A CELEBRATION, MEXICAN STYLE

Cinco de Mayo, the celebration of Mexican culture and food, is not complete without guacamole. And chefs agree the most delicious guacamole is made using Hass avocados from Mexico — the world’s finest.

This year, for the first time, premium Hass avocados fresh from the orchards of Michoacán, Mexico are in produce departments throughout Texas. As everyone knows, Texans do things in a “big” way; Mexican avocados have been such a hit that more avocados are shipped to Texas than any other state. In fact, 40% of Mexico’s shipments go to the lone-star state.

Before February 1, 2005, avocados could be shipped only to 31 Northern states and for just six months out of the year. Luckily, for 16 more states, including Texas, the Mexican Hass avocado industry was successful in its campaign to change import restrictions on Mexican avocados. Bottom line: the USDA lifted the restrictions and these superb avocados can now be sold in 47 states, year round. This is the beginning of the “endless season” for avocados from Mexico, which means Texans can enjoy these rich and creamy golden-green gems 24/7.

The ideal weather and growing conditions in Mexico enables producers to harvest avocados throughout the year. The avocados shipped to the U.S. are overseen by the Avocado Producer and Exporting Packers Association of Michoacan (APEAM), which is responsible for making sure that only high-quality avocados grown on USDA-approved orchards and packed at USDA-approved packing houses are exported.

So grab some of these prized Mexican avocados and party in style with a delicious guacamole. Super easy to whip up, it’s party-perfect any time of year.

CLASSIC MEXICAN GUACAMOLE

1 fully ripened Mexican avocado, halved, pitted
  and peeled
1 tablespoon minced onion
1 teaspoon minced jalapeÒo pepper
1/4 teaspoon salt

In a small bowl, mash avocado with a fork or potato masher to make a slightly chunky mixture. Stir in onion, jalapeño and salt.

YIELD: about 3/4 cup

Optional Add-ins:

NOTE: Photos of guacamole and/or Mexican avocados will be emailed on request.

GUACAMOLE MAYA

2 fully ripened Mexican avocados, halved, pitted, peeled and diced1 cup peeled, seeded and diced tomatoes
1/4 cup chopped onion
1-1/2 tablespoons chopped cilantro
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon ground black pepper

In a medium bowl, combine avocados, tomato, onion, cilantro, lemon juice, salt and pepper. Toss gently. Serve with chips, if desired.

YIELD: about 3 cups

NOTE: Photos of guacamole and/or Mexican avocados will be emailed on request .