I never made guacamole until last week.
I’m hanging my head in shame.
In my defense, the only Hispanic/Mexican/Latin food I ate growing up was Taco Bell.
Oh wait. We went to Chi-Chi’s once. I remember eating fried ice cream and not enjoying the meal very much because the Spanish rice clearly came out of a can – bleach!
I suspect my parents don’t care for it much either, since we rarely ate it. That includes guacamole. Which is sad really. I learned after living in
for a few months after colleges that freshly made, not frozen or from a can Hispanic/Mexican/Latin
food tastes AMAZING! Miami
Especially if you pair it with a margarita or mai tai.
Many of you suggested that I perk up my boring, newly cheese free sandwiches with avocados. Some of you suggested using guacamole on my sandwiches instead of mayonnaise. I can give that a whirl.
Should I be worried about the saturated fat content in avocados?
Since some guacamole dips contain sour cream, which totally goes against avoiding lactose, I though it best to make my own.
So I did.
I turned to my buddy Alton Brown. He got me over my fear of canning with a yumtastic spiced blueberry jam recipe. Can he help me with guacamole?
Oh yes! The cilantro and cumin combination in Alton Brown's guacamole recipe made my tastebuds sing! I left out the tomatoes
called for because we didn’t have any
on hand. I substituted lemon juice for lime juice, again, based on what I had
at home. Alton
I’m going to make a bigger batch to eat with tortilla chips while we watch that little football game this weekend.
How do you like your guacamole? How do you like to serve it?
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