Author Archives: Ahuacatlan

Chiles en Nogada

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Origins and History

Chiles en nogada is a traditional Mexican dish made of poblano chiles stuffed with picadillo (a kind of hash, in this case consisting of a mixture of meat and dried fruit), covered in walnut sauce and garnished with pomegranate seeds and parsley.

The dish is believed to have been invented in the 19th century by nuns in the town of Puebla. Since the dish has the colors of the Mexican flag and originated around the time of Mexican independence, it is considered one of Mexico’s most patriotic dishes and is sometimes said to be Mexico’s national dish.

This dish was invented by nuns in Puebla, Mexico in 1821. It was made to present to the visiting Mexican Army General Agustin de Iturbide. He was involved in a decisive battle to gain control of Mexico City and win the Mexican War of Independence. He had just signed the Treaty of Cordoba which gave Mexico it’s independence in Veracruz and was on his way back to Mexico City. He was passing through Puebla and the residents presented this meal to him. This is why this dish is so closely tied to the Mexican Independence Day.

Chiles en nogada is a seasonal dish. It is prepared and eaten mainly during the months of August and September, which is the time of year when the key ingredients, pomegranates and walnuts, are in season. Chile en nogada season also coincides with Mexican Independence day festivities. Since this dish contains ingredients that are the colors of Mexico’s flag – red, white, and green – it is considered a very patriotic and festive dish. If you happen to be in Mexico during Chile en nogada season, be sure to sample this traditional Mexican dish.

Souping VS Juicing

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Juicing has been a popular trend over the past few years. The noted benefits of juicing include ease of preparation, a vehicle for including healthy foods not otherwise consumed over the course of a day, and a portable meal or snack for those with a busy lifestyle. Does this mean all of us should be juicing?

Juicing can in fact provide the benefits noted above. For some populations, however, juicing may not be a recommended option. Whether it is a good choice or not also depends on the ingredients used to make the beverage.

Some appliances for juicing extract the pulp, skins, and other fibers from the juice. Others mechanically process the ingredients into smaller particles. These two changes then result in a rapid entrance of less complex carbohydrates into the intestinal tract which can lead to a surge in blood glucose. Obviously, the more carbs included as ingredients for the juice, the greater the impact.

On the other hand, when we consume foods that have intact fiber, these need to be broken down by the various parts of the intestinal tract. The result is then a more gradual entrance of blood glucose. Why is this important?

For persons with blood glucose issues (diabetes or hypoglycemia), high triglycerides, or concerns about overweight/obesity, a rapid rise in blood glucose is not a good idea. Besides entering the intestinal tract more quickly, liquids requiring less mechanical breakdown also leave the system more quickly. This means the fuel from the juice disappears after a shorter period of time. For the individual, this not only means less energy available shortly after consuming the juice, but can also prompt a drive to eat shortly after and a greater intake of overall calories for the day.


Studies tell us that people tend to overconsume calories when they come from liquid rather than solid sources. Interestingly, the research says that unlike our intake of calories from solid foods, our bodies do not compensate for the calories we consume from liquids by reducing overall daily calorie intake for the day.

When juiced beverages are used to replace a meal or snack, care should be taken to consume needed calories and nutrients. Some weight loss programs will include a beverage as a meal replacement, but if calories are too low, energy levels and nutrient intake may be compromised. Also, when calories are significantly low the outcome can be weight loss that is too rapid which can be harmful for a number of reasons (such as loss of muscle mass, fatigue, stress on body tissues, etc.).

The recipes for many of the juicing drinks may also call for additions like isolated powdered protein products or other processed ingredients. These are generally not harmful, but they may be limited in the broad range of nutrients that can be provided by “real” foods.

Let’s take a look at another quick and easy option for use as a meal or snack – soups. As compared to juicing, the end result of “souping” can be a warm comfort food on a cold winter day. Similar to juicing, soups can contain a wide range of ingredients. In contrast, however, soups may contain either minimal carbs or more complex carbs.

Soups can also contain a lot of various intact fibers. These contribute to feelings of fullness, can help extend the length of time fuel is available from the meal or snack, can help to reduce the risk of many health concerns, and can benefit the functioning of the intestinal tract.

Many soups contain some form of protein, another ingredient that provides fullness, satiety, and allows the carbs in the soup to trickle in over a longer time.

Preparing soups at home puts you in total control over the ingredients. By modifying the ingredients, you can create an almost infinite number of delicious healthy recipes. Soups are easy to make in large amounts that can be portioned into containers and refrigerated or frozen for later use as lunches, dinners, or snacks. Slow cookers are great appliances for busy people.

Homemade soups are perfect for those on a tight budget. For cost savings, use ingredients such as canned beans, lentils, brown rice/bulgur/quinoa/whole grain pasta/barley, leftovers, frozen vegetables (which are also ready-to-use with no prep), root vegetables, members of the onion family (shallots, scallion, garlic, leeks, red/yellow/white onions, etc.), and other less expensive ingredients.

Purchased soups tend to be high in sodium. When making your own, try for lower sodium ingredients and use a variety of seasonings for flavor instead of salt. Start with either water or a low sodium broth, and possibly some low sodium canned tomatoes. Seasoning ideas to boost flavor might be assorted herbs, curry, cumin, chili powder, coriander, Chinese five spice, allspice, ginger, hot peppers/cayenne/hot sauce, etc. For “cream soups” replace the cream with evaporated skim milk to lower calories and saturated fat.

Even for the beginner, soups are easy. Into a pot, add the liquid ingredient, a lot of vegetables, some form of protein (beans, edamame, lentils, shrimp, fish, lean pork/beef, poultry, tofu), the seasonings, and possibly some form of whole grain. Bring to a boil and simmer until all ingredients are cooked. The good news is that soups taste even better the second day!

By including sources of complex carbs, protein, and fiber in a soup, it can be a calorie-efficient way to get appropriate energy, nutrients, and numerous health benefits!


6 things that you did not know about avocados

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The avocado are the healthiest fruits that you can consume, it has a very agreeable and soft flavor, a tender and creamy consistency that they allow his combination with any type of food.  The avocado is the food that contains more protein, possesses vitamins of the groups to C, D, K and B, in addition it contains high places levels of fiber that helps to the organism to satisfy the appetite, avoids the constipation and regulates the levels of glucose in the blood.

To almost the whole world he likes the avocados, already it is to accompany a salad, in the roast meat, tacos, guacamole, liquefied or simply only and with salt. Many persons consider to the avocado as a vegetable, but really it is a fruit since his composition biological enters inside the family of the fruits.


The majority of the diets include the avocado for being a food with many advantage for the health; but there are some things on this wonderful fruit which I assure you did not know.


1.-  The avocados are a type of Berry.

2.- Contain Vitamin E that makes your skin radiant and illuminated


3.- Facilitates the blood flow to the brain supporting alerthness and focus.

4.- The avocados are free of gluten and cholesterol.

5.- is the fruit with more protein contains 4 grams more than other


6.- It has more potassium than a banana.



These are some things that I assure you you did not know about the avocado, as you can see it is a fruit that brings many benefits for your body, and it is a delicious food.
In addition, the avocado has other uses, for example, you can include Ahuacatlán avocado oil in the preparation of your meals, to give all their benefits in to your dishes, you can use it as a beauty product to give shine to your hair or in your skin using it as a mask.

Here we realize that the avocado is the best ally to keep you healthy inside and out.


The hands are say how much to eat

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When we are on diet, we are worrying on the necessary quantity to consume and hereby to have a better control on our weight. The hand is a very useful tool to help ourselves to calculate exactly what our body needs, each of us is only within; for this reason we need different portions in our organism.

What is more recommended is to consume the quantities of food depending your body, the intention of it is to eat what your body really asks you, this way you will be able to support your suitable weight.  How to do it? Here we have a small tip that can help you to measure in the quantity of necessary food with the help or your hand.

  • The palm of your widespread hand is the necessary quantity that you must consume of meat, chicken or fish.
  • The top of the finger is equal to a spoonful, is the necessary quantity of fats that you must use in your eaten ones.
  • Your fist is the quantity of fruits, pastas and vegetables that you must consume.
  • Cupped hand is equivalent to the portion of dried fruits and cereals.

We recommend to you to put little by little in practical this tip in this way you Will be consuming what your body needs to be healthy.

Properties and Benefits of Vegetable Oils

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Vegetable oils come from oil-bearing seeds. Vegetable oils contain 100 percent fat, and they usually remain liquid even at fairly low temperatures. Most vegetable oils come in a light-yellow color and produce a mild, tolerable odor. The most common uses of vegetable oil include as shortening for baked goods, pastries and breads; to improve food texture; as a medium for cooking procedures such as frying; and as a base for flavored content.

Improvement of Metabolism.

The intake of vegetable oil, particularly olive oil, may increase metabolism in obese people, according to a study conducted in São Paulo State University, Brazil, and published in the October 2010 issue of the “Nutrition Journal.” As stated in this study, olive oil contains phenolic compounds, substances that have antioxidant, anti-inflammatory and anti-blood clotting properties, which may possibly increase the body’s metabolic rate.

  1. Decrease in Risk for Heart Disease. Vegetable oil may decrease the risk for developing heart diseases, according to a study conducted in State University of New York, Buffalo, and published by “The Journal of the American Medical Association” in February 1990. The researchers of this study also observed that the factors associated with the development of cardiovascular diseases, such as increased blood sugar level, increased blood pressure and increased serum cholesterol level, normalized in participants who included vegetable oils in their regular diet.
  2. Decrease in Risk for Breast Cancer. A study conducted in Universita di Milano, Italy, and published in the November 1995 issue of the “Cancer Causes and Control” suggests that the regular use of olive oil and other vegetable oils may be beneficial in decreasing the risk for the development of breast cancer. People who use butter and margarine, on the other hand, have a higher risk of developing breast cancer than those who use vegetable oils.
  3. Omega-3 Fatty Acids. Vegetable oils, particularly flaxseed oil, nut oil and canola oil, contain omega-3 fatty acids, an essential fatty acid that cannot be synthesized within the body. According to the University of Maryland Medical Center, omega-3 plays an important role in the preservation of healthy heart and brain function and the normal growth and development of the body. In fact, the American Heart Association recommends the regular intake of omega-3 fatty acids for the prevention of cardiovascular diseases.

The science of combine foods

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So you want to lose weight.  Do you think you have tried everything?

This is a plan, a lifestyle change, and it is based totally on Science, and how our bodies digest our food intake.  It is fairly simple once you get a little background into the foods we eat and how our bodies process them during digestion.

Would you believe that eating certain foods together cause our bodies to become toxic?  It’s true.  Many foods we eat together during a normal dinner, start shutting down digestion as soon as they are put in our mouth.  This is why after a meal you can feel bloated, tired, and sick to your stomach.

There are a few main rules to follow when adapting to this way of eating.  The First and Most Important rule would be:

Avoid combining Proteins and Carbohydrates!  If an acid and a base are combined together in the stomach, digestion screeches to a halt, foods & chemicals combine and become sludge in your system where now they can sit and ferment for days just like adding sugar to a gas tank.

Now, this Rule becomes the most important rule to follow! DO NOT mix Proteins & Starches in a single meal.  However, this rule needs to be broken down further, because not all proteins have the same digestive requirements.

Things you should not do:

Red Meats (Beef & Lamb) should NEVER be eaten with a carbohydrate or starch.  White Meats, (Chicken Pork and Fish) can be eaten with Carbohydrates or starches but should be reserved to Whole Grain types of carbs.

Don’t Eat Fruits with other food groups.  They should be eaten alone on an empty stomach, as a meal or snack.

Don’t Drink Milk! Milk should be given up at all costs. It doesn’t Combine well with anything, and slows or stops the normal digestion process. Learn More about the use of Milk.

Don’t Drink Soda or Pop:  Carbonated Sweet drinks are horrible for us and so are their diet counter parts. You should avoid these drinks as much as possible.

Things you should do:

Eat Yogurt a couple times a day!  Eating 18 ounces of yogurt a day will boost your energy, give you bone building calcium and flush your body of fat.

Use Fats & Oils with Foods! Limit the quantities used as they could slow down the process of digestion, but you have to eat fat to lose fat, and choosing the correct fats is key! And remember, Ahuacatlan avocado oil is the best choise to use with all your meals.

Drink Lots of Water!  Water flushes our bodies, getting rid of impurities, keeping us hydrated, it helps to keep us looking younger.  If you dislike the taste of water, choose a zero calories flavoring like Crystal Light Lemonade to make it more appealing for you to drink.

Eat High Fiber Vegetables Each Day!  Fibrous veggies help cleanse our system quickly and rid our bodies of putrefied waist.

Use More Whole Grain Carbohydrates!  Whole Grain forms of Carbs have higher levels of fiber in them, and fiber cancels out a portion of the total Carbohydrates of the food.

Avocados For Mom & Baby Nutrition

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As children grow and develop during their first two years of life, their flavor preferences are heavily influenced both by breastfeeding and the first foods that are introduced into their diets. Fresh avocados appear to be one of the most ideal complementary and transitional foods available. In addition to being nutrient dense, avocados’ neutral flavor profile and smooth, creamy consistency make them an ideal first food for babies.

Fresh avocados provide good fats, fiber and nearly 20 vitamins, minerals and beneficial plant compounds. They are also a sugar-free fruit option, and may help prevent an early preference for sweet foods. Introducing babies to avocados may positively influence eating behaviors over time– scientific evidence suggests infants who have positive early experiences with fruits and vegetables are significantly more likely to choose and consume them later in life.

I chose avocado as the first food for both my son and daughter when they started eating solid foods around 6 months of age, and frequently recommend that my fellow moms do the same. For both of my kids, fresh avocado was the perfect food to help them develop their coordination, as they learned to pick up slices by hand and use a spoon to eat it mashed.

Not only are avocados an ideal food for babies and toddlers, they’re also a great choice for expecting and breastfeeding mothers. Adequate maternal nutrition is critical for fetal development during pregnancy. Avocados provide many of the critical nutrients for fetal and infant health and development, including folate (45 mcg), potassium (250 mg), fiber (3 g), MUFA (5 g) and vitamins C (4 mg) and E (1 mg). Notably, per 50 g serving (one-third of a medium avocado) avocados are a good source of folate, an important nutrient for proper brain function. Consuming adequate amounts of folate/folic acid during pregnancy may reduce the risk for premature births and birth defects. After delivery, the fruits and vegetables mothers consume can also influence the composition of breast milk and the flavor preferences of infants.

I made it a priority to focus on including good fats like those found in avocados in my diet during both of my pregnancies. Adequate fiber was also very important to keep things moving. Pairing avocado with whole wheat toast became my go-to fiber + good fat breakfast, and I loved the boost of folate it added to my diet. As a registered dietitian and mom, the benefits of eating fresh avocados makes it easy for me to recommend them to expecting moms, new moms and their little ones for optimal nutrition.

Avocados and exercise

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One of the greatest benefits of avocados is their nutrient-dense nature. They are especially loaded with potassium which makes avocados the perfect pre or post-workout snack.

Potassium is an electrolyte. As you work out, your body loses electrolytes through sweat that will need to be replaced. On top of working out, potassium like the potassium found in avocados, can help break down and use up carbohydrates so they avoid turning into unwanted sugars. You also need potassium to help build muscule.

In each 50g serving of avocado, there is about 250 mg of potassium. Plus, with 11% of your daily value of fiber and 6 grams of naturally good fats, avocados help you stay full and energized for all the activities you do throughout the day.

We recommend mixing avocados into your smoothies or taking half of an avocado as the perfect on-the-go snack. Avocados are sugar free per 50g serving and make a delicious, healthy addition to your diet and exercise routine.


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The taste for avocado in the United States has grown just about every year for the past 15 years, according to data from the Hass Avocado Board, invading kitchens and menus across the country. The rise is such that sales of Hass avocados, which make up more than 95 % of all avocados consumed in the United States, soared to a record of nearly 1.9 billion pounds (or some 4.25 billion avocados) last year, more than double the amount consumed in 2005, and nearly four times as many sold in 2000.

Fast food chains, including Burger King, Au Bon Pain, Panera Bread Co., and others use the beloved ingredient as a sales pitch in product launches and ad campaign. And it works—after Subway announced it was allowing customers to “add avocado” to sandwiches in some 25,000 outlets around the country, traffic increased.

Recipe sites are flooded with options for those who arrive with one green buttery ingredient in hand. A search query for recipes with avocados on returns almost 2,000 results. On the same query produces more than 2,500. Recipe site after recipe site returns hundreds if not thousands of options that include salads, tacos, soups, appetizers, and sandwiches, among other dishes.



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Spanish conquistadors had their own historian, Oviedo, who reported positively about avocados discovered in Mexico around 1519. But this interesting fruit has graced Central and South America for perhaps 10,000 years, according to the avocado-inspired drawings and artifacts found in early Aztec settlements.

A judge from Santa Barbara took the first Mexican avocado trees to California in 1871. California now grows 90% of the U.S. avocado crop in more than 6,000 groves. Although actually Mexico is the main exporter of avocados in the world.

To enjoy an avocado (also called an “alligator pear”), it first has to be prepared. A common chef’s maneuver: cut around the long side of the fruit down to the seed with a large knife. Twist the top half off like a jar lid. Then firmly tap the knife blade on the center of the seed a few times until it sticks. Practice makes perfect. Twist the knife and voilà – it’s out. Carefully score the avocado flesh without nicking the peel, and then scoop it out with a spoon.

The growing U.S. demand for avocados is the result of various forces, including the growth of the U.S. Hispanic and Caribbean population, a rapidly spreading consumer trend towards ethnic as well as health- promoting foods, and intensifying promotion efforts by the U.S. avocado industry under the Hass Avocado Promotion. The fast food industry has increasingly added avocados to their menus as the growth in avocado imports now allow these food chains to keep avocados on the menu year-round.

Privacy Policy

Privacy Notice

Regarding the Federal Law of Protection of Personal Information in Possession of the Individuals (from now on, the “Law”), we request you to read carefully the Record of Information Diricom S.A de C.V “Ahuacatlán” instructions, as well as the present Privacy Notice, since providing your Personal Data to participate means the acceptance of both.

The one in charge of obtaining the consumers Personal Data is Boxer TTL S.C., being jointly responsible of the maintenance and use of it. Addressed in Manuel E. Izaguirre 19, CD. Satelite, Naucalpan de Juárez, Edo of Mexico, 53100. Telephone number 53442042.

According to the Federal Law of Protection of Personal Data in Possession of Individuals, approved on April 13th 2010, article 3, subdivisions ll and Vll; article 33, and the Chapters ll, Tiles ll of the Federal Law of Transparency and access to Public Governmental Information, we inform that all Personal Data received from you will be treated as confidential and protected in magnetic and/or digital devices, preventing any type of violation. If you decide at any time that your personal data should be erased from our databases, send your request to the Costumer´s Service contact and it will be attended immediately.

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