I selected Mexican cuisine and a recipe for Guacamole. This recipe was from Alejandra Bolle’s, Mexican-Mayan Cook Book, which was published in 2011 by Milford, CT. I decided to select this cuisine and recipe because I identify as a vegetarian and value healthy eating. Mexican cuisine has many plant based protein options that are suitable for substitution with the meat counterparts. A recipe for Guacamole contains no animal byproducts and contains many essential vitamins and minerals. This recipe has been growing in popularity over the past few years – as Canadians now consume almost 250 million avocados a year (Andrew-Gee, 2015). Avocado sales have increased drastically over the past decade and are included in many people’s daily diets.

The exhibit was created by Britney Rogerson in year 5 of Applied Human Nutrition.