To our amazement, we have discovered there are over 500 varieties of avocadoes in the world! Avocadoes are considered a fruit, though most North Americans think of them as a vegetable. From the Nahuatl (Aztec) word ahuacatl, avocado means testicle and is therefore considered an aphrodisiac, since fertility foods often resemble reproductive parts of the body. Run around that word a little bit and add molli, (the Nahautl word for sauce or soup) and you have guacamole!
Considered one of baby’s first foods in Latin America countries, they are easy to digest and full of fiber, with ten whole grams to each medium sized avocado. Avocadoes have 60% more potassium than bananas, are high in vitamin B and C, and have the good kind of cholesterol that increases HDL (high-density lipoprotein), which has the added benefit of keeping us regular.
At one point in time, avacadoes were known as alligator pears, due to their inedible exterior, which is not unlike the reptile skin, and their similar shape to the Bartlett or Bosc. Avocadoes are one of our favorite picnic and snack items, since they travel so well and are easy to eat with a spoon. Cut in half, we sprinkle a little salt or squirt Salsa Huichol (found in any store in Puerto Vallarta) into its like bowlike center and voila…lunch!
Surprisingly, avocadoes are dairy free, cholesterol free and gluten free, as well as vegetarian and vegan. They are ready to eat when they turn dark in color; bright green is pretty but it’s not ripe and will be hard on the exterior as well as inside. If they are slightly soft to the touch, they’re edible. We put them in a drawer or a brown paper bag to hasten the maturation and add a banana or apple to speed up the process.
Some cooks like to add sour cream; prepared salsa; chopped tomatoes, cucumber, or zucchini; mayonnaise or yogurt; and other ingredients to their guacamole recipes but our favorite is simple and easy to make.
Depending on the size of the crowd, we figure half an avocado per diner. Scoop the insides out and mash with a fork (using a blender makes it too creamy and possibly watery)… chunks are good. Lightly salt, squeeze lime juice generously and mix together. Serve immediately with tortilla chips or plop on the top of a pile of nachos. To customize and add some zing, we sometimes toss in chopped sweet onion, especially when in season. Buen provecho.
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Thanks to our Guest Blogger Adam Garcia for this great article!
Here are a few of our guiding principals at Boardwalk Realty:
“First of all, we really want to get to know you,” When we know you, we can tailor home tours to your tastes.”
Secondly, there’s the legal side of owning in Mexico. “Besides our own experience, we can save you a lot of time and money by offering you complimentary consultations with our partner attorneys. The nuances of how you buy here can save you a lot of money when you sell. It’s important to know what you’re doing on the purchase so that when you sell you can best use any tax advantages. This service is free to our clients and can be invaluable.”
Both partners agree that the most important element of Boardwalk Realty is our ongoing service and commitment to our clients after the sale. We are both passionate about protecting the investment and security of our clients. “Our clients become our friends, we see them socially, and we treat them as we would like to be treated ourselves”, adds Mike.
Boardwalk Realty Puerto Vallarta represents buyers and sellers of real estate in the entire Bay of Banderas area, and will soon add a rental and property management division.
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