My friend Vered walked into my house carrying a pound of French feta cheese and some freshly baked pitas she found at a Middle Eastern store. It was the kind she used to cook with in her Israeli home. Just a taste made us realize how hungry we were, though we were not near any mealtime. Nonetheless, we had 20 minutes before we had to run, so that’s a great excuse for a snack.
The last beautifully ripe Mexican avocado I had in the basket was staring at me. So I offered to make a Mexican Farolada out of her pita, of course to top with some fresh Guacamole.
The Farolada, named after the Farolito chain of taco restaurants, consists of pita bread stuffed with Mexican Manchego cheese (similar to Monterey Jack), thrown on the grill until the cheese oozes out. If let to sit there per your request, it will become crispy too.
Continue reading The double life of an avocado