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Guacamole is one of those really versatile foods that I love. You can mix just about anything into it to change it up. And avocodoes are available any time of the year. Just make sure they are ripe! Their skin should be dark in color, dark dark brownish black, and when you put pressure on them by squeezing gently there should be a bit of give like a nerf ball, so they shouldn’t be mushy.

My friend Mari and I met in the city yesterday (Philadelphia) at El Vez restaurant. What a nice day! Crisp winter air but not too windy and cold. And any day is perfect for Mexican food as far as I am concerned.


We shared guacamole, of course, chips, salsa, queso fundido with mushrooms and truffles and black bean enchiladas. Oops, almost forgot the tres leches cake with a side of minty, citrusy fruit salad. Washed it all down with sangria!  What a nice treat. Thanks for the wonderful day my friend!

We don’t get into the city very often anymore and yesterday made us wonder out loud why the heck not! Lets get the group together and grab some great food and then boogie our buts off like we used to just a couple of years ago. We miss that! I love my “Playgroup girls” aka “Rhoads Avenue girls”! Looks like we will be planning another visit again soon.

We had the guacamole with the drizzle of balsamic vinegar reduction and serano chiles. But this just stresses my point – you can add so much to mashed avocado to make delicious guacamole – which by the way is a perfect super bowl party dip. In fact I think it may be illegal in some places to not offer guacamole at a super bowl party. Or at least frowned upon.

My typical version is more traditional, but I have at different times added jalapenos, sour cream, cojito cheese, cilantro, goat cheese…you get the picture. Here you are Casey – I know you have been wanting this recipe. You’re welcome!

2 ripe avocadoes

juice of 1 lime

1 garlic clove minced

1/2 tsp kosher salt

1/2 tsp fresh ground black pepper

3 dashes of Cholula original hot sauce (my fav hot sauce)

3 dashes of Cholula Chipotle hot sauce (adds a hint of smokey hotness that makes people ask, what did you put in that guacamole?)

a handful of cherry tomatoes, small dice

a quarter of a red onion, small dice

Cut the avocadoes in half lengthwise. Carefully jab the thick end of your knife blade (by handle) into the pit to remove it. Make three spaced cuts vertically then three horizontally through the flesh of the avocadoes to make cubes.  Scrape out into a bowl adding all the ingredients except the tomatoes and the onion. Mash with a fork leaving some chunks. Add the tomato and onion. Stir and serve with chips or as a side to quesadillas!



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