No doubt that this composition of avocado, salt, lime, onion and personal touch is a mainstay of most Michacanos daily fare. I love it for the simplicity, how I can cheerfully consume in a day as many as are ripe in my neighborhood. The September issue of Saveur magazine had a great, informative article on avocado varieties available in the U.S. The names for these varieties, even Haas, aren't recognized here, and as Michoacán is famous for avocados, I intend to decipher these varieties in the local vernacular. Call me, La Cazadora Aguacate, or The Avocado Huntress! I also pledge to follow in the spirit of Diana Kennedy, and include some exotic fruits, like blackberry or mango, into the molcajete mix!
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