The richness of Mexican cuisine and its autumn treasure: the avocado

Declared an Intangible Cultural Heritage of Humanity, Mexican cuisine honors its roots with sacred ingredients such as the avocado, whose harvest in Michoacán ensures its availability throughout the year.

Mexican cuisine, recognized by UNESCO as an Intangible Cultural Heritage of Humanity, stands out for its history, ancestral customs, and culinary techniques that preserve staple ingredients like the avocado. This ancient fruit, with over 10,000 years of history in south-central Mexico, is fundamental to Mexican cuisine, especially during autumn, its ideal season.

In the state of Michoacán, avocados flourish in a natural cycle that takes advantage of the volcanic terrain and the region's unique microclimate. With more than 54,000 orchards, producers cultivate avocados at varying altitudes and temperatures, allowing for a continuous harvest of high-quality fruit. Thanks to this, the work of 34,000 farmers ensures that consumers can enjoy fresh avocados year-round.

During autumn, avocados are at their peak. Between September and February, the different flowering periods, such as the 'normal' and 'Aventajada' varieties, produce round and elongated avocados, making this the perfect time to savor this superfruit that is an essential part of Mexican culture and cuisine.

Source: portalfruticola.com