Guacamole is the best garnish: one of us most of us will eat about the Super Bowl Sunday chips. Simple avocado juice, tomato, onion and lime ingredients define the typical American Mexican approach.
But the Food Editor, Daniel Hernández, suggests even more stripping the recipe by leaving tomato and onion, which have a high water content and can convert the soaked guacamole. Instead, he shares a simple and spicy guacamole recipe that perfected while living in Mexico City.
Naturally, being guacamole such an endemic dish for California, the Times readers had strong and conflicting opinions about Hernández's approach. At the end of their history, we invite readers to share how they make the dish at home. These are some of his many insicious and detailed responses:
“I never use tomato due to the water problem, but I do use green onion. Sometimes, the green onion for some interest, but for the most part I only cut it and add it with the chiles. Always use a jalapeño and some serrano chiles, a lot of garlic and a lot of lime juice. For special occasions, fried the flour tortilla chips “. Catherine day
“I use a lot of lime zest, but there is no lime juice. I add white vinegar instead. Other ingredients are avocado, garlic, coriander, chopped green onions and jalapeño or a hint of spicy sauce, in addition to salt and pepper. ” Kellogg Booth
“An onion taste is an excellent complement to avocados, as presented in the simple perfection that is the Cuban Aguacate and onion salad. When I make guac, use avocados, shalotes, lime juice, coriander, salt and pepper, and sometimes a little of the spicy sauce that has on hand. ” J. Vega
“Once I used a variety of herbs (including dry basil and oregano) in my guacamole, but my Latin coworkers in the Joe's restaurant in Venice called it 'gringo guacamole'. Then, I turned his simple style: onion, without tomato, avocado, chiles, lime, coriander and salt “. – Darren Leon
“I have always loved tomatoes in guacamole and I'm not going to stop. I use Romanian tomatoes in mine, since they are more fleshy and less liquid than other types. I love and I will not stop adding onions; The guy to use is the white onion, which maintains its crunch. ” – Von Karman
“Avocado, Lima juice, chopped onion, small amount of tomatoes, but only meat and skin, without juice and seedless, Roman lettuce shattered with knife, black olive in slices, middle sauce peak, tapatio pairs, pepper Fresh ground, pepper, fresh pepper, lemon pepper and very little Kosher salt “. – Edward Lee Lamoureux
“Avocado, Lima, salt, period. Like the guacamole he had in Patzcuaro in the heart of the avocado area. ” – Robert Lauriston
“I use the onion dust instead of onion, I add cumin to taste and, most importantly, I add a finely chopped pear. I learned this from a woman who had lived in Mexico City for years. He also added finely chopped grapes, but after some attempts I stopped doing that. ” – Kevin banner
“My father was an incredible chef from Puebla. He taught me to make guacamole using white onions (very [finely] cut into cubes), Romani tomato (they have less water), lime and salt. This recipe has never been overcome. I have traveled throughout Mexico for decades, and my guacamole (my father's recipe I perfected) sits at the top ”. – Omar Torres
“Simple, fast and the best: perfectly mature haas avocades, newly squeezed lime juice, garlic salt. Mix with a sharp knife to keep it thick and a beautiful bright green color of two tones. ” – ADAM light
“I use Sungold dry tomatoes and dehydrated onion. That is responsible for your soaked problem. Once you put garlic, lime and hot peppers with a soft and buttery avocado, you don't know the avocado. However, sometimes I put some zankou chicken! – Lawrence Kassis
“As far as I am concerned, it is a sacrilege to put tomato and onion in Guacamole. At 71, I have never done it. Garlic, Lima, Chile and avocado. Heat sources can vary from smoked chipotle, wide, cayenne, red pepper flakes, etc. It is rarely in the same way twice, and not for heart weak. ” – Aw Jay
“Often only use avocado, salt, pepper and lime juice. Highlights the taste of avocado nut “. – Eric Lund
“I agree with Daniel when it comes to tomatoes. I left them years ago. However, I have kept the onion (red, finely cut), in addition to some coriander, salt and lime leaves. It is my favorite version, but is there really a bad guacamole? Definitely not in my experience. ” – Kevin Watkins
“In 1966 my father planted about 30 avocado trees in the hill in our backyard; I grew up eating guacamole or simply avocado in salads. Its delicious guacamole included a touch of Worcestershire sauce together with lemon, garlic and salt. It is still my favorite form (although I now like to add Chile) “. Rebeckah Rithner
“The alternatives include sun -dried tomato paste and onion dust. I use a potato ricer to break the avocades efficiently. Use roasted garlic crushed with a fork for a cleaner and more soft flavor than crude (and helps avoid a spicy smell in breathing and skin). I use a bit of agave nectar to compensate for the Lima Agria juice and the red pepper floor crushed in a coffee grinder instead of chopped Chile, adding a unique flavor but does not affect the uniform texture of the avocado. ” John Gaylord
“I am in favor of avoiding onion and garlic, but for Pete's love he leaves the coriander out of the guacamole, please. Even as a garnish. ” – Steve Hershenson
