I love avocados. There’s something about that buttery, rich flesh that, while maintaining it’s unctuous mouth-feel, still manages to taste light and fresh and green.
And, I love guacamole. But I’ve always wondered what the most “authentic” version of guacamole is. Is it that thin, onion-y green sauce predominated by chilies that you find out west? Or is it the chunky, almost salad-like sauce chock full of red onions, garlic and cilantro that you find in Mexican restaurants on the East coast? Is it simply some avocados stirred together with a little salt and pepper with a dash of citrus to prevent oxidizing?
Imagine my surprise when I ran across an episode of Rick Bayless’ show Mexico – One Plate at a Time, titled “Guac on the Wild Side,” in which he goes on an investigative journey seeking the origins of guacamole. According to Mr. Bayless, there is no one authentic recipe – it varies from region to region and restaurant to restaurant or home to home. Essentially, guacamole is just “avocado sauce” and you can serve it however you like it.
Frequently, I will just take a couple of ripe avocados,
mash them with a fork, add a little salt and pepper and sprinkle with just the slightest bit of lime or lemon juice.
This yields a thick, creamy spread that is in its very essence avocado and can be used on everything from sandwiches to tacos to chips or crackers. Or, you can just eat it with a spoon.
Last night, I served it with some shredded pork (left over from the Cuban sandwiches I made the other night) and high-fiber flour tortillas.
A simple, healthy, flavorful dinner that took about five minutes to prepare (long enough to mash the avocado and re-heat the meat).