Big subtropical trees are the origin of the avocado. Its black peel guards one of the most original flavors and textures in the whole world, something that allows different preparation methods, mainly in the American continent. Avocado’s biggest production and exportation is from the purepechan plateau, specifically from Uruapan. Its consumption is not only an iconic aspect of mexican cuisine, but also a big contribution to nutrition that consists of omega 3, protein, low cholesterol, antioxidants, as well as moisturizer properties. Food and derived products benefit from its color and its honest flavor. 


All year


  • 8 of 10 avocados consumed in Mexico were produced in Michoacan.
  • The Has avocado, made in Michoacan, has more fiber than any other common fruit.

Related traditional dishes

Avocado will let you cook delicious dishes, like tuna stuffed avocados or guacamole, a dish that cannot be absent from Mexican tables. Avocado is also used as a side in tacos dorados (fried tacos), enchiladas, tortas, salads and many more. 

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