I grew up spoiled with avocados. My childhood home in Santa Barbara sits on four acres, nestled in amongst a couple dozen avocado trees, which provided us with nearly year-round fruit. Today, living on the other side of the country, avocados are a delicious – but less frequent – luxury. However, this week I was spoiled again; My parents sent us a lovely care package that included several big, beautiful Hass avocados from their trees. Needless to say, we have been including avocado in just about everything lately: Spanish breakfast scrambles, black-bean tacos, and veggie-packed sandwiches.
My very favorite preparation remains fresh, simple guacamole. With just a few ingredients and a gentle hand, our favorite chunky, flavorful version lets the avocado shine. We will be making this for the big game on Sunday, and we’re not alone: Growers estimate that nearly 160 million Hass avocados will be purchased for professional football’s most important game of the year.