Making Guacamole
We often walk to Viva Mexico, a restaurant not far from our home in San Juan Cosala, for lunch. It’s also known as Tia Lupita’s, and there must be a story there. I know Lupita — she makes such delicious handmade tortillas that I have basically stopped eating any others. Someday I’ll write more about this popular spot and its colorful and big-hearted owner, Agustin, Lupita’s nephew and brother-in-law to Roberto who keeps our pool perfect. But I started out with guacamole on my mind…
One day, as a friend and I were walking to Viva Mexico, she said she didn’t exactly care what else she had to eat — everything on the menu is good — but she did have a craving for guacamole. So when we got there, she made sure she had some, and she was a happy camper. I had some as part of my fajitas plate, and it was great.
I often make guacamole at home. I am a casual cook, and here is how I do it. As you will see, measuring does not come naturally to me.
1. Grab all the avacados in the fridge or on the shelf that are getting soft. (We planted an avacado tree two years ago, so pretty soon I can amend that to include checking the tree… and under it!)
2. Pull out some garlic, at least one tomato, a lemon or lime, and some salt. If you have cilantro, that’s really good too. If you don’t have a lemon or lime, some nice vinegar could be used. Salsa, cayenne powder, or a hot pepper could be used too.
3. Peel and pit the avacados and put them in a bowl. I like to use a relatively shallow one, as it’s easier to mash the avacado. Mash it. Lumps are fine; this is not a cake.
4. Cut up the fresh garlic into tiny pieces. Decide how much tomato you want to add, and cut that up fine as well. Add these things to the bowl. Add a LITTLE lemon or lime juice (or vinegar), and a pinch of salt. If you have cilantro, pull leaves off the stems directly into the bowl. Add some heat (if you like it) one way or another — Kelly makes homemade salsa in our bread machine, so I usually use a tad of that.
5. Mix it all up and taste. More lime juice etc. can be added, or more salt.
6. When it’s perfect, you can chill it in the refrigerator for a little while, but usually I make it just before dinner or just before guests arrive.
7. Americans seem to be used to eating it with chips, but it is also good as a small dollop on a plate. It’s commonly served that way in restaurants here, often with a small chip sticking out of it. At home, I like to use carrot sticks, bell peppers, or other veggies to scoop with.
Readers, how do you make guacamole?
Making Guacamole is a post from: Mexico with Heart – Living, Traveling, and Retiring in Mexico
