Avocado in Mexican Cooking: Much More Than Guacamole

The world discovered the avocado 10 years ago when it became the star of Instagram on top of artisan toast. Mexico has been using it for 10,000 years. This fruit (yes, it is a fruit) has been a pillar of Mexican gastronomy since long before the Aztecs, and its versatility goes vastly beyond the guacamole everyone knows.

In Spain, the avocado has become a supermarket staple - it is everywhere, at reasonable prices and good quality (many come from Málaga and the Canary Islands). This means you have access to one of the most important ingredients in Mexican cooking without having to search in specialist shops. The question is: are you making the most of its potential?

History: from the Aztecs to your Mercadona

The word "aguacate" comes from the Nahuatl "ahuacatl", which means... testicle. The Aztecs named it that for its shape and because it hung in pairs from the tree. It is one of those facts you cannot un-learn.

The avocado was domesticated in central Mexico around 5,000 years ago, although wild varieties were eaten long before. The Aztecs considered it a luxury food and attributed aphrodisiac properties to it. When the Spanish conquistadors arrived in Mexico, they described the avocado as "forest butter" - a fairly accurate description of its creamy texture.

Mexico remains the world's largest producer of avocado, with Michoacán as the epicentre (it produces 80% of Mexican avocado). "Green gold", as they call it, is a multi-billion-euro industry that has transformed the region's economy, though not without environmental controversy.

Avocado varieties in Mexico

More than 20 varieties of avocado are grown in Mexico. The most important:

• Hass: The variety that dominates the world. Rough skin that turns from green to black as it ripens. Creamy, high in fat. It is the one you find in Spain.
• Criollo (or ranch avocado): Smaller, with thin edible skin and a more intense, aniseed flavour. It is the favourite of many Mexicans but is not exported because it is very delicate.
• Fuerte: Smooth green skin, milder flavour. It is grown in Spain (Málaga).
• Bacon: Thin green skin, less creamy texture. Ideal for salads.

Beyond guacamole: 10 uses for avocado in Mexican cooking

1. Avocado salsa

Different from guacamole. It is a runny salsa made by blending avocado with green tomatillo (or green tomato), serrano chilli, coriander and water. The result is a creamy, bright green salsa that goes on tacos, tortas and tostadas. It is the favourite salsa of many taquerías in Mexico.

Quick recipe: Blend 1 avocado + 3 to 4 pickled jalapeños + ¼ onion + juice of 2 limes + a bunch of coriander + ½ cup water + salt. It should be fluid and creamy.

2. Avocado cream

A thicker version of the salsa, used as a topping for soups (especially tortilla soup), tostadas and enchiladas. It is made the same way but with less water, and you can add soured cream for more creaminess.

3. Stuffed avocado

An elegant preparation: half an avocado filled with tuna, prawns, shredded chicken or jícama salad. It is served as a starter in Mexican restaurants and homes. It is light, fresh and visually spectacular.

4. In tacos (as the star)

Avocado tacos are more common than you think. Sliced avocado on a tortilla, with green salsa, onion and coriander. Sometimes it is lightly fried (yes, fried avocado is delicious - crisp outside and creamy inside).

5. In sandwiches and tortas

The Mexican torta (a sandwich in a bolillo roll) has avocado as a fundamental ingredient. It is spread on like butter over the bread. In Spain, you can do the same with ciabatta or baguette - spread avocado, add ham, cheese, lettuce, tomato and jalapeños.

6. In soups

Avocado is added in cubes to hot soups just before serving. Tortilla soup, pozole and caldo tlalpeño all have avocado as a compulsory topping. The heat of the broth slightly softens the avocado without fully cooking it, creating a silky texture.

7. Nopal and avocado salad

A classic Mexican salad: cooked nopales (or tinned), diced avocado, tomato, onion, coriander, fresh cheese and lime. It is fresh, nutritious and full of textures. Tinned nopales can be found in Latin American shops.

8. Eggs with avocado

In Mexico, breakfast eggs are almost always served with avocado. Whether huevos rancheros, a la mexicana or scrambled, a few slices of avocado on the side are compulsory. The fat of the avocado softens the heat of the salsa.

9. Avocado ice cream

Yes, ice cream. Avocado is naturally creamy and rich, which makes it perfect for ice creams and paletas. It is blended with condensed milk and lime, frozen, and the result is a pale green, smooth and delicious ice cream that surprises everyone.

Express recipe: Blend 2 ripe avocados + 1 tin of condensed milk + juice of 2 limes. Freeze in a covered container for 4 to 6 hours. Stir with a fork after 2 hours to avoid ice crystals.

10. Avocado water

In some Mexican states an avocado agua fresca is made: avocado blended with water, sugar and lime. It is a creamy, refreshing drink that sounds strange but is addictive. Similar to a smoothie but lighter.

How to choose the perfect avocado

Choosing avocados in the Spanish supermarket is an art many have not mastered:

• Colour: A ripe Hass is dark, almost black. Green = hard. Black with soft patches = overripe.
• Touch: Press gently near the stem. It should give slightly without caving in. If it is rock hard, it needs 2 to 4 more days. If it caves in a lot, it is overripe.
• The stem trick: Remove the small stem. If it is green underneath, it is perfect. If it is brown, it is overripe.
• Buy for different days: Buy 2 to 3 hard ones and 1 to 2 ripe ones. The hard ones will ripen in 2 to 4 days at room temperature.

How to ripen avocados in Spain

Supermarket avocados are usually hard. To speed up ripening:

• Natural method: Leave them at room temperature (not in the fridge). They take 2 to 5 days.
• Fast method: Wrap them in newspaper with a ripe banana. The ethylene from the banana speeds ripening to 1 to 2 days.
• Once ripe: Put them in the fridge to slow ripening. They keep 2 to 3 more days.
• Leftover half avocado: Keep the half with the stone, wrapped in cling film pressed to the surface, in the fridge. The stone does not prevent oxidation (that is a myth), but airless cling film does.

The Spanish avocado vs the Mexican one

Spain produces avocado - mainly in Málaga and the Canary Islands. The Spanish avocado is good quality, generally the Hass or Fuerte variety, and has the advantage of being local (a smaller carbon footprint than those imported from Latin America or Africa).

The difference from the Mexican one is subtle: the Mexican avocado from Michoacán has a slightly more buttery flavour and a creamier texture, a product of the unique conditions of volcanic soil and altitude. But for cooking Mexican in Spain, the local avocado is excellent and perfectly suited to guacamole, salsas and any preparation.

Discover all the ways to use avocado in our Mexican recipes and find the best Mexican products to go with it in our recommended Latin American shops.