Sponsored by Avocados From Mexico.
Customers want big, bold flavor and are increasingly turning toward regional fare to find it; however, this presents new challenges for restaurants. “It can be difficult to familiarize kitchen staff with ethnic or regional ingredients and flavor profiles,” says Chef Mark Garcia, who serves as director of Avocados From Mexico’s foodservice program. “The cooks may or may not know how to best handle and utilize these new ingredients. Another hurdle may be sourcing the more obscure ethnic or regional ingredients from a knowledgeable vendor. Finally, it’s a gamble whether or not authentic ethnic and regional offerings will appeal to customers. An effective strategy that solves for these challenges is to introduce new flavors hand-in-hand with ingredients that kitchen staff and customers are already familiar with and love, like avocados.”
To help solve these problems, professionals at AFM’s state-of-the-art Culinary Center came up with “Saucebilities,” a set of impactful sauce recipes that allow restaurants to craft their own regional and ethnic offerings using avocados as the key ingredient. Here are a few ideas.
For more avocado inspiration, check out saucebilities.com for these recipes, techniques, videos, and more.
Citrus-Basil Avocado Mousse
“This recipe screams ‘West Coast- fresh,’” Garcia says. “It’s delicious on Caprese, sandwiches, salads and more.”
In a blender, place 3 ½ cups puréed Avocados From Mexico; 1 ¼ cups extra virgin olive oil; ½ cup orange juice; ¼ cup each lemon juice, lime juice, and packed whole basil leaves; 1 Tbsp. honey, and ½ tsp. each kosher salt and ground black pepper. Pulse until basil leaves are finely chopped and ingredients are incorporated into a light purée.
Makes 24 servings
Avocado Gochujang Crema
“Our tangy, spicy Avocado Gochujang Crema is a fusion of bold Mexican and Korean flavors,” Garcia says. “We present it as a topper on a Bulgogi Beef Taco.”
In a food processor, blend 2 Avocados From Mexico, 1 ½ cups each gochujang paste and sour cream, and ½ cup fresh lime juice until well combined. Hold refrigerated.
Makes 24 servings
Avocado Blue Cheese Dressing
“For a twist on a classic, look no farther than our creamy Avocado Blue Cheese Dressing that pairs perfectly with a Northeast favorite, the Buffalo Chicken Grinder,” Garcia says.
In a blender or food processor, blend 2 Avocados From Mexico and 2 cups blue cheese dressing until combined. Pour into a bowl and add 1 diced Avocado From Mexico and 1 ½ cups crumbled blue cheese. Mix until combined.
Makes 24 servings
Introducing the Culinary Center and Avocado University
Avocados From Mexico recently unveiled its new, state-of-the art Culinary Center created to fuel fresh avocado innovation and inspiration. Located within AFM’s headquarters in Irving, Texas, the Culinary Center is the U.S hub for year-round education, creativity, culinary ingenuity, and thought-leadership for fresh Avocados From Mexico, serving as an incubator for chefs, retailers, registered dietitians, and culinary professionals. The center will be used for trainings, hands-on demos, and learning and ideation sessions. A key element is AFM’s proprietary “Avocado U” comprehensive education program, which was designed to capture the unique experience and rich cultural heritage of Mexico and its vast year-round growing region. Afmculinarycenter.com
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