Dried Avocado Leaves | Hojas de Aguacate Secas – Premium Bulk for Mexican Cooking

Dried Avocado Leaves | Hojas de Aguacate Secas

Aromatic dried leaves with subtle anise notes — the secret ingredient of authentic Oaxacan and southern Mexican cooking.

Free Shipping Nationwide from McAllen, TX (U.S.–Mexico Border) | Envío gratis a los 50 estados desde McAllen, TX, frontera con México

About Avocado Leaves / Acerca de la Hoja de Aguacate

Our Dried Avocado Leaves (Hoja de Aguacate) are aromatic dried leaves of the Mexican avocado tree (specifically the Hass and Criollo varieties) — with a unique mild aniseed-licorice aroma that infuses Mexican stews, beans, mole, and barbacoa with a flavor you simply can't replicate with anything else. The signature leaf of Oaxacan and southern Mexican kitchens.

Nuestras hojas de aguacate secas son uno de los ingredientes más característicos de la cocina mexicana del sur — aroma suave a anís y regaliz que perfuma frijoles, mole, barbacoa, tamales oaxaqueños, mixiotes y guisos tradicionales. Una hoja en la olla cambia el carácter de todo un platillo. Imposible de sustituir con cualquier otra hierba.

Shipping directly from our warehouse in McAllen, Texas — right at the U.S.–Mexico border — means fresher product, faster delivery, and authentic Mexican origin you can trust. Enviamos desde nuestro almacén en McAllen, Texas, en la mismísima frontera con México — producto más fresco, entregas más rápidas y origen 100% mexicano garantizado.

Why Customers Choose Us / Por qué nos prefieren

- 100% Mexican variety (anise-flavored leaves)
- Premium grade — clean dried whole leaves
- Unique aniseed-licorice aroma
- Trusted by Oaxacan home cooks, mole makers, restaurants & foodservice

Perfect for / Ideal para:

Frijoles ayocote & frijoles negros (with avocado leaf) • Mole negro & mole oaxaqueño • Barbacoa & mixiotes • Tamales oaxaqueños • Pipianes • Caldo de pollo & res tradicional • Restaurants & foodservice • Specialty Mexican grocery stores • Gourmet kitchens

Quick Tip / Tip rápido

Toast 2–3 dried avocado leaves on a comal for 30 seconds before adding to your bean pot — the heat releases the essential oils and the aniseed aroma intensifies dramatically.
Tuesta 2–3 hojas de aguacate en el comal por 30 segundos antes de agregar a la olla de frijoles — el aroma a anís se libera dramáticamente. Truco de las cocineras tradicionales oaxaqueñas.

Recipe Inspiration / Receta Sugerida — Frijoles Negros con Hoja de Aguacate (Oaxaqueños)

Ingredients (serves 6): 1.5 lb black beans (soaked overnight) • 5 dried avocado leaves (toasted on comal) • 1 white onion (½ chopped, ½ for garnish) • 4 garlic cloves (smashed) • 1 sprig fresh epazote • 8 cups water • 2 tbsp lard or olive oil • Salt to taste • Crumbled queso fresco for serving

Steps: 1) Toast 5 avocado leaves on a hot dry comal 30 sec per side (until aromatic, not burnt). 2) In a large pot, combine soaked black beans, water, ½ chopped onion, garlic, epazote, and the toasted avocado leaves. 3) Bring to a boil, reduce heat, simmer covered 1.5–2 hours until beans are tender. 4) Add salt in last 20 min. 5) Heat lard in a small pan, fry diced onion until golden — stir into the beans. 6) Serve in clay bowls with queso fresco. The aniseed perfume of the avocado leaves transforms the beans into a deeply Oaxacan dish — completely different from regular pot beans.

Frijoles negros con hoja de aguacate (oaxaqueños): tuesta 5 hojas de aguacate en comal 30 seg. Cuece 1.5 lb de frijol negro remojado con cebolla, ajo, epazote y las hojas tostadas por 1.5–2 horas. Sazona con sal y cebolla dorada en manteca. Sirve con queso fresco — el aroma anisado de las hojas transforma los frijoles en un platillo profundamente oaxaqueño, completamente diferente al frijol negro común.

Bulk Quantities / Cantidades en Volumen

- 8 Oz
- 10 Lb — $13.20/Lb

For everyday home cooks, the 8 Oz size is plenty for many recipes. For restaurants and large-volume kitchens, the 10 Lb format gives the best price per pound.