Going south.

About 30 years ago (or... in another life) I was vacationing in Mexico and stumbled onto a lovely resort near Monterey, Mexico.  The food was your high-end resort fare and with one exception, mostly forgettable.

The exception? Avocado Cocktail.
Like shrimp in cocktail sauce, but instead it was made with fresh Haas avocados.

Genius!

It remains, to this day, one of the highlights of my trip.

Incredibly easy to throw together. Surprising and delightful to the taste buds.

Eric and I are leaving for Mexico tomorrow and in honor of that, I made these beauties last night:

So... would this be considered a Cumexican-American food?  ;-)

The recipe is posted over at Babalú blog today.