Friday, October 19, 2007

RECIPE: Aguacates Tampico

Avocados Tampico-Style
From the book: Mexican Cookbook devoted to American Homes (1947)
By: Josefina Velázquez de León

These versatile avocados can be served as appetizers, as a salad, or paired with grilled fish. In Tampico, a port city bordering the Golf of México, fresh crabmeat is easy to find and relatively inexpensive. If you can’t find it fresh, canned or frozen crabmeat will also work. No crabmeat? Try these avocados with shrimp.


3 ripe haas avocados, halved and pitted
1 cup shredded crabmeat, picked over
2 leaves lettuce, chopped
1/2 cup mayonnaise
Salt and freshly ground black pepper
1 hard-cooked egg, peeled and chopped

1. Scoop out some of the avocado flesh from each avocado half, making a slightly large cavity than was left by the pit, into a medium bowl. Add crabmeat, lettuce, and mayonnaise and gently stir until well combined. Season to taste with salt and pepper.

2. Divide crab salad between each avocado half, mounding the salad in each avocado cavity. Arrange avocados on a lettuce-lined serving platter, if you like. Garnish avocados with chopped eggs.

1 comment:

Unknown said...

What a thrill to find Josefina's kitchen! I've haunted used booksellers looking for copies of her cookbooks and finally, here's a website devoted to her and her wisdom. This project deserves to be published far and wide--we can't afford to lose Josefina and her approach to the Mexican kitchen.

Thanks so much for the blog!

Cristina Potters
Mexico Cooks!
www.mexicocooks.typepad.com