Abuelitas Avocados: The Recipe I Treasure
Avocados. Love them or hate them? Hold that thought. I’m going somewhere with this. I promise.
I am an American of Dominican descent. Both of my parents were born in the Dominican Republic. Did you know that Spanish is my first language?
Yep. That’s right.
When I can’t blame an errant typing or grammatical error on my constant lack of sleep or loss of glasses I have that fun fact to fall back on. It’s pretty sweet. You’d feel pretty badly making fun of a non native speaker wouldn’t you?
Today I’d like to talk about avocados. I’ve got a secret to share.
Dominicans are obsessed with avocados. Those of us who live in the US usually grab an avocado or two during our weekly shopping trips. The avocados found in American stores are usually of Mexican origin and they’re fantastic. Of course they’re delicious but they’re also high in fiber, potassium, and K vitamins. Avocados are a kitchen no brainer.
My relationship with avocados is complicated. I love them. I do! But I am very particular about how I will eat them. Most Dominicans couldn’t care less. They’re a staple and a common guest at the dinner table. Slice them up and plop them on the plate next to anything: rice and beans, arroz con pollo, or even a plate of tostones. Dominicans do not care. They’ll eat avocados like candy.
I will only eat avocado prepared two ways: guacamole (which I am also crazy picky about but I’ll save that story and recipe for a later date) and the way my Abuelita used to prepare it for me.This is one of those recipes I hesitate to write because it is so simple but the taste is too fantastic not to share.
Check it out:
- 1 semi ripe avocado (I don’t like my avocado mushy so I tend to serve them just before they’re fully ripened)
- Half a lime
- 1 teaspoon of extra virgin olive oil
- Pinch of kosher salt
- Cracked black pepper to taste
- Slice or halve avocado carefully
- Discard pit
- Arrange avocado slices or halves on plate
- Squeeze lime juice liberally atop the avocado slices
- Drizzle avocado slices with olive oil
- Sprinkle salt on the slices
- Crack black pepper to taste (I like a ton)
This is the only wait I will eat avocados. Not necessarily because they don’t taste good any other way (they do!) it’s just that this recipe is sheer perfection and I am a creature of habit. Serve me a plate of Dominican rice, beans, and meat with a side of these sliced avocado slices and I’m in heaven.
Consider this post part of my upcoming Cocina Dominicana series. I’m making more of an effort to share Dominican recipes here. My husband keeps making fun of me and calling me a fake Dominican. It’s been a long while since I’ve made Dominican food. I figured since I’d be whipping some interesting stuff up why not share. Be on the lookout for those posts. I can’t wait to share. I’m sure you’ll see avocados pop up a few more times.
Mexican avocados are no joke. If you’ve never had one before you’re missing out. Learn more about Mexican Avocados here. Oh, and if you’re slightly more adventurous than I am check out this site for tons of great uses and recipes using Mexican avocados (or its sister site in Spanish).