Guacamole comes from a combination of the word Aguacate (avocado) and mole (sauce). Aguacate comes from the Nahuatl (Aztec language) word meaning testicle, for obvious reasons. Think about that next time you bite into an avocado sandwich. I have been making my version for many years and it always seems to change. The other recipe or really “style” of guacamole was taught to me by my friend Alfonso. He is a bona fide Mexican and puts it best when he says, “It doesn’t matter how you make it, guacamole cannot really be bad.” Good news if you’re new to the kitchen, this is your dish!
Both have the same ingredients:
1 Roma tomato
1/4-1/2 onion chopped very finely
1 tsp cayenne pepper
1 tsp salt
1/2 of a lime squeezed
Allow me to take this time to show you a neat way to cut an avocado. First slice that puppy in half.
Hold the side with the pit in it and THWACK your knife into it. Once the knife is firmly implanted in the pit, twist slightly and pull it out. The pit should come with it! Now take your knife and remove the pit by throwing it at a rotating target, with a your beautiful assistant on it.
If you are making Alfonso Style, cut long thin strips with your knife. This will allow you to make big chunks later. If you’re making Devon style you can just remove it with a spoon.
In a large bowl toss in the avocado, finely chopped tomato and onion and add the spices. If you are making Devon style, mash everything up aggressively with two forks. If you are making Alfonso style, mix the chunks lightly and squeeze not just a half but a whole lime of the mixture. That’s really the main difference.
Serve it with chips or my personal favorite, more healthy alternative, cut carrots and peppers.
Also as a little teaser for the next post, you can see pictured here hummus, served Lebanese Style. All three will enter the ring only one style will prove victorious.
Until next time,
Lables: Gaucamole, avocado, Mexican