For a generation who grew up with avocado in the sandwich they bought at Pret A Manger, or who dipped into a giant bowl of guacamole at a Super Bowl party, or stopped at their local coffee shop for an espresso and a slice of avocado toast, the avocado must seem as though it has always been there. Such is its ubiquity today. But as little as one hundred years ago, the avocado was scarcely known outside of its ancestral homeland in the verdant valleys of Michoacan.








