Puerto Vallarta, Mexico - Avocados are fresh almost year round in Puerto Vallarta, Mexico. There are several varieties available at the local farmer's markets, called mercados, and their most popular use is making guacamole.

The name comes from an Aztec dialect, Nahuatl, which literally translates to 'avocado sauce.' In the 16th century the Aztecs were mashing avocados and often mixing them with chopped tomatoes and chiles. When the Spanish ventured into Mexico they began eating the mixture and adding their own ingredients like onions, cilantro and lime juice. They also began frying tortillas and creating the crispy chips used for dipping. Through the centuries there has been little change to this ancient dish.

Modern guacamole comes in many forms. You can experiment until you create one just right for your taste. Whether it's liquified and mixed with water and sour cream, large chunks of barely-cut avocado or mashed into a paste with a lively mixture of tomatoes, onions, jalapeño and cilantro.

Ron Morgan Properties real estate agent, Edward Padalinski, shares his favorite recipe for guacamole - Vallarta style!

Edward's Guacamole Recipe

• 1 avocado
• 4 tablespoons of Mexican salsa (see his previous recipe)
• 1/4 teaspoon granulated dry garlic
• 1 lime
• Dash of hot sauce (type and amount depends on how spicy you want it)

Use a fork to mash the avocado to a creamy mixture. Then add Mexican salsa, garlic, and juice of the lime. Mix and enjoy.

Ron Morgan Properties specializes in luxury real estate in the Marina Vallarta area and beyond to La Cruz de Huanacaxtle and Punta de Mita, as well as along the southern shores of Banderas Bay, from the Romantic Zone, Amapas and Conchas Chinas down to Mismaloya and even Costa Alegre. For more information, visit RonMorgan.net.

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