avocado
āhuacatl · palta · aguacate · avocado
Cultural layer
Diccionario Enciclopédico de la Gastronomía Mexicana (Ricardo Muñoz Zurita, 2012)
Persea americana Mill. (Plants of the World Online, Royal Botanic Gardens Kew, accessed 2026-10-11)
The Oxford Companion to Food (Alan Davidson, 1999)
Alfonso De la Vega-Rivera and Leticia Merino-Pérez, Socio-environmental impacts of the avocado boom in the Meseta Purépecha, Michoacán, Mexico (Sustainability, 2021)
Route
PendingThe routes are written. They are not yet mapped.
This entry's cultural layer already names where it came from and how it moved. What it does not yet carry is that movement as structure: ordered waypoints with real coordinates, and a mechanism on each leg. Until it does, the layer stays an empty slot rather than a drawn line, because a map built from prose would be a guess with a projection under it.
1 of 409 entries carries a mapped route · nutmeg is the prototype
- Waypoints
Ordered places, each with its kind
- Coordinates
Real positions, with the gazetteer they came from
- Segments
From, to, and the mechanism that moved it
- Confidence
Documented, attributed or contested
- Summary
What the route argues, in a sentence
Names · co-equal, marked by how each one travelled
FoodwayPresent as a living food culture.
- āhuacatlEndonymNahuatl · Mesoamerica
- paltaEndonymQuechua · South America
- aguacateColonial tradeMexican Spanish (from Nahuatl) · Spanish America
- avocadoMarketEnglish · global market
Connections
17 bonds · 12 sourcedA Holy Grail pairing in The Flavor Bible's own terms: its top rank, the one or two percent of pairings its experts named most.
Read from the entry for crab in the 2008 edition.
Guacamole.
Read in Los clasicos de la cocina mexicana, page 12, where two spoons of chopped fresh coriander are listed as optional, and page ii, which names chilli, tomato, onion and coriander as what the typical guacamole carries; the cited Diccionario Enciclopedico was not the book in hand.
Guacamole and salsa.
Read in Los clasicos de la cocina mexicana, page 12, guacamole clasico: avocado, salt, tomato, fresh green serrano chilli and white onion; the cited Diccionario Enciclopedico was not the book in hand.
Guacamole.
Read in Los clasicos de la cocina mexicana, page 12, a quarter cup of chopped ripe tomato in the guacamole clasico; the cited Diccionario Enciclopedico was not the book in hand.
Salsa verde with avocado.
Read in Los clasicos de la cocina mexicana, page 123, where the book's note on the raw green salsa says the flesh of a 250 gram avocado may be cut small and added at the end; the cited Diccionario Enciclopedico was not the book in hand.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for tuna in the 2008 edition.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for avocados in the 2008 edition.
The ceviches: chipotle in adobo blended into the sauce, avocado cut over the top.
Relocated in Los clasicos de la cocina mexicana, pages 36 and 40; the cited Diccionario Enciclopedico was not the book in hand.
Sopa de tortilla, cubed queso fresco and sliced avocado over the same bowl.
Relocated in Los clasicos de la cocina mexicana, page 32; the cited Diccionario Enciclopedico was not the book in hand.
Guacamole as some make it: lime added against browning, which Zurita advises against.
Read in Los clasicos de la cocina mexicana, page 12, the classic guacamole, made without lime; on page ii Zurita notes that some add lime juice to keep it from browning, that this sours it, and that the better answer is to make it fresh from chilled avocados. The cited Diccionario Enciclopedico was not the book in hand.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for avocados in the 2008 edition.
Score unexamined
Bonds are drawn from culinary literature and origin-tradition references, tiered by source. Origin means a reference from the place. Witness means the pairing is the place's own and the reference documenting it was written from outside.
The score is cultural weight: how central a pairing is in the tradition that documents it. It is not a prediction of how two materials behave in a formulation and not a measure of chemical affinity. The scale is ordinal, because centrality is a judgement rather than a measurement: 1.0 where the pair is the dish, 0.9 a fixed named form, 0.8 a canonical dish, 0.7 recurrent across many dishes, 0.6 common, 0.5 attested, 0.4 marginal or compound-led.
Each score is set against a named dish and carries that dish in its note. Where a score has not been examined it says so, because an inherited figure and a researched one should not look alike.
The dish is named by a reader who knows the cuisine and cites a source appropriate to it. It has not yet been confirmed inside that source page by page, so a note records what supports a score rather than what has been checked in the book.
Studio Culinar-E, "avocado", Pantry Archive, Studio Monk-E, 2026. https://studioculinar-e.com/archive/avocado
/archive/avocado
Bonds are tiered by source, origin-tradition references first.