hass avocados
1/2 cup roma tomatoes, diced
1/4 cup onion, minced
1 tablespoon lime juice
2 tablespoons cilantro, chopped
2 teaspoons sour cream
1 teaspoons Serrano chiles, minced (optional)
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon oregano, dried
Cut the avocados in half, remove the seeds and scoop out the flesh. Place in mixing bowl, mash with a fork or, edge of spoon. Add onion, lime juice, cilantro, sour cream, chiles, garlic, salt, pepper and oregano. Mix thoroughly. Serve immediately.
Makes 4 to 6 servings.
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