Beyond Guacamole: 10 Ways to Use Avocados in Mexican Cooking

The Avocado's Mexican Heritage

The avocado has been cultivated in Mexico for over 5,000 years. The word itself comes from the Nahuatl ahuacatl, and Mexico remains the world's largest producer. Yet in the UK, our use of this magnificent fruit barely scratches the surface. Guacamole and avocado toast are lovely, but Mexican cuisine offers dozens of ways to use avocados that most British cooks have never considered.

These ten recipes and techniques will transform your avocado game, taking you from simple mashing to a full appreciation of one of Mexico's greatest culinary gifts.

1. Crema de Aguacate (Avocado Cream Sauce)

A silky, vibrant green sauce that works as a drizzle for tacos, a dip for tortilla chips or a dressing for salads. It is lighter and more versatile than guacamole.

Recipe

• 2 ripe avocados
• 150ml soured cream
• Juice of 2 limes
• 1 small green chilli (or to taste)
• Small handful of fresh coriander
• Salt to taste
• 3-4 tbsp water to thin

Blend everything until completely smooth. Adjust consistency with water. This sauce is brilliant drizzled over tacos, grilled meats, roasted vegetables or even used as a pasta sauce.

2. Sopa de Aguacate (Chilled Avocado Soup)

A cold soup that is perfect for warm weather, refreshing, creamy and elegant enough for a dinner party starter.

Recipe

• 3 ripe avocados
• 500ml good chicken or vegetable stock, chilled
• 200ml single cream
• Juice of 1 lime
• Salt and white pepper
• Garnish: crispy tortilla strips, a drizzle of olive oil, fresh coriander

Blend the avocados, stock, cream and lime juice until silky smooth. Season generously. Chill for at least 1 hour. Serve in chilled bowls with the garnishes. This soup does not keep well, so make it the same day you plan to serve it.

3. Salsa de Aguacate (Avocado Salsa)

Not guacamole, but a thinner, pourable salsa that is standard at taco stands across Mexico. It has a silky, almost creamy texture and a bright, tangy flavour.

Recipe

• 2 ripe avocados
• 4-5 tomatillos (tinned, drained) or 3 green tomatoes
• 1-2 serrano or jalapeño chillies
• 1 clove garlic
• Handful of fresh coriander
• 120ml water
• Salt to taste

Blend everything until smooth. The consistency should be pourable, thinner than guacamole. This is the green sauce you see at every taqueria in Mexico.

4. Aguacate Relleno (Stuffed Avocado)

A popular light lunch in Mexico: avocado halves filled with various mixtures, from tuna salad to prawn cocktail.

Recipe (Prawn Version)

• 3 ripe avocados, halved and stones removed
• 300g cooked king prawns, roughly chopped
• 2 tbsp mayonnaise
• 1 tbsp ketchup
• Juice of 1 lime
• 1 celery stick, finely diced
• Fresh coriander, salt, dash of hot sauce

Mix all filling ingredients together. Spoon generously into the avocado halves. Serve on a bed of lettuce with lime wedges. Simple, elegant and delicious.

5. Tacos de Aguacate (Avocado Tacos)

Avocado takes centre stage as the main filling in these vegetarian tacos. Thick slices of avocado are either battered and fried or simply grilled, then nestled into warm tortillas.

Grilled Version

Slice firm (not too ripe) avocados into thick wedges. Brush with olive oil, season with salt, smoked paprika and a squeeze of lime. Grill on a hot griddle pan for 2 minutes per side until charred lines appear. Serve in warm corn tortillas with pickled red onion, crumbled feta and a drizzle of chipotle salsa.

6. Enfrijoladas con Aguacate

Enfrijoladas are tortillas dipped in a rich black bean sauce, folded and topped with cream, cheese and avocado slices. They are comfort food at its finest and entirely vegetarian.

Recipe

• 1 tin (400g) black beans with their liquid
• 1 dried ancho chilli or 1 chipotle in adobo
• 1 clove garlic
• 8 corn tortillas
• 1 avocado, sliced
• Soured cream, crumbled feta, sliced red onion

Blend the beans, chilli and garlic until smooth. Heat the sauce in a frying pan. Dip each tortilla in the hot bean sauce, fold into quarters and arrange on a plate. Top with avocado slices, soured cream, feta and onion.

7. Aguacate en Salsa Verde

In some regions of Mexico, avocado chunks are added to hot salsa verde and served as a side dish. The warmth of the salsa gently softens the avocado without cooking it through, creating a wonderful contrast of textures.

Simply warm your salsa verde, add cubed avocado and serve immediately alongside grilled meat or fish.

8. Helado de Aguacate (Avocado Ice Cream)

Avocado makes extraordinarily creamy ice cream, and this Mexican-inspired version adds lime and a hint of chilli for an unexpected twist.

Recipe

• 3 very ripe avocados
• 400ml condensed milk
• 200ml double cream
• Juice and zest of 2 limes
• Pinch of salt
• Optional: tiny pinch of cayenne pepper

Blend everything until smooth. Churn in an ice cream maker according to manufacturer's instructions, or pour into a container and freeze for 4-6 hours, stirring vigorously every hour. The condensed milk prevents it from freezing too hard.

9. Agua de Aguacate (Avocado Drink)

A sweet, creamy avocado drink that is popular in southern Mexico. It sounds unusual to British ears but is genuinely delicious, like a lighter version of a milkshake.

Recipe

• 1 ripe avocado
• 500ml cold milk
• 3 tbsp sugar (adjust to taste)
• Juice of 1 lime
• Ice cubes

Blend everything until smooth and frothy. Serve immediately over ice. The lime juice prevents browning and adds a refreshing tang.

10. Avocado Leaf Tea and Seasoning

In Mexican cooking, dried avocado leaves are used as a herb, particularly in Oaxacan cuisine. They have an anise-like flavour and are used to season black beans, barbacoa and certain tamales.

Dried avocado leaves are available from specialist Mexican ingredient shops in the UK. Toast them briefly in a dry pan before adding to your cooking. They are also brewed as a digestive tea in Mexico.

Choosing and Ripening Avocados in the UK

The quality of your avocado determines the quality of your dish. Here are some tips for the British shopper:

• Buy 3-4 days ahead and ripen at room temperature. Supermarket avocados are almost always sold underripe.
• Speed up ripening by placing avocados in a paper bag with a banana. The banana releases ethylene gas which accelerates the process.
• Test for ripeness: Gently press near the stem end. It should yield slightly but not feel mushy.
• Hass avocados are the best variety for all these recipes. They are the dark, pebbly-skinned ones, available year-round at Tesco, Sainsbury's, Waitrose, Morrisons and Asda.

Explore our recipe collection for more dishes featuring avocados, and find the specialist ingredients you need from our Mexican shops directory. For restaurant-quality avocado dishes, check out our guide to Mexican restaurants across the UK.