Marbella Moments: Avocadon’t

Marbella has been hit by a new plight: the invasion of the avocado in unexpected dishes.

Avocadoes are apparently healthy but based on the amount of sauce I need just to cover the taste to be able to eat it, maybe not so much for me. I can eat one if life depends on it but I certainly wouldn’t order one to suffer by choice.

Nevertheless, recently they’ve been turning up everywhere and in everything, including dishes where you would never think to say, “No avocado, please.”

I’ve ordered fried eggs on toast and the toast came pasted with avocado. I’ve ordered bruschetta and found it mixed in with the tomato. I’ve ordered eggs Benedict and there it was: avobloodycado hiding under the eggs.

Is this one of those Emperor’s New Clothes situations, with chefs trying to elevate a typical dish by shoving in avocado? If it’s on the side, you can choose not to eat it, but when it comes camouflaged or smushed with tomatoes, I’m at least thankful I’m not allergic.

Has restaurant food become presumptuous, or are my taste buds simply old-fashioned? If you want to create a variation, why not call it something different? Please don’t give it a standard name that has existed worldwide for years and then serve your own interpretation without explaining.

It’s not just English restaurants, either. Often, the fancier the Spanish restaurant, the less food on the plate, the higher the price and the bigger the surprise.

I love good food and eating out, but if you want to improvise with traditional dishes, please write it on the menu and let us know before we order. Thank you.