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cooking.nytimes.com
Barbecued baby goat is a specialty of South Texas, where The Times traveled in 2015 to see the chef Quealy Watson cook it in mesquite smoke under a spray of dried avocado leaves, which gave the meat a faint scent of anise You could make this dish with a single goat leg or a pork butt or even a brisket The idea is simply to get a lot of smoke on the meat, then wrap it and allow it to steam slowly into perfection over time
Ingredients: goat, avocado
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Get Mock Guac Recipe from Food Network
Ingredients: avocado, lime
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A composed appetizer with a black-bean-cake base, a smear of lime-y avocado mash, and a topping of pork carnitas and cilantro.
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Get CALIFORNIA STEAKHOUSE BURGER (Sponsored) Recipe from Food Network
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Get Pork and Poblano Soup Recipe from Food Network
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This quick and easy breakfast is loaded with protein and flavor from layers of black beans, scrambled eggs, avocado, and salsa.
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Cilantro and hot sauce flavored black bean cakes topped with fried eggs and tangy avocado sour cream add Mexican flavor to breakfast.
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Salsa verde is a pungent Italian sauce made with capers, parsley and anchovies. It stands up nicely to the meaty tuna steaks, while serving as a perfect foil for the mild avocado.
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Get Citrus Salad with Pistachios & Maple Vinaigrette Recipe from Food Network
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An easy Mexican shrimp cocktail recipe. You'll need fresh shrimp, tomatoes, chipotle chiles, avocado, and cucumber for this recipe.
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This Roasted Potato Fries with Avocado Aioli recipe is courtesy of What's Gaby Cooking as part of the U.S Potato Board's Potato Lovers Club. It's easy to make and great for entertaining or as a delicious weeknight side.
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Layers of blue cheese, avocado, bacon, and sour cream make a great game-day snack.