There's no doubt, Americans are having a love affair with Mexican food.

According to The National Restaurant Association, it's one of the most popular cuisines in the country. And avocados are a critical component in this favorite south-of-the-border cooking.

Sensuously smooth, they add rich flavor and luscious texture, enhancing many traditional dishes as well as updated and new creations.

"Whether you're a chef like me or a home cook, having a consistent supply of these perfectly creamy avocados will encourage you to use them more often," says Barbara Sibley, the chef-owner of La Palapa in New York.

To discover the potential of fresh avocados, let these avocado recipes carry you happily through the day.

Choose a ripe avocado by gently pressing with your thumb - if it yields slightly, it's ripe. At room temperature, firm avocados will ripen in a day or two. To speed up ripening, store avocados in a closed paper bag.

Open an avocado by cutting in half lengthwise around the pit; twist to separate the halves. Strike the pit with the blade of a sharp knife, and pull it out. Scoop out the flesh with a large spoon or cut it into dice while still in the skin before scooping into a bowl.

Aside from their great taste and texture, avocados are good from a nutritional point of view, too. Like olive oil, they contain the monounsaturated "good fats" recommended as part of a heart-healthy diet.

In addition to supplying potassium, they are good sources of folate, fiber and vitamin E. All that and just three grams of carbohydrate for a typical serving.

2 tablespoons olive oil, divided2 tablespoons lime juice½ teaspoon ground cumin2 cups cooked, diced chicken1 fully ripened avocado, pitted, peeled and cut in 1-inch cubes4 flour tortillas (7 to 8 inches each)¼ cup shredded Jack or Pepper Jack cheesePreheat oven to 450 degrees. In a medium-sized bowl, combine 1 tablespoon of the oil, the lime juice and cumin. Add chicken and avocado; toss gently.Lay tortillas on a baking sheet; brush both sides with the remaining 1 tablespoon oil.Spoon chicken and avocado mixture on each tortilla, dividing evenly; top with cheese. Fold tortillas in half to cover filling.Bake until tortillas are crisp, about 8 minutes. If desired, serve with salsa.Makes 4 quesadillas.

2 fully ripened avocados, halved, pitted and peeled1 ripe tomato, diced1 can (15 ounces) black beans, drained and rinsed1 cup peeled jicama or celery cut in stripscup crumbled queso fresco or mild feta cheese¼ cup chopped cilantro½ cup prepared red-wine or Italian salad dressing, divided12 ounces cooked, sliced pork or chickenDice 1 avocado and slice remaining avocado in thin wedges; set aside.In a medium bowl, combine diced avocado, tomato, beans, jicama, cheese, cilantro and 2 tablespoons of the dressing.Spoon onto four plates, lined with lettuce, if desired. Serve with avocado wedges and pork slices. Drizzle with the remaining dressing.Makes 4 servings

2 fully ripened avocados, halved, pitted and peeled2 tablespoons vegetable oil, divided1 cup chopped onion2 cups coarsely chopped ripe tomato, (about 1 large)1 to 2 serrano or jalapeño chilies, finely chopped*8 large eggs, lightly beaten¼ teaspoon saltCut 1 of the avocados into 12 slices and coarsely chop remaining avocado; set aside.In a large skillet, over medium-high heat, heat 1 tablespoon of the oil. Add onion; cook and stir until softened, about 5 minutes.Add tomato and chilies. Cook and stir just until the tomatoes are warmed, about 3 minutes. Remove the tomato mixture to a bowl and stir in the chopped avocados.In the skillet, heat remaining 1 tablespoon oil; add eggs and salt; cook, stirring often, until eggs are cooked, 3 to 5 minutes.Stir in the tomato mixture; cook until hot, about 1 minute. Divide egg mixture among 4 plates; top with reserved avocado slices.Serve, if desired, with warm tortillas and refried beans, or fill tortillas with beans, eggs and avocado slices.Makes 4 servings.

1 fully ripened avocado, halved, pitted and peeled1 tablespoon lime juice½ teaspoon salt, dividedPinch ground red pepper½ teaspoon ground cumin½ teaspoon chili powder1 pound flank steak1 (12 to 14-inch) loaf Italian bread1 cup torn salad greens1 ripe large tomato, thinly slicedPreheat broiler. In a small bowl, mash avocado with a fork. Stir in lime juice, ¼ teaspoon of the salt and the red pepper. Set aside.In a cup, combine cumin, chili powder and remaining ¼ teaspoon salt. Rub seasoning mixture over both sides of steak; place on a rack in a broiler pan.Broil steak, 2 to 3 inches from heat source, until cooked as desired (about 5 minutes on each side for medium). Remove to a cutting board; let rest for 5 minutes; cut diagonally in thin slices.Split bread horizontally almost through. Spread avocado mixture on top half. Layer salad greens, beef and tomato on bottom of loaf; close sandwich. Cut crosswise in 4 pieces.Makes 4 servings.