(The everything nice being an abundance of cilantro and goat cheese.)
I judge a Mexican restaurant by three things: tortillas, guacamole, and salsa. If your restaurant strikes out on 2 out of 3 of these, chances are 98% to none, that I will no longer patronize your establishment. An example: 7 Mile Cafe in Denton. Old guacamole and marinara sauce salsa? Ummm, no thank you! They have since stepped up their freshness and salsa game, bumping them off my shit list. That sentiment is now semi-directed at Loco Cafe, but their biscuits make up for everything!
When it comes to guac, I am a total snob. I turn my nose up at that previously froze, pre-packaged crap they call avocado dip or guacamole spread. Some places, like Subway for example, disgrace the guacamole name. I may be slightly partial to their 50 cents per scoop guac because I swear it gave me food poisoning. They saying “if it’s brown flush it down” should also apply to avocados. I hate the smell and taste over an overly overly ripe avocado. <end rant>
Guacamole is one of my favorite snacks. Avocados are God’s gift to earth along with central air and <insert hot celebrity here>. Oh yeah, and they are one of those good fats! I’ll take a large avocado sprinkled with sea salt over a pint of Ben & Jerry’s Half Baked any day as long as I’m not PMSing!
That being said, guac makes for a pretty healthy snack. Something I can throw together in under 30 minutes time. Damn, I can make amazing guacamole faster than I can run a mile? (Sad but quite possibly true. I need to work on that!)
Here is my recipe! I love garlic more than vampire hunters!
2 large, ripe avocados
4 garlic cloves, diced
1/2 yellow or purple onion, diced
1 jalapeno, diced (seed if you don’t like spice)
a handful of cilantro but more than that would not hurt
the juice of half a large lemon
1/2 tsp ground cumin
sea salt, black pepper, and chipotle powder to taste
- Deseed avocados and empty the flesh into a large bowl. I like to use the knife method, just make sure your aim is right!
- Chop and dice garlic, onion, jalapeno, and cilantro. Add to bowl along with stated spices.
- Mash together really well with a fork. Oh my! I think this is the most difficult recipe I have yet to post on my blog!
The tangyness of goat cheese accompanied with the smokey chipotle in the guac tast amazing together. Out of tortilla chips, I opted for the sea salt, dill, and olive oil Triscuits. Best decision of the day (besides this blog post).
Tomorrow is the 4th of July! I hope you all have a very happy and safe holiday!