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Cuban Avocado Bowl

Recipe for an entree in a bowl filled with avocado, rice, corn, beans and pork

You can find this recipe at El Restaurante

Recipe and photo courtesy of Avocados from Mexico (

Makes 4 servings

4 c. white rice, cooked

2 ea. Avocados From Mexico, sliced

2 c. yellow corn, cooked

2 c. black beans, Cooked

1 c. pico de gallo

½ c. queso cotija

4 ea. Lime wedges

Cilantro, chopped, to garnish

Cuban Pork (recipe below)

Avo Crema Drizzle (recipe below)

The Cuban Pork:

1 lb. pork loin

½ ea. onion, sliced

1 T. Cuban seasoning

2 ea. garlic cloves, minced

Salt and pepper, to taste

In a large crockpot, add pork loin, onion, Cuban seasoning and garlic cloves. Cook on low heat for approximately 8 hours or until the pork can easily pull apart and salt and pepper to taste.

The Avo Crema Drizzle:

2 oz. cream cheese, melted

½ ea. Avocados From Mexico

¼ c. milk, 2%

In a medium bowl, add cream cheese, milk and avocado. Whisk until smooth to form the avocado crema drizzle.

To serve: In large bowls, evenly distribute rice, pork, beans, corn, pico de gallo, queso cotija, avocado, avocado crema drizzle, and garnish with lime wedges and cilantro.


El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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