Why We Cook With Avocado Oil

Why We Cook with Avocado Oil

Cooking oil probably isn't the first thing you think about when ordering a taco or grain bowl. But it touches nearly everything that comes out of a kitchen, which makes it an ingredient worth thinking about.

At Two Step Taqueria, we cook with avocado oil.

Why Avocado Oil?

Texas cooking has always been shaped by what grows here, who cooks here and the many culinary influences that have become part of how Texas eats.

Avocados are a natural part of that story. They're deeply connected to the Mexican influence on Texas food, and today they show up across the way we eat, from guacamole and tacos to salads and bowls.

For us, avocado oil is a modern extension of an ingredient already at home in a Texas kitchen.

It also works for the way we cook. Avocado oil has a mild flavor and high smoke point, so we can use it to sauté vegetables and cook proteins without the oil competing with the flavors of the food itself. It's also rich in monounsaturated fats, another reason we feel good about using it throughout our kitchen.

The Ingredients You Don't Always See

Some of the choices that shape a meal are obvious. You can see the protein, the vegetables, the salsa and the fixin's. Others happen behind the scenes.

Cooking oil is one of them.

Because avocado oil touches so much of our menu, it deserves just as much consideration as the ingredients you see on the plate.

A Modern Texas Kitchen

For us, Texas cuisine isn't one fixed set of dishes. It reflects the ingredients, cultures and influences that define how Texas eats today.

That thinking extends beyond what goes into the taco or bowl. It includes the ingredients we cook with, too.

Avocado oil is one of those choices. It makes sense for our food, our kitchen and the Texas cuisine we're building at Two Step.