IRVINE, Calif. - During Hispanic Heritage Month, Americans honor the various Latin countries that have diversified this country's culture, music and palate. Food is a major part of the celebration and the authentic avocado stands out as a staple ingredient to prepare during this month-long celebration, September 15-October 15.

Discovered by Aztecs and Mayans in ancient times, avocados have been around for centuries. Today, they are a fundamental part of Central and South American cuisine and are growing in popularity in the United States. Chile, Peru, and Ecuador know the fruit as "palta." In Mexico the creamy fruit is recognized as "aguacate," a derivative of the Aztec word "ahuacatl."

Avocados are most commonly prepared in the U.S. as guacamole -- utilizing a chunky mixture of ripe avocado, chopped tomato, diced onion and seasonings. As American's palate becomes more adventurous, Hispanic Heritage Month is the perfect time to go beyond guacamole and spice up meals with Hass avocado dishes from the Hass Avocado Board, inspired by recipes that have been passed down from generation to generation.

• Palta Reina de Chile (Chilean Royal Pastina-Stuffed Avocado) - Avocado rules in this dish when pastina, otherwise known as saffron rice, is combined with crab and delectably fills half of an avocado. Served on a bed of mixed greens, this dish is fit for royalty. Chevere!
• Quesadillas Auténtico con Aguacate (Authentic Avocado Quesadillas) - A blend of four distinct cheeses complement cubed avocado, fresh corn, diced onion and hot sauce to make for a filling snack. Sabroso!
• Sopa de la Tortilla (Tortilla Soup) - A savory soup that excites the palate with a smooth tomato broth, plus avocado and tortillas to enhance the flavor. Delicioso!

Hispanic Heritage Month Avocado Recipes
PALTA REINA (Royal Pastina-Stuffed Avocado)
(Makes 8 servings)

• 1/2 cup uncooked rice
• 1 cup chicken broth
• pinch saffron
• 1 tsp grated lemon peel
• 2 Tbsps fresh lemon juice
• 2 tsp vegetable or canola oil
• 3 tablespoons finely chopped onion
• 1 small Roma tomato, seeded and chopped finely
• 3 Tbsp finely chopped yellow bell pepper
• 2 Tbsp chopped fresh cilantro leaves
• 1/4 tsp each sea salt and freshly ground black pepper
• 1/4 pound cooked crab or lobster meat, chopped finely
• 4 ripe Hass avocados
• 4 cups mixed baby greens with radicchio
• 2 Tbsps olive oil
• 1 Tbsps lemon juice

In small saucepan over medium-high heat, bring chicken broth and saffron to a boil. Stir in rice. Reduce heat to low, cover and cook for 20 minutes. In small bowl combine lemon peel and juice, oil, onion, tomato, bell pepper, cilantro, salt, black pepper and crab or lobster meat. Toss with rice. Cover and refrigerate for 30 minutes. Just before serving cut avocados in half and remove seed from each. Fill each avocado with rice mixture. Whisk olive oil and lemon juice and lightly toss salad greens. Arrange 1/2 cup dressed greens on each plate and top with stuffed avocado to serve.

QUESADILLAS AUTÉNTICO CON AGUACATE (Authentic Avocado Quesadillas)
(Makes 8 servings)

• 1 Tbsp vegetable or canola oil
• 1 Tbsp red pepper sauce
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped red bell pepper
• 1 clove garlic, minced
• 2 cups fresh or frozen-thawed corn kernels
• 1 cup crumbled queso fresco Ranchero
• 1 cup crumbled queso seco Cotija
• 1 cup shredded Jalapeno-Jack Cheese
• 1 cup shredded Cheddar Cheese
• 2 ripe Hass avocados, seeded, peeled, cubed
• 8 flour tortillas (7-inch)

In medium skillet, heat oil and red pepper sauce over medium heat. Sauté onion, bell pepper, and garlic for 3 minutes. Add corn and sauté for additional 3 minutes; set aside. In medium bowl combine cheeses; set aside.

To assemble: Sprinkle 1/4 cup cheese on half of tortilla. Top with 1/3 cup corn mixture and some avocado cubes. Sprinkle with additional 1/4 cup cheese. Fold tortilla in half, over filling. Repeat process preparing all tortillas. Cook on hot non-stick griddle until lightly browned and cheese begins to melt. Turn and cook on other side. Cut into wedges and serve.

AVOCADO TORTILLA SOUP
(Serves 6-8)

• 1/2 cup Minced onion
• 3 cloves Roasted garlic
• 1 Tbsp Olive Oil
• 1 (15 1/2 oz) can Diced Tomato in Juice
• 1 1/2 quarts Chicken broth
• 1/4 cup Coarsely chopped cilantro leaves
• 1/2 tsp Seasoned Salt with Red Pepper
• 2 large Hass Avocado, ripe cubed
• 2 cups Queso fresco cheese, crumbled
• 8 to 10 Corn tortilla (day old) cut in strips
• Oil
• 2 Limes, quartered

In skillet, sauté onion and garlic in oil 1 to 2 minutes or, until onion is transparent. Blend sautéed onion, garlic mixture with tomatoes in juice, 30 to 45 seconds in blender. In a stockpot combine puree mixture, chicken broth, cilantro, and seasoned salt. Bring to a boil, reduce heat and simmer 10 minutes longer. Meanwhile, heat 1/2-inch oil in a small saucepan. When hot, add tortilla strips a few at a time and fry, turn at least once; cook 1 to 2 minutes or until golden brown. Remove from oil with tongs. Drain on paper towels Place equal portions of cooked tortilla strips in shallow soup bowls. Ladle hot soup over, garnish with avocado, cheese and lime juice to taste.