Food trends come and go, like waves crashing against the seashore. Each one is slightly different than the next, but their lifespan is so short that sometimes we fail to notice them at all. Take these açaí berries, for example. They’ve taken the smoothie industry by storm with claims of record-high antioxidant and energy levels. But this Brazilian berry craze started to fizzle out when people realized the generous scoops of acai sorbet were, in fact, just scoops of sorbet. Pumped mostly with sugar and maybe 10 percent berries. Oh well.
The avocado, however, is a different story. It gained popular fame sometime in the 80s or 90s, when doctors started prophesying the miracle of healthy, unsaturated fats and the benefits they provide. Suddenly it was a culinary superstar prized for its rich, buttery flavor and cancer-prevention tactics. Chefs started experimenting with its versatility and texture, adding it to salads and sauces and using it to garnish just about everything. The avocado has become the George Clooney of California cuisine – smart, sexy, and high in demand.
HISTORY
Before the avocado became über trendy and gastro chic, it was just another staple in the repertoire of Mexican cuisine. It originated in the Puebla region of Central Mexico and has been cultivated by humans for a ridiculous number of years (some say over 10,000). The dark-skinned tree fruit has a long history in Central and South America as well. A water jar shaped like an avocado was discovered in the pre-Incan city of Chan Chan, Peru, dating back to around 900 BC.
The word avocado is derived from the ancient Nahuatl word āhuacatl, meaning testicle and referring to the suggestive shape of the fruit. Subsequently, the ancient Aztecs believed avocados could enhance one’s fertility.
The fruit was introduced to the United States in 1871, when Judge R.B. Ord imported trees from Mexico to his Santa Barbara homestead. Since then, over 25 varieties have gone to market, the most popular being the black-skinned Hass of California fame. It has become one of the state’s most important crops, harvested by over 5,000 growers that account for 90 percent of the nation’s supply. San Diego is the undisputed capital, producing 60 percent of all California avocados.
USES
Some like to enjoy a ripe avocado entirely on its own, with a pinch of salt and a squeeze of fresh lime. Its most famous manifestation, however, is surely guacamole. Most people don’t know that this creamy dip of salsa bar fame was pioneered by the Aztecs in the late 16th century. “Guacamole” is derived from the ancient Nahuatl words āhuacatl (testicle) and molli (sauce). I’ll let your mind wander with that one. But keep in mind the Aztecs were cannibalistic warriors, not intellectuals. I’m guessing they didn’t realize the pun-tastic, metaphorical fallacy of their beloved testicle sauce, which was probably served with a side of still-beating coronary organs. And fresh tortillas, of course.
RELATED RECIPES
so.cal ceviche
avocado tartare
gazpacho verde
mango avocado salsa
avocado margarita
