avocado is king

Wild asparagus avocado arugula and Nerua green wheat extract

Wild asparagus, avocado, arugula and green wheat extract, from Nerua

You've noticed it too, right? I'm not the only one who perceives it (let me go I tell you!) as a shadow -green- looming over the realm of Fantasia. It arrived on tiptoe, accompanying some discreet tartar or sashimi, but today it is difficult not to see it on almost any menu of any gastronomic bistro —let alone if the restaurant is from the “ millennial generation ”: kitchen without borders and devotion to flavor with influence Peruvian, Japanese, Argentine, Mexican or Thai.

Until not so long ago, avocado was only the fruit responsible for that delicacy of the Gods called guacamole (if you don't idolize guacamole without measure, dear reader, this is not your place). Why this green invasion? I speak with Luis Arévalo, soul of Kena (in Madrid) and champion of Nikkei cuisine in Spain: “Actually, in Latin America its consumption is quite ingrained and we are used to it from an early age. I particularly like it for its versatility: you can make everything from salads to creams with it; aiolis, cakes and even milkshakes. The fact that it has such a subtle flavor makes it go well with other products. But without a doubt it is the unctuousness (if it is at its perfect point) that it brings to a dish is what I like the most”. That is, touch.

RIPE AVOCADO, SAFE FART

Popular Mexican saying (sayings, that immense library of popular wisdom) perhaps you did not know that the original word has a testicular origin (aha) ahuacatl , in the Aztec language, refers to the testicles. Eggs. Balls. Criadillas. arg.

It must be because of its egg shape, but it could also be because of its nutritional properties: its high levels of tryptophan and magnesium favor the synthesis of serotonin (the hormones of happiness) as well as enhance the formation of dopamine, directly related to pleasure. But I doubt the success of persea fruit (the tree from which it comes) has to do with all those virtues destined to the noble art of embedding, perhaps the reason is as simple as the one that Maya whispers in Sideways with a glass of Pinot noir in hand: because it's great.

Without further ado, ten dishes with avocado that we like. Much.

1. Tuna tartar with avocado, in Askuabarra.

two. Air sandwich of seafood and avocado, Enjoy Barcelona.