Annette Sandoval

writes books and eats food 

 eats food, then writes books 

AVOCADO DAIRIES
Guacward Moments in Life

AVOCADOISM 
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A BREIF HISTORY OF AVOCADOS​

 

 

 

The avocado is a fruit that dates back to around 7,000 B.C., and was considered an aphrodisiac by the Aztecs in Mexico. Guacamole was originally made with mashed avocados, chili peppers, tomatoes, onions, and salt. Not much different than today.

The name, “avocado” comes from a Nahuatl (Aztec) word, “ahuácatl” meaning testicle. “Guacamole” derives from “ahuacámolli,” and loosely translates to testicle sauce or soup. The Spanish turned, “ahuacatl” into “aguacate,” which, we in turn, changed to “avocado,” and “ahuacamulli” became “guacamole.”

On a health note, avocados are a good source of folic acid, potassium, vitamin C, phosphorus and antioxidants. It’s low in sugar and diverse in healthy fats like MUFAs (monounsaturated fatty acids), which help protect your body against heart disease and can lower LDL (bad cholesterol) and elevate HDL (good cholesterol).

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AVOCADOS RISE THE RANKS TO ART

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AVOCADO POETRY CORNER

 

What peaches and what penumbras!  Whole

families shopping at night!  Aisles full of

husbands!  Wives in the avocados, babies

in the tomatoes!—and you, García Lorca,

what were you doing down by the watermelons?

—Allen Ginsberg

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RECIPES

BAKED AVOCADO WITH EGGS

 

 

 

 

 


 

 

A stuffed avocado is perfect for breakfast and only takes minutes to make. If you are in a real hurry use your microwave. Serve with salsa and tortillas.

Ingredients

  • 1 large avocado

  • Olive oil

  • 2 whole eggs

  • Salt and pepper to taste

  • Top with cheese, crumbled bacon, seafood, etc.

Method

Preheat the oven to 425 degrees. Halve an avocado and remove the pit. Place one half in a ring of aluminum foil so it stays upright. Brush with olive oil. You might need to scoop out some of the flesh before adding the egg to the hollow of the avocado. Sprinkle with salt and pepper. Broil for 5 minutes. Serve with a tortilla and an avocado margarita.

GUACAMOLE

THE RECIPE GABACHOS WON’T BE EMBARRASSED 

TO SERVE TO THIER MEXICAN FRIENDS

Before avocado toast became popular, there was guacamole.

Prep time: 10 minutes

Ingredients

  • 2 avocados. Since avocados are sold per unit, choose the biggest ones you can find. 

  • ½ small red onion, finely minced

  • 1 medium tomato, diced

  • 2 tablespoons lime or lemon juice

  • 1 clove of minced garlic

  • 3 tablespoons chopped cilantro

  • ½ finely minced fresh jalapeño (add seeds for heat)

  • ¼ teaspoon cumin powder (optional)

  • Kosher salt and freshly cracked black pepper to taste

Method

  • Place avocado flesh in a medium bowl.

  • Mash with a fork, or potato masher until slightly lumpy.

  • Mix in the remaining ingredients and adjust seasoning. I like the burst of flavor, so tend to double the up on jalapeño and garlic.

Guacamole may be served with tortilla chips, but I serve it with nearly every  dish I make.

Serves 4, or serves 1, if you’re me

GUACAMOLE CONES

Method

    Pre-heat oven to 350°. 

     Roll each tortilla into cone shapes and secure with a toothpick. Brush with olive oil. Sprinkled chili powder. Placed on parchment paper. Bake cones for about 10 minutes or until crispy.

Fill with the normally ignored vegetable and place a scoop of guacamole on top.

TOMATILLO AVOCADO SALSA

 

The bright acidity of the tomatillos is balanced by the creamy avocado in this raw salsa. A rich source of vitamins C, B, and E as well as fiber

Ingredients

  • 1/2 cup cilantro (leaves and tender stems are fine)

  • 1½ cups tomatillos, roughly chopped (about 3-4 medium)

  • ½ cup yellow onion, roughly chopped

  • 1 clove garlic

  • 1 avocado

  • 2 tablespoons lime juice

  • ¼ teaspoon salt

Method

Layer ingredients in a blender, adding the cilantro first to ease processing. Blend all ingredients until smooth. Refrigerate.

Makes 2 cups.

HUEVOS DIABLOS

 

 

Planning on making deviled eggs? Put the mayo back in the fridge and reach for an avocado. Loaded with folate, potassium, vitamin C and vitamin B6, avocados are a delicious way to get the most beneficial nutrients (and flavor) from these little devils,.

And eggs? Well are have high-quality proteins, vitamins, minerals, good fats and various trace nutrients

Ingredients

  • 6 hard boiled eggs

  • 1 small avocado

  • 2 tsp fresh lime juice

  • 1 tbsp minced red onion

  • 1 tbsp minced jalapeno (add seeds for heat)

  • 1 tbsp chopped cilantro

  • Pinch of salt and pepper

  • Lime zest

Method

Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan. Bring water to boil for six minutes, and then turn off burner and cover. After 15 minutes, run eggs under cold water.

Peel and slice each egg in half. Scoop out the egg yolks. In a bowl, mash yolks, avocado and remaining ingredients together. Add the mixture to the egg halves. Garnish with lime zest.

Makes 12

AVOCADO MARGARITA

 

 

 

Yeah, I'm not gonna try this one.  

Ingredients

  • 1/2 avocado, peeled and pitted

  • 2/3 cup sweet and sour margarita mix

  • 1/2 cup tequila

  • 1/2 cup  Triple Sec

  • 1/4 cup fresh lime juice

  • 2 tablespoons cilantro

  • 3 cups ice

  • A pinch of margarita salt

  • A pinch of chili powder

Method

Place avocado, margarita mix, tequila, liqueur, lime juice and cilantro in a blender. Cover and blend until smooth. Pour into glasses filled with ice and rimmed with chili-lime salt. Garnish with lime and slice of avocado.

Baked Parmesan Avocado Crisps 

The perfect stoner snack.

 

1 large ripe hass avocado peeled and seed removed

  • 3/4 cup parmesan cheese freshly grated or finely shredded

  • 1 tsp lemon juice

  • 1/2 tsp garlic powder

  • 1/4 tsp onion powder

  • 1/8 tsp ground black pepper

Method

Mash avocado. Mix ingredients in a bowl like you're making cookies.

Bake chips for about 15 minutes or until the cheese is golden brown. Gently flip the chips using a thin cookie spatula. Cook an additional 2-3 minutes on the other side, keeping watch carefully to make sure cheese does not turn dark brown.

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Coming soon:

 

MASA

 

 

HISTORY OF MASA

AND WHY IT'S STILL CONSIDERED BAD 

LUCK TO DROP A TORTILLA

TORTILLA BASICS

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TORTILLA-BASED DISHES

CHILAQUILLES

ENCHILADAS
THE LITTLE FAT ONES - GORDITAS

QUESEDILLAS

TACOS

TAQUITOS

TOSDADAS

TAMALE BASICS

BEFORE YOU BEGIN

THE DOUGH TEST

TRADITIONAL DOUGH

LARD-FREE DOUGH

VEGETARIAN DOUGH

VEGAN DOUGH

MASA-FREE TAMALES

THREE WAYS TO FOLD TAMALES​​​​​​

THE FRUIT THAT STARTED

OUT AS AN APPLIANCE

 

 

 

 

 

I have noticed that the love and hate of avocado appliances depends on one’s age. If you are over 50, you experienced the greenish hue as new and innovative. Under 50, you remember the color as secondhand. Under 30, it's retro cool.

For me, avocados, both as a food and as a kitchen color, conjure up memories of my 1970’s childhood in Southern California. As my Mexican parents watched TV with their American-born children, we were given sneak peeks into TV Land’s Anglo homes. We noticed that Carol Brady, Samantha Stevens and Ann Marie had avocado green appliances in their sterile kitchens.

 

When my father watched TV with us he would point them out with pride. “You see that? That’s avocado green.” Only he would say it in Spanish.​

 

A “Rear Window” view of the Samantha and

Darren Stevens’ in their kitchen.

 

 

 

See Darren run by the avocado washer and dryer.

Run, Darwood, run!

 

 

 

 

 

That Girl went as far as matching her outfit with her oven.

 

 

 

 

 

 

The Brady Bunch kitchen was accented with poppy orange.Not the popular harvest gold of the day.

 

 

 

 

 

 

Jeannie didn’t cook. She was the internet.

 

 

 

 

Since Mr. Grant paid Mary Richards less than her male counterparts she sold appliances on weekends.

 

 

 

 

 

 

 

Florida Evans was poor. Ergo, no avocado anything.

My parents happily took note as the color caught on in middle-class homes. Only the trend turned into an eerie Stephen King novella. The 'meteor juice' spread through kitchens absorbing everything in its path including walls and shag carpets. By the mid-70’s, entire bathrooms were covered in a putrid green no longer resembling the ripe fruit's fresh glow.

 

 

 

 

During this same era, Mexican cuisine was losing its identity. Mexican mothers, who always felt out of step in their new country, were convinced that their traditional dishes were not good enough to 'reach the big table.' Most began to incorporate American ingredients, such as processed flour and cheddar cheese, into their recipes. The irony here is that our mother's goal was to create the Mexican dishes being served at American restaurants. As a result, some traditional ingredients began to disappear.

How many times did my siblings whine, “I’m sick of Mexican food. Can we have banquet TV dinners?”

 

In the early 1980’s, a group of Mexican chefs started the Mexican cuisine renaissance.Their transitional movement served to restore the pre-Hispanic dishes that were quickly fading from memory.

To get back on topic, the purchasing of the avocado green appliances declared that my family had made it to the middle class. Oh, how I loved our avocado green refrigerator from Sears and how the edges were a slightly darker shade. It took my 8-year-old breath away.

 

On an environmental note, avocado appliances are not green. if you still have an original refrigerator chugging away in your home keep in mind that it uses three to four times the power of today’s models.​ 

A.S.