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Customers love the guacamole served tableside at El Torito in Downtown Fresno so much that about half of them order it. Daniel Avalos is the general manager there. Avalos and I just ordered some guac. For $ 10 the appetizer is created on a platter in front of us. “She cuts the avocados in half and then she’s getting the pulp out of the avocado and putting in the molcajete where we smash the avocado and mix it with veggies,” says Avalos. Avalos says the restaurant goes through about 500 avocados a week and when they added tableside guacamole to their menu in the 80s it quickly became a hit. Most of the avocados he buys are from out of the country, but he wishes California avocados were available more often. “California avocados are the best in the world, but we don’t have them all year long,” Avalos says. One avocado researcher wants to change that. Mary Lu Arpaia is on a mission to find an avocado tree that can withstand the Central Valley’s frosty winters and hot summers. Currently
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