Avocat

Acid stops the browning and gives the fat something to push against.

Soapy aldehyde against pure fat. The herb is the only thing sharp enough to register.

Unsalted avocado tastes of nothing. This is not seasoning, it is activation.

Acid and glutamate on one side, fat on the other. The oldest split in the taco.

Raw allium bite cuts through fat that has no acid of its own.

Fat needs a brittle surface. Soft bread and avocado is two soft things.

Smoke and capsaicin dissolve into fat, so the heat arrives late and stays.

Sweet shellfish and neutral fat. The 1970s were right about this one.

Bitter citrus is the only fruit sharp enough to cut this much fat.

Marine iodine reads as fish against fat. Half of vegetarian sushi runs on it.

Toasted seed against raw fat: the same family, one roasted, one not.

Fat is the only brake on this burn, and the pepper tastes better slowed down.

Volatile heat clears through fat instantly, then vanishes. Chilli cannot do that.

Brazilian and Filipino trick: it is a mousse base, not a salad.

Sweet avocado is normal in São Paulo and Saigon and heresy everywhere else.

Fat mutes capsaicin and leaves the stone-fruit half of the chilli standing alone.

Vietnamese blended avocado with condensed milk and espresso. Fat carries the roast.

Two fats, one of them funky. The mould does the seasoning avocado never had.