|Avocados||| Print ||
It’s no wonder that guacamole developed in Mexico. The dense, creamy flesh of Mexican avocados can be easily mashed into a thick and unctuous texture; they have the richness of flavor that welcomes tomatoes, cilantro, onion and the like. Choose the dark, pebbly-skinned Hass (a Mexican hybrid) for guacamole; use the smooth-skinned green avocados (usually labeled Florida avocados) for salads and garnishes.
Plan ahead for guacamole: hard, unripe avocados will take a few days to ripen on the countertop. When ripe, they will yield to gentle pressure and can be stored in the refrigerator.