If I were his World Cup Chef: Carlos Pavon (Honduras)

This story is #27 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful (even after the 2010 World Cup has ended).

As a player who has earned the nickname area animal and whose career might very well be in its twilight hour due to an injury that was discovered during the World Cup, Carlos Pavon deserves accolades and recognition for time well spent during his stellar career of the last 18 years.

Having played in his homeland to begin, he eventually transferred to Mexico where he enjoyed success with several teams in both the first and second divisions. He also played in Italy, Spain and, for the Los Angeles Galaxy, in 2007 alongside David Beckham. The duo scored two goals in an away game against New York, during which the highest attendance ever for a Bulls match was recorded. His tenure with US soccer was brief, and he has since returned to Honduras (stopping in Mexico again on the way back), where he now plays.

Pavon is the top goal scorer in the history of Honduran football, and in January 2010 he was named the World’s Most Popular Footballer (of 2009; Steven Gerrard was the award’s first recipient, 2006) by the FIFA-recognized International Federation of Football History and Statistics (IFFHS).

His international career has celebrated 57 goals, the last of which was in January 2010, in a friendly Honduras-USA match at the Home Depot Center (home of the LA Galaxy).

Married with two children, he is considered an exemplary role model of home and family in a country plagued by violence. He works with UNICEF in their campaign efforts to prevent violence against women.

Honduras is situated in Central America, bordered by the Caribbean Sea and the north Pacific Ocean, so local foods like coconut, citrus, tropical fruits (even green/unripe), corn, cheeses, fresh fish, avocados, and plantains typically provide a base for its national dishes. Pavon's hometown, El Progreso, is at a crossroads center where travelers pass through regularly. This has inspired both Honduran and American fast food companies to set up camp there. The little city is now home to Dunkin' Donuts, Popeye's, Burger King, Pizza Hut, Wendy's, KFC and, others (ugh).

I can do better than that, especially because El Progreso lies on fertile land, is an agricultural center where plantations surround the city center, and cattle ranching is a big industry. Farm-to-table-something-Latin-Caribbean would outdo that pedestrian fast-food element any day of the week.

If I were, or had been, his World Cup Chef ~ the one who welcomed him back to Honduras from South Africa, I would absolutely serve up something farm fresh, as an antidote to what he might typically find on the road home.

Guacamole is a popular condiment for foods like carneada (Honduras' version of Mexico's carne asada), tacos fritos, enchiladas, and tamales. Hmm. I did enjoy quite the consulting engagement for several years with the Avocado Board and, became quite the expert at spinning avocados into one of everything, especially themed guacamole.

I'd divine a delicious tropical guacamole for my beautiful Honduran muse, that would be a heavenly compliment for tender citrus-seasoned steak tacos with shredded green fruit. The burst of fantastic, fresh flavors would definitely celebrate my admiration for this fine gentleman, and the good life he looks forward to in the days to come.

Citrus-spiked Steak Tacos with Tropical Guacamole, for Carlos Pavon

2 large, ripe avocados, peeled, pitted, chopped
1 tsp sea salt, or to taste
Juice of one fresh orange
3 Tbsp grated fresh coconut
3 Tbsp finely minced red onion
1/4 cup finely diced fresh (ripe) mango or papaya
Pinch of cinnamon-sugar

Mash avocado with salt and juice. Combine with remaining ingredients in large bowl. Taste, adjust seasonings. Refrigerate with plastic wrap pressed directly on top of dip, until serving.

Juice and zest of two fresh oranges
Juice and zest of two fresh limes
Generous handful of fresh cilantro leaves
1/4 cup vegetable oil
2 lbs fine-quality boneless steak (New York or Spencer), sliced on diagonal

In large zipper bag, place marinade ingredients, mix well. Place steak pieces in bag to coat well with marinade. Let sit for 20-30 minutes. Remove steak from marinade; prepare grill for medium-high heat. Grill steak slices for 2-3 minutes on each side, basting with marinade if desired. Discard marinade.

Warmed corn tortillas
Green papaya, peeled, grated
Green mango, peeled, grated

Serve grilled steak rolled in warm tortillas. Top with guacamole and grated green fruit.

Yields 4 servings.