I had lived 23 years before discovering my intense love affair with avocados. It all began the first Sunday brunch I attended at my husband’s (then boyfriend’s) parent’s house. It was their Sunday tradition—menudo with cilantro and onions, carnitas, salsa roja, limes, tortillas, and a tiny bowl of green, mushy stuff—exotic food that I was tasting for the first time. My mother never made guacamole, never bought avocados. It just wasn’t on our menu. Mix in my amateur high school Spanish and I was in unchartered waters. His mom, who we lovingly refer to as Mama Cruz, must have mixed in magic potion because, after one first hesitant bite, I was under its spell.
Surprised by how much I enjoyed the flavor and blend of texture—crunchy and smooth, spicy and sweet—I have never looked back. Perhaps it even played a small role in falling in love with my husband! I raved to my family and friends about guacamole and how much I loved it and needed to order it every time we went out to eat. The menudo, unfortunately, did not have the same effect on my taste buds. To this day, I go to Sunday brunch mostly for the guac!