Mexican food has become one of the fastest growing cuisine types in America, and Cinco de Mayo has evolved into one of the biggest food fiesta days of the year.

 

 

Toloache Restaurant is named after a flowering plant in Mexico, often used in love potions to cast a spell over someone special. Chef Julian Medina’s food has a similar power, using seasonal ingredients to create authentic Mexican cuisine that will entice any palate.

 

Beginning Monday, April 28th and running through Monday, May 5th, Toloache will be offering a special menu, offering dishes made with Hass Avocados from Mexico. The menu will include dishes, such as avocado and jicama ravioli, avocado fries, and an avocado cheesecake.

 

 

Sponsored Tasting & Guacamole Demo

 

On April 28th at 5:30pm, Chef Medina will host a free demo on how to prepare his signature guacamole, followed by a free tasting and chef meet & greet, courtesy of Hass Avocados from Mexico. (RSVP requested).

 

 

Toloache Restaurant
251 West 50th St
New York, NY 10019
(212)581-1818

chunky Hass Avocado with tomato, onion, cilantro and jalapeño - 4 servings
Chef Julian Medina, Toloache Restaurant

Ingredients:
2 Hass Avocados from Mexico
1 diced plum tomato
1/2 diced spanish onion
2 tablespoons chopped cilantro
1 chopped jalapeño
juice of one lime
salt

Directions:
In a bowl squeeze the pulp out of the ripe avocados and set aside, in another bowl marinate the diced onion, jalapeño with the lime juice and a pinch of salt for 3 minutes.

 

chunky Hass Avocado with red onion, cilantro, chile chipotle and queso fresco
4 servings


Ingredients:
2 Hass Avocados from Mexico
1/2 diced red onion
2 tablespoons chopped cilantro
1 tablespoon of chile chipotle puree
2 tablespoons of ground queso fresco, anejo or cotija
juice of one lime
salt

Directions:

 

chunky avocado with pomegranate seeds, mango, sweet onion, apple and habanero
4 servings


Ingredients:
2 Hass Avocados
1/2 diced sweet onion as vidalia or chipolini
3 tablespoons pomegranate seeds
2 tablespoons diced mango
2 tablespoons diced apple
1 teaspoon of chopped habanero
salt

In a bowl squeeze the pulp out of the ripe avocados and add the rest of the ingredients with a pinch of salt, once is well incorporate check the seasoning. Serve with warm corn tortillas or chips.

 

 

 

with chipotle barbecue sauce
4 servings
Chef Julian Medina, Toloache Restaurant

Ingredients:
2 Hass Avocados from Mexico cut in slices
2 cups flour
2 cups panko Japanese bread crumbs
2 cups butter milk
Kosher salt

Chipotle barbecue sauce:
2 cup ketchup
2 teaspoon chipotle pepper puree
2 teaspoon honey
2 teaspoon molasses
2 teaspoon salt
1/2 cup rice vinegar

Procedure:

 

Cut the avocado in slices, season with salt, place it in the flour, then the butter milk and the bread crumbs, deep fry in a 375 degree oil until golden brown.

 

For the barbecue sauce, just mixed all the ingredients and served the avocado fries with a chipotle barbecue sauce on the side.

Recipe courtesy of Chef Julian Medina for Hass Avocados from Mexico.