The Mighty Avocado
Avocado toast is all the rage north of the border but it’s been a staple here in Puerto Vallarta for as long as we can remember. Some smart person suddenly thought of this new use for avocadoes and it now appears on breakfast menus in small cafés to fine restaurants.
It’s a simple recipe: Toast bread to your liking; halve an avocado and remove the seed; while the toast is hot, straight out of the toaster, lightly rub the surface with the cut side of a garlic clove. Then use a spoon to scoop out the meat of the avocado; with a fork, spread it onto the toast. Sprinkle with a little salt and pepper and voila! Breakfast! Tasty and nutritional.
Little did we know there are over five hundred varieties of avocado on this planet! Though they are considered fruit, most North Americans call them vegetable. Avocado is derived from the word ahuacatl, Aztec for testicle. Along with other foods that resemble reproductive parts of the human body, it’s thought to be an aphrodisiac. Once you realize the Aztec word for soup is molli, you can almost see where the word guacamole came from. With their reptile like outer surface, avocadoes are known in some countries as alligator pears.
Avocados are first foods in countries from where they originate. Easily digestible, they are packed with fiber, loaded with potassium and high in vitamins B and C. Avocadoes have the good kind of cholesterol that increases HDL (high density lipoprotein), responsible for good digestion.
As a best food for vegetarian and vegan diets, avocadoes are dairy and gluten free. They are ready to eat when they have a soft, ripe feel to the touch and turn dark in color. To speed up ripening, they can be put in a drawer or a brown paper bag. Add a banana to the cluster and it will hurry up the process.
A bowl of guacamole is where many ripe avocadoes end up in Puerto Vallarta and we never get tired of watching it made in a molcajete, tableside. The molcajete is a stone bowl with a surface perfect for grinding with the blunt tool called tejolote. The molcajete is the Mexican version of a mortar and pestle.
To make your own guacamole at home, use one avocado for every two diners, scoop out the inside and mash with a fork. Don’t use a blender or whipping tools, as you want it to be chunky. It would end up watery if you beat it too much. For simple guacamole, ready to eat in minutes, squeeze the juice of a lime, add salt to taste and mix with a fork. Scoop with chips or plop onto a pile of nachos. For a different twist you can add onions, tomatoes, cucumber or zucchini.
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Timothy Real Estate Group is a locally-owned and operated real estate brokerage with a strategic location in the Romantic Zone of Puerto Vallarta in the Colonia Emiliano Zapata. Because the Puerto Vallarta area has varying neighborhood personalities, we practice localized real estate. We believe neighborhood knowledge is a top factor in solid sales, and we know our communities well.
We enable our clients to realize their vision for the future. We understand and plan for their concerns and are dedicated to transforming those concerns to peace of mind and joy.
Our philosophy of transparency, integrity, and professionalism imbues our culture with a tangible sense of purpose and results in the length and depth of the quality relationships we enjoy. We believe buying or selling a home is first and foremost about people. Of course we have the latest technology, marketing tools, statistics and research, but a successful real estate transaction really comes down to people. Connecting the right buyers to sellers or investors our professional agents structure solid transactions with successful solid outcomes. We believe in collaboration by connecting people in ways that bring satisfaction and success.
When you combine extensive local knowledge and our long standing reputation for honesty and sound judgment, you have an unbeatable resource at your disposal. You have a constant leader in Puerto Vallarta real estate
