Thursday, May 11, 2006

Recipe For Authentic, Crisp Guacamole

The Very Little Known Facts of True Mexican Avocado Dip

If you're like most Americans, your only experience with guacamole involves reluctantly dredging a tortilla chip through a green and mushy mess. So why is guacamole almost always served in this manner? The answer is obvious. Avocados trucked in from Mexico are often old and overripe with a quaggy texture that borders on rancidity.

Before your next "fiesta" do a little research: telephone your local Spanish specialty shop and ask if they carry good, firm avocados. Then you can be certain that your guacamole is authentic, fresh, and slightly crisp. Don’t be surprised if the shopkeeper gives you a knowing look about your "authentic” selection!

Serves: 4

4 avocados (should be extremely firm to the touch)
1 medium onion, chopped
2 chopped tomatoes
2 tbsp of onion powder

Simply mix ingredients in a medium sized bowl until they have thoroughly commingled. (Remember not to crush the avocado—you're not making mashed potatoes here.) Now you have a delicious and healthy low-fat snack. OLÉ!

Helpful Hint:
For an even more authentic Castilian-style dip, heat the mixture for 20-30 seconds in a microwave just before serving. Dust the top lightly with unbleached flour and enjoy it like the Latins do, you beautiful American!


Alice said...

Don't forget - You can make the chips yourselves. But how can I find good tortillas?

Jon Black and Britt Bergman said...

Thank you for the comment! Tortilla chips are generally found in the snack section of the grocery store. To keep it "authentic" look for scoop shaped chips or anything lime flavored!