Disclaimer: This post is sponsored by Latina Bloggers Connect and Avocados From Mexico. My opinions are 100% my own.

I had never had guacahummus till a few days ago at a wonderful live party hosted by Maura and Latina Bloggers Connect for Avocados from Mexico.  It is wonderfully addicting and so easy to indulge in the whole bowl, which is what I would have been doing if I wasn’t in a party situation where we are taught to share.  Instead I waited patiently and acted civilized until it was my turn again to dip away.  I’m sure you already know how much I love avocados from reading this blog but this was a new dish I had never tasted so I had to remain calm.

Meanwhile Maura made other delicious treats for us to snack on Mango guacamole, green chile avocado queso served with tortillas, and avocado paletas, all of which were superb.  I was just thankful to be able to attend a fun fiesta surrounded by some of my favorite blogging ladies.  We noshed on our avocado delights and gulped down the delicious aguas Maura prepared.  At the end of the day I told my friends ANYTIME they want to invite me to a party to eat avocados from Mexico, feel more than welcomed. Here is the recipe from Maura (her blog is called The Other Side Of The Tortilla) for her most delicious guacahummus.  If you make it, make sure to invite me over.

Ingredients for GuacaHummus:

• 1 cup hummus
• 1 medium Hass avocado
• juice of one lime

Directions:

1. In a food processor, blend 1 cup of hummus with 1 medium Hass avocado and the juice of one lime. Use a spatula to scrape all the guacahummus out of the bowl into a serving dish.

2. Serve with hearty tortilla chips.

Recipe by Maura Wall Hernandez from The Other Side of The Tortilla

Ericka and I eating Maura’s avocado paletas at such a speed.  Mine was nearly gone when this photo was snapped.  Just a testament to how good they are! Click here for the recipe.

If now I’ve tempted you with visions of avocado love and you need more…. here are a couple of my own recipes to make:

Avocado Bruschetta                                            Grilled Corn Queso Fresco Avocado Salad

Baked Artichoke Avocado Dip                           Shrimp Avocado Ceviche

Chicken Enchiladas in a Avocado Sauce           Guacamole and Flour Tortilla Strips

Disclaimer: This post is sponsored by Latina Bloggers Connect and Avocados From Mexico. My opinions are 100% my own.

Disclosure: This is a compensated campaign in collaboration with Latina Bloggers Connect and Avocados from Mexico. 

Summer thus far has been filled with Avocados.  I have been busy whipping up guacamole, avocado pistachio pound cake, avocado corn salad, avocado artichoke dip, avocado grapefruit salad and sliced avocado on everything imaginable.  No, I don’t tire of Avocados from Mexico.  I just keep thinking of new ways to enjoy them.  Last week I added a few chunks to a spicy pasta salad and the results were delightful.  This week I’ve been all about tomatoes and watermelon, and already both those ingredients are compatible counterparts to the creamy avocado.  The question is:  How to mix them?  I’m in constant craving of food that is fresh and light, especially during these summer months.  I want to experience a rainbow of colors in my food and at the same time knock my taste buds out with something exquisite.  I just let my imagination go wild, with no direction to start with except I was going to grill some avocados and use tomato and watermelon.  It’s always a pleasant surprise digging into my fridge and pulling out random things that I think might go well with whatever I’m preparing.  Recently was one of those days.  I pulled open the veggie drawer and found cucumber, red onion, and some fresh basil.  My cheese drawer was supplied with crumbled blue cheese, and I had just bought a french bread loaf.  I quickly started chopping and grilling bread.  Rainbow Bruschetta was on it’s way and in a matter of minutes my family and I would all be enjoying it.  I took a few pictures as I prepped (pictured above and below) and will also post my picture on the Avocados From Mexico recipe page.  It’s a great place for avocado lovers to get ideas on what to make with avocados.  So many great dishes, and lucky for us we have the entire year to be able to try them all.

If you want to upload your Avocado recipe to the Avocados From Mexico recipe page, just click here!  Go ahead…. it’ll inspire someone to make your fabulous avocado dish.

Ingredients for Grilled Avocado Blue Cheese Rainbow Bruschetta:

• 1 – Avocado from Mexico (sliced in half and grilled)
• salt to taste
• french bread loaf (sliced into 2 inch slices)
• 8 – yellow cherry tomatoes (cut into 1/4 inch chunks)
• 1 – red tomato (cut into 1/4 inch chunks)
• 1 – small cucumber (about 3 inches long) (cut into 1/4 inch chunks)
• 1/2 – red onion (sliced very thinly)
• 2 – garlic cloves (chopped super small)
• 1/4 – cup watermelon (cut into 1/4 inch chunks)
• 3 – fresh basil leaves (chopped into small strips)
• 2 1/2 – tablespoons olive oil
• 1/4 – cup crumbled blue cheese

Directions:

1. Cut avocado in half, and remove the pit.
2. Sprinkle with a little salt. 
3. Place avocado on a hot grill for 5 to 10 minutes or until grill marks form on the flesh of the avocado.
4. Cut french bread loaf into slices and toast on grill until golden crisp. Set to the side. 
5. In a large bowl add yellow tomato, red tomato, cucumber, red onion, garlic, watermelon, and basil. Mix to combine.
6. Then pour in olive oil and salt. Mix well and set to the side.
7. Cut avocado into chunks, then scoop out of shell and add to the tomato/ basil mixture.
8. Mix to combine.
9. Then with a tablespoon top each of the grilled bread slices with tomato/avocado mixture. Place on a plate, and continue with the next one.
10. Then sprinkle the entire place with blue cheese crumbles. 
11. Eat! Enjoy! Love Avocados From Mexico!

Disclosure: This is a compensated campaign in collaboration with Latina Bloggers Connect and Avocados from Mexico. 

It’s National Guacamole Day, and my house is stocked with bowls of tortilla strips and guacamole.  The man in my house usually watches football on Sundays and with that habit comes snacking.  I say stocked because each room in the house has a T.V. blaring the latest touchdown, and right next to the remote control is a bowl of guacamole and chips.  Easy to grab and even more delicious to savor.  Of course I made my own guacamole and tortilla strips… click here for the recipe, after all it is National Guacamole Day and we should all be celebrating.  While I was smashing my Avocados from Mexico, making a big creamy batch of guacamole, I remembered all the folks I had interviewed while I was in NYC for BlogHer12.  Each one of them talked about guacamole as if it were a patron saint.  I saw fireworks in their eyes at the mere mention of guacamole.  People of all walks of life LOVE the green stuff known as guacamole.  People just love green stuff in general I guess, but guacamole is up there.

Here, take a look for yourself,  I had the pleasure of working on this sweet video with my fellow Abuelita Avocado Ambassadors.

Disclosure:  This is a sponsored post on behalf of Avocados from Mexico and Latina Bloggers Connect.  The recipe and opinions are my own!  Yes, and without a doubt #ILoveAvocados #AmoLosAguacates

Avocados from Mexico sent me to NYC for the BlogHer12 conference.  It was a wonderful experience talking to people about what comes to mind when they hear the words “Avocados from Mexico” and “Abuelita.”  I had such a rip roaring time meeting bloggers I’ve known from the internet and meeting up with friends I only get to see every so often.  Connecting with my peers in person instead of a screen, hearing what they have to say first hand.  I learned.  I danced.  I ate and I socialized…. Isn’t that what conferences are all about?

The New York summer weather had me sweating up a storm, it was hotter than Hades. The humid hot air made me crave my Abuelita Yadira’s fresh Shrimp Ceviche.  She always made sure to chop up plenty of avocados into the tangy cool meal and if I was lucky, she would serve me in the avocado shells with a side of tostadas. The minute I got back to LA I had to make a batch of what comes to mind when I hear the words “Avocados from Mexico” and “Abuelita.”

Ingredients for Shrimp Ceviche:

1/2 – cup of lime juice

2 1/2 – cups of lemon juice

2 – pounds raw shrimp (deveined, peeled, and minced)

2 – cups minced tomatoes

1 – cup thinly sliced red onion

1 – cup minced cucumber

1/2 – cup green onion (chopped)

1/2 – cup cilantro leaves

1/2 – cup minced jalapeno

2 1/2 – cups Avocado chunks

salt and pepper to taste

2 – tablespoons Tapatio

1/2 – tablespoon garlic powder

pinch of oregano

In a large bowl juice lime and lemons. Then mince shrimp to 1/4 of an inch pieces. Add shrimp to lime, lemon juice, then cover bowl with plastic wrap and place in the fridge for a minimum of 3 hours or overnight.

In the meantime chop and mince the rest of the ingredients.

Then pour it into the shrimp lime lemon mixture.

Give it a good mix, and serve in a avocado shell or a bowl. I enjoy eating mine with a tostada and an extra squeeze of lime.

Disclosure: This is a sponsored post on behalf of Avocados from Mexico and Latina Bloggers Connect. The recipe is mine and my Abuelita’s and the opinions are my own!  Yes, and without a doubt #ILoveAvocados #AmoLosAguacates

All photos taken by: Nicole Presley and Mando Lopez

Is there a dish that your Grandma use to make you when you were little?  Something special that your Momma has learned from her Mom and will now pass it down to you?  For me it’s Avocado Tacos.  The simplicity of these tacos is the beauty of it.  You can taste the creamy-ness of the avocado, the tang of the cheese and the tasty salsa all wrapped in a crispy corn tortilla shell…. and that’s all you need.

Avocados from Mexico is sending me to Blogher in New York City in less then a week to find out what other bloggers think when they hear the words Avocados and Abuelita (Grandma) together?  What a fun trip.  I can’t wait to hear what people have to say.  In the meantime I will savor what comes to mind when I hear the words Avocados and Abuelita together ….. Avocado Tacos with a Red Salsa!

 All photos taken by: Nicole Presley

Ingredients for Avocado Tacos:

10 – corn tortillas

2 – ripe Avocados from Mexico (sliced 1 inch thick)

1 – round of jalapeno queso quesadilla (sliced 1/2 inch thick)

toothpicks

1 – cup vegetable oil

Ingredients for simple red salsa:

water

4 – tomatoes

7 – chile de arbol

3 – garlic cloves

1 – tablespoon salt

Let’s start with the simple red salsa.  Fill a medium pot halfway with water and place over a medium high flame. Bring to a boil and add tomatoes and chile de arbol. Boil for 30 minutes. Remove from flame. With a slotted spoon, remove tomatoes and chile de arbol (remove stem from chiles) and place in a blender. Add 1 cup of the water the chiles boiled in to blender as well. Then add garlic and salt. Cover and blend till smooth. Pour into a bowl and set to the side until tacos are ready. This portion can be made the day before if desired.

Taco time! Over an open flame heat corn tortillas till warm and pliable. Remove from flame and stuff with a piece of Avocado and cheese. Fold in half and close with a toothpick. Repeat until done with all tortillas.

Pour vegetable oil in a frying pan over a medium high flame and allow to get hot.  Then add tacos and fry on each side for 3 to 5 minutes or until crisp.

Then remove tacos from oil and let drain on a paper towel lined plate.

Remove toothpicks. Dress your tacos with red salsa, and eat one of the most incredible tacos of all time.

Disclosure: This is a sponsored post on behalf of Avocados from Mexico . The recipe and opinions are completely my own!  Yes, and without a doubt #ILoveAvocados #AmoLosAguacates