I never tasted an avocado until I moved out of Middle Tennessee and went to college in Florida. They just weren’t something we ate growing up. Mexican or Tex Mex food consisted mainly of the taco kits bought at Kroger. Yep.
Guacamole was a revelation in flavor to me. Salty, sour, bitter, smooth, earthy – all rolled into one and on a chip! With a margarita!
I first started making a version of guacamole dip when I was in college. Your basic guacamole cut with sour cream. It was usually the hit of the party and the first thing to go.
Now, I am must more of a traditionalist. I ride the cilantro lovers train. Table side preparation at restaurants is fun, if a bit hokey. But my favorite guac is from Chipotle. Yes, Chipotle. As that chain has lead the new trendy wave in fresh, fast casual dining, their guacamole is made fresh and is just simply delicious. I wish they gave you more with an order. That little bitty cup is not enough.
It is enjoyable to make guacamole at home. Fresh is always best. Buy your avocados days early so they can ripen and be perfect when you are ready to make it.
Here is my recipe:
3 very ripe Haas avocados
1 small Roma tomato, seeded and diced
Half of a small red onion, chopped finely
1 clove of garlic, finely minced
1 fresh jalapeno, finely chopped
4 TBs of chopped fresh cilantro
The juice of a lime or lemon
1 strong pinch of cumin (I like the smoky background note!)
Salt and pepper to taste
Yes, I know this strays a little from the traditional, but hey, it is how I like it. I usually mash it all together with a potato masher or fork. Chunky works for me! It really doesn’t need to be too smooth. Am not ambitious enough to fry my own chips yet, but maybe someday.
Love it! Eat it!