No longer just a staple in Mexican restaurants, the avocado has found a starring role on menus throughout the country as chefs look beyond guacamole to find new ways to showcase the fruit’s rich taste and silky texture.From casual chains to upscale independents, avocados appear in many types of cuisine, including Asian and African, and chefs say they add a lusciousness for which diners pay a premium.Fried avocados create cool offeringChefs’ favorite craze of the moment seems to be fried ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?