Avocados from Mexico Giveaway

What’s better than a home-cooked holiday meal with your family and friends? How about a home-cooked meal prepared by an award winning chef. Who wouldn’t love that?

Avocados from Mexico has partnered with an all-star line-up of chefs to put some flavor into three lucky winner’s holiday entertaining.  Throughout October, avocado fans can enter at facebook.com/theamazingavocado to win one of the three holiday parties in their own homes prepared by:

  • Roberto Santibanez: Restaurateur and author of “Truly Mexican” (dinner on Thursday, December 1)
  • Iliana de la Vega: Culinary educator and restaurateur (dinner on Friday, December 2)
  • Rick Bayless: Bravo’s Top Chef Masters Season One Winner and Chef/Owner of Chicago’s Frontera restaurant  (dinner on Saturday, December 3)

These holiday feasts will feature a menu of authentic Mexican recipes and new ways of incorporating avocados into traditional holiday menus.  The recipes are sure to become a favorite, as Chefs Rick, Iliana, and Roberto share their personal favorite holiday recipes with your friends and family.

In addition, three second-place winners will receive a one-year supply of avocados. Visit the Amazing Avocado Facebook page facebook.com/theamazingavocado to enter.

Avocados from Mexico has provided with an Avocado “kit” to giveaway to one as a reader. The kit will include a platter, avocados, and scooper/pitter. To enter, leave a comment telling me your favorite way to eat avocados.  You have until Friday Oct. 28 at 10 pm (MST) to enter.

Here is a yummy new avocado recipe to try too, courtesy of  Iliana de la Vega.

Guacamole con Granada

  • 2 large avocados
  • 1-2 chile  jalapeño chopped
  • 2 tbsp. diced onion
  • 1 pomegranate (kernels only)
  • 3 tbsp. fresh cilantro leaves, chopped
  • ½ tbsp. olive oil
  • lime juice, to taste
  • salt to taste
  •  Garnish
  • 1 jicama, medium
  1.  In a molcajete (mortar and pestle or in a cutting board); mash the chiles. Reserve.
  2. Scoop the flesh of the avocados into a bowl, mash with a fork or a potato masher.
  3. Add chile to taste, onion, pomegranate kernels, cilantro, lime juice and salt to taste.
  4.  Peel the jicama, cut it in half. Cut the jicama in thin slices to serve with the guacamole con granada.  Serves 6.


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