Guacamole

This wonderful salad predates the European presence in the western hemisphere. It's beginnings are lost in pre-history. The word guacamole comes to us directly from the Aztecs. Guacamole is a combination of the Nahuatl (the Aztec language) words ahuacatl (avocado) and molli (mixture). I think it's safe to assume that Aztec Kings were eating this wonderful dish when my European ancestors were still painting their faces blue and throwing rocks at each other.

Guacamole is great as a dip with tortilla chips or as a salad or as a filling for hot corn or flour tortillas. It's super as a garnish with grilled beef or chicken, or try a dollop on your enchiladas or chimichangas, or as a spread on your burgers or chicken sandwich. I can't think of anything that guacamole does not go with.

If you've been reading these poor efforts of mine you know that I think there are no rules in cooking. If you like it and it's pretty and it tastes good..... yeah! So, what follows are not rules --- they are merely suggestions, but if you want real good authentic guacamole you'd better pay attention.

In Mexico the most common, and I think the best, Guacamole is just avocado mashed coarsely - you want lumps - don't blend it or even whisk it - add some finely chopped onion and tomato and you have just made yourself some really good guacamole. No one in the world can make it any better. Different? Sure. But not better.

But, you ask, "where are the chiles?" "and the garlic?" "and the salt?" "and the lemon juice and cilantro"? You can add any of these or all of these or none of these and still have great Guacamole. Experiment! At the restaurant I make the guacamole by adding Salsa Mexicana to mashed avocado and it's really good. If you're making some Mexican food you are probably going to have some salsas on the table and the food is generally spicy. I like to have a non-hot guacamole at the table so those who don't like it hot can still enjoy the ritual.

The Mexicans think that if you put the avocado pits in the guacamole it keeps it from turning color - I don't believe it but it looks really cool.

Others think that lemon or lime juice keeps it from turning - I don't believe that either but I like the taste. I think that whatever you do it's gonna start turning dark almost immediately so make it right before you use it.

PARTS LIST

2 ripe avocados ---- I think that in the USA, Haas avocados are the first choice. Those bright green, Florida avocados are really too watery to make good guacamole, but if that's all that's available - what the hey.

a half a small onion - chopped finely

1 small ripe tomato (I don't care what the food gurus say - you do not have to peel and seed the tomato.)

Mash the avocado coarsely, you want lumps - a fork works well or if you're making lots, a potato masher. Mix in the tomato and onion. There! You've made authentic guacamole.

SOME OTHER OPTIONS

Some finely chopped fresh jalapeño or serrano chiles Some chopped cilantro A little salt Some lime or lemon juice You could char the tomato in a dry pan - gives a nice smoky taste

A REALLY SLEAZY LITTLE TRICK

I have a Mexican friend La Paz who owns a little neighborhood restaurant. His prices are ridiculously low and yet he gives out enormous amounts of guacamole on virtually every plate. When I asked how he could afford to do that with his prices, he showed me how to make pretty good guacamole out of mashed potatoes. So - for those times when avocados are really expensive and a bunch of people that you don't really like that much are coming over to watch football or something..... here you go. You didn't hear this from me though..... I'll deny everything.

Get a bunch of mashed potatoes - really well mashed or the white lumps will give you away. Better yet, use instant. Add green food coloring a little at a time to the potatoes, stirring until you have about the right color. Add one mashed avocado with lots of real authentic green avocado lumps and lots of tomato, chiles, onion, cilantro, garlic and lime/lemon juice.

Even Emeril won't know.