Aarón Sánchez is a well-known chef who loves cooking with avocados, but he has one strict rule: never cook them in the oven. In a recent chat with Taste of Home, he emphasized that avocados taste best when fresh. Cooking them changes their texture, making them slimy and unappetizing.
Sánchez points out that fresh avocados add a creamy texture and vibrant flavor to dishes. Whether it’s tacos or pasta, ripe avocados bring life to meals. For a twist, he recommends his unique guacamole made with chopped serrano peppers and crunchy dried chapulines, giving a playful crunch.
Many home cooks often bake avocados, thinking it enhances their dishes, but this usually results in a mushy texture. Instead, Sánchez suggests keeping avocados off the heat and utilizing their natural creaminess, like in grilled shrimp tacos or a colorful poke bowl.
Interestingly, while Sánchez doesn’t advocate for baking, he does support grilling and frying avocados. Lightly grilling enhances their flavor, and when frying, you can achieve a crispy outside while keeping the inside creamy. This technique works well for avocado fries, offering a satisfying texture contrast.
If you want to enjoy avocados at their best, it’s crucial to ripen them correctly. The ideal avocado should feel smooth, slightly soft, and yield gently when pressed. This guarantees they’ll be just right for any dish, whether fresh or cooked.
Avocado’s popularity continues to soar. According to recent data from Statista, the global avocado market was valued at over $13 billion in 2022 and is expected to grow steadily. This trend shows how much we appreciate avocados in our diets.
Sánchez’s approach teaches us to appreciate the avocado’s natural qualities. So, whether you’re making a fresh salad or experimenting with appetizers, remember: keep your avocados fresh to enjoy their best flavor!
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Aarón Sánchez, chef Aarón Sánchez, ripe avocados, conventional oven
