The smooth, soothing, creamy qualities of Mexican avocados are the perfect combination to the richly flavored and sometimes spicy Mexican food. My favorite avocados are the Hass variety and for some reason… I like the Mexican ones the most (!) They tend to be larger, meatier, creamier and just more luxurious than others.

Though many people think of avocados as vegetables, they are fruits…

Since they are harvested green (mature but not yet ripened), in some stores you may find them when they are not ready to eat. If the skin still looks green and the avocado feels firm to the touch, they probably need 3 to 6 days of ripening. You can bring them home and place them in a paper bag or newspaper in a warm area of your kitchen to speed up the ripening process. You can also just leave them outside of the refrigerator. They are ripe and ready to eat when the skin is almost completely black and the avocado gives in a bit if you gently squeeze it. Once ripe, you can keep them in the refrigerator for up to a week if not opened and about one or two days if opened and covered with plastic wrap.