CALIFORNIA AVOCADOS GIVE CINCO DE MAYO TRADITION A KICK WITH NEW AVORITA...

CALIFORNIA AVOCADOS GIVE CINCO DE MAYO TRADITION A KICK WITH NEW AVORITA AND SOUTHWESTERN GUACAMOLE



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SANTA ANA, Calif.–(HISPANIC PR WIRE)–April 21, 2003–Mention Cinco de Mayo and most people think of guacamole and margaritas. This year the California Avocado Commission has developed recipes for both fiesta foods, adding new flavor to one of the most popular avocado consumption days of the year.

Over 37 million pounds of avocados are projected to be consumed this Cinco de Mayo, according to Michelle Spelman, Marketing Director for the California Avocado Commission.

“We’re seeing the popularity of avocados grow year-round, still Cinco de Mayo remains a big day for us,” said Spelman. “And since avocados are a traditional favorite, we’ve created colorful and delicious recipes for these festivities.”

Guacamole is the hottest dip of the day and is also the perfect addition to a variety of Cinco de Mayo dishes: tacos, burritos, tostadas and nachos. Even though it is a food steeped in tradition, guacamole’s versatility allows innovative hosts to try new ingredients and surprise guests with unique fiesta flair.

Traditional guacamole starts with California avocados, lime juice and salt. For Cinco de Mayo try Guacamole with a Southwestern Kick by adding roasted corn, garlic, dash of cumin and roasted red peppers. Create a new taste and a colorful spread to match the independent spirit of Cinco de Mayo.

For a thirst-quenching treat, explore California avocados’ versatility with a California AvoRita. A creamy twist to the traditional margarita, this concoction mixes California avocados with tequila, triple sec and lime. Casual entertaining has never been so simple and fun.

What is Cinco de Mayo without California avocados? …Just another day. For more California avocado festive recipes and party tips visit http://www.avocado.org.

The California Avocado Commission was created in 1977 to conduct market-development activities and increase overall awareness for California avocados on behalf of the state’s 6,000 avocado growers.

GUACAMOLE WITH A SOUTHWESTERN KICK

(makes 24, 2 oz. servings)

4 ripe California avocados, seeded and peeled

1 cup roasted corn kernels*

3 tablespoons lime juice

3 garlic cloves, finely minced

1/4 cup green onion, finely chopped

1/4 cup roasted red bell pepper, diced

2 jalapeños, seeded and deveined, finely chopped

1 teaspoon ground cumin, or to taste

1 teaspoon salt

Coarsely mash avocados; do not puree. Fold in remaining ingredients. Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole. Keep refrigerated until ready to serve. Serve with yellow and blue corn chips or deep-fried flour tortilla chips.

*To roast corn, soak 2 ears in water for 1 hour. Remove husk and silk. Roast on the rack in a pre-heated 375°F oven, turning occasionally, until kernels appear slightly shriveled. Substitute well-drained canned corn that has been blotted with a towel, if necessary.

CALIFORNIA AVORITA

(makes 4 servings)

2 California avocados, seeded and peeled

6 oz. tequila

6 oz fresh lime juice

2 oz. Triple Sec

1/2 cup of sugar

3 cups crushed ice

Place all ingredients in blender and pulsate on high speed for 30 seconds. Blend for an additional 30 seconds until all ingredients are incorporated. Pour into salt-rimmed margarita glasses.

Images Attached:

GUACAMOLE WITH A SOUTHWESTERN KICK

CALIFORNIA AVORITA

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CONTACT:

Irene Cabanas

icabanas@intgmktg.com

or

Liz Wilkins

lwilkins@intgmktg.com

949.833.3822

CALIFORNIA AVOCADOS GIVE CINCO DE MAYO TRADITION A KICK WITH NEW AVORITA AND SOUTHWESTERN GUACAMOLE