This vibrant green condiment is extremely popular in the United States, whether it is used as a topping for burrito bowls, blended with salads, smeared on toast, or scooped with chips.
The U.S. Department of Agriculture stated that Americans consume more than nine pounds of avocados annually, more than twice as much as they did in 2010.
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When preparing guacamole, News Desa says she likes to use Hass avocados because they are “very creamy, and you want a creamy guacamole.”
Additionally, he offered his best advice on how to guarantee that the avocados are fresh.
Desa stated, “The first thing I advise people to do is to touch the avocado.”
He claimed that you can tell when an avocado is bad by touch.Before Monday, September 16, National Guacamole Day, ask two experts for their best advice on how to make the ideal guacamole every time.
“The history of guacamole dates back to the Aztecs of ancient Mexico. “They dubbed it ‘ahuaca-mulli,’ which translates to ‘avocado mixture,'” Melinda’s Foods president and co-founder David “Chef Fig” Figueroa told Fox News Digital. Irving, Texas, is home to Figueroa.
