| Link up and learn how to make your meals livelier with Hass Avocados from Mexico! |
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| See how Chef Freddy Sanchez of Chicago's Adobo Grill makes Hass Avocados from Mexico the creamy centerpiece of his deliciously spicy Guacamole en Molcajete. Discover how Chef Stephen Lewendowski of New York's Tribeca Grill artfully pairs poultry with the smooth taste and texture of Hass Avocados from Mexico in his stellar chopped chicken salad with bacon. Learn from Chef Erwin Ramos of Boston's Olé Mexican Grill about how seafood and Hass Avocados from Mexico can be a perfect match in his traditionally Mexican Marinated Shrimp appetizer. And find out how the lush flavor of Hass Avocados from Mexico enriches the Mexico Po' Boy sandwich created by Chef Wayne Harley Brachman of New York's Porter House.
Learning from these master chefs across America, you'll be inspired to use the rich, delectable flavor of Hass Avocados from Mexico in your own creative ways, whether to make your soups, salads and sandwiches more enticing, your main courses more delightful, your side dishes more savory, or your snacks even tastier and more tantalizing. |
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