"<RJ>" > wrote in message
...
>
> I'm still trying to acclimate to the Tex-Mex eating style.
>
> But avocados have me puzzled.
> A spoonful of avocado tastes like
> a spoonful of lard.....
> Try as I may, there's no discernable flavor.
>
> Is this one of these totally neutral items
> that only supplies color and texture
> to the other ingredients ?
>
> Or am I one of the 10% that is missing
> the "avocado tastebuds" ?
>
>
> <rj>

Avocados have a "buttery" texture and mouth-feel. The flavor is of avocado.
I do not remember if you have said where you are, but that will make a
difference. Avocados are not Tex-Mex. They are a native of Mexico. Outside
of Mexico they have been grown commercially in San Diego County for well
over 100 years. If not Mexican cuisine, avocados are Cal-Mex. In California
they have also been part of the "normal all-American" cuisine. Growing up in
San Diego, avocados were as common as oranges or apples for me. Today, the
main growers in the U.S. are in California, Florida and Hawaii. By far the
major producer is California and 70% of California avocados come from San
Diego. Not too many years ago, 80% of all U.S. grown avocados came from San
Diego. Mexican avocados used to be banned because of insect fears. Now all
states allow Mexican avocados to be imported except for California, Florida,
and Hawaii. This is going to end soon (NAFTA crap) and Mexican avocados will
be sold in those states too. Inevitably the San Diego avocado market will be
undersold by imported fruit. There are many varieties of avocados sold. They
differ in taste and fat levels. Most folks prefer the Hass which came from a
single mutation in one tree in Orange County, just north of San Diego. The
tree died about a year ago. A sad end of a miracle tree. A variety of
Hawaiian grown avocado are rightly valued because of their large size,
flavor and fat content. Avocados are notoriously noted for their growing
needs. The slightest bad weather can ruin a crop as can shipping and how
they are handled. I have eaten avocados from Florida, Mexico, Hawaii and
Israel. All were good and bad depending on the particular avocado. Avocados
are a crap shoot. There is often no way to tell if an avocado is good or
not until you taste it. Often they are watery and tasteless rather than
buttery and rich. This can be caused by a number of factors. Perhaps your
avocado had a difficult childhood. Too much water or a cold night, etc. You
might have opened it before it was perfectly ripe (which is better than
opening it too late).

They are temperamental, but they are definitely not Tex-Mex. <grin>

Charlie