Haas Avocados from Mexico  
Chef Roberto Santibanez, Truly Mexican, NY “Avocados pair well with so many ingredients I use them throughout my menus.”
-Chef Roberto Santibanez, Truly Mexican Consulting, New York
Chef Randy Zweiban, Province, Chicago “Avocados provide great texture and richness in salads, side dishes, and desserts.”
- Chef Randy Zweiban, Province, Chicago

- Store covered at room temperature for up to one week
- Their green color turns to black and the flesh yields to gentle pressure when ripe
- Place whole avocados in refrigerator at 38-40°F for up to three days
- Toss in citrus juice, oil or milk
- For purees or mashed avocados, place plastic wrap directly on the surface to seal out air

- Avocados can be frozen if pureed or mashed. Wrap in plastic to keep out any air before placing in freezer
- Whole or cut avocados do not freeze well; defrost in the refrigerator, not the microwave
- For hot applications, avocados should be added at the last minute so they can be heated gently. Avocados should not be exposed to direct heat or cooked for prolonged times
- Before throwing away avocados that are too soft to slice or dice, consider using them in ice creams, sorbets and sauces
- Coat avocado pieces in bread crumbs or batter and fry in hot oil until coating is lightly browned, about 30 seconds.

2 Hass avocados (about 1 lb.), peeled and pitted
= 1 1/3 cups mashed or pureed
= 2 to 2 ¼ cups diced


The Aztecs — also credited with the discovery of the culinary treasures such as tomatoes, chili and chocolate[1] — first cultivated the avocado more than a thousand years ago in what is now central Mexico. The versatile fruit (technically, a large berry[2]) was a staple in their diet, and they believed avocados to be an aphrodisiac.[3]

Mexico’s rich volcanic soil, abundant sunshine and timely rainfall provide the perfect microclimate for producing exceptionally fine avocados:  the alligator-skinned variety called “Hass” (pronounced like “pass”).  The mountainous region of Michoacán, where avocados exported to the U.S. are grown, provides varying altitudes that allow for year-round harvest. Mexican avocados are left on the trees until they are fully mature which results in a rich flavor and silky texture.

While guacamole is one of the most popular dishes made from avocados, there is so much more you can do with avocados from Mexico … on their own and in appetizers, snacks, sandwiches, main dishes, soups, salads and even desserts.

Add Richness and Versatility to Menus

It’s hard to beat the rich flavor and creamy texture of avocados. They complement a wide variety of foods, flavors and cuisines, from Latin to Asian to North African. Creative chefs are using avocados in emulsions, sauces and dressings, and the “hottest” chefs have discovered that avocados add welcome coolness to spicy dishes. Avocados are not new to salads and sushi; but today, Mexican avocados are also being combined to make successful matches with caviar, shellfish, smoked fish and meats, pasta, grains and fruits. Pastry chefs maximize the avocado’s naturally rich oil content to create avocado ice creams, cakes, puddings, flans and panna cottas.

No longer viewed as an expensive luxury, Mexican avocados are now known to chefs as a way to enhance their menus and increase their check averages. Capture your customers’ attention! Slice, dice, chop or mash avocados in appetizers, snacks, sandwiches, main dishes, soups, salads and even desserts.

Health Benefits Your Customers Want

Avocados contain nearly 20 vitamins and minerals including [numbers in parentheses represent % Recommended Dietary Allowance]: vitamins B6 (4%), C (4%), and E (4%), niacin (4%), folate (8%) and fiber (4%).

Cholesterol-free and containing mono- and polyunsaturated fats that are part of a healthy diet, avocados can substitute for a saturated fat without sacrificing taste. They’re a perfect solution for diners no matter what low fat, low-calorie, or weight maintenance program they're on.

Ordering Made Easy

Mexico is one of the largest producers of avocados worldwide and exports more than a third of its crop to the United States every year. Available year-round (with peak harvest between October and June), Hass avocados from Mexico account for more than half the avocados available in the U.S.[4]

Avocados grow to maturity on trees and are left there for up to a year to develop a maximum level of flavor and butteriness, but they don’t ripen until after they’re harvested. Hand-picked, they are delivered from growers to restaurants in as little as three to five days.

You can specify the size and degree of ripeness and readiness for the avocados you need in your kitchen. The Mexican Hass Avocados Importers Association (MHAIA) offers information on sourcing avocados, nutrition benefits and recipe ideas at www.theamazingavocado.com.

Avacados from Mexico

Sourcing quality avocados from Mexico could not be easier,
click here to find suppliers in your market

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1 - http://en.wikipedia.org/wiki/Nahuatl_language
2 - http://en.wikipedia.org/wiki/Avocado#cite_note-WCA-2
3 - Stradley, Linda (2004). "All About Avocados: History of the Hass Avocado," 2004.  Available at http://whatscookingamerica.net/avacado.htm.
4 - AvoHQ.com (Hass Avocado Board)