Who doesn’t love guacamole?
We used the gorgeous green appetizer/side dish in the Issue Six party spread, to round out the fresh fruit salsas on the menu.
There wasn’t much of anything left after the photo shoot.
As we were planning for the casual supper party, guac was an obvious choice as a summer side.
But who really makes the best guac? Everyone has their favorite — whether it’s from a restaurant or made right at home. I’m a fan of garlic and heat, so there’s always a jalepeno and a garlicky kick to my personal recipe.
When I go out, I’m a sucker for the table-side guac, which is served at just about every Mexican restaurant these days. It always sounds like a good idea, and I always shell out the extra money for it.
Image via Trip Advisor
And even though an original recipe is simple and perfect, sometimes it’s fun to experiment a little.
One of my favorite restaurant guacamole discoveries was made on a recent trip to the Houston area. At a restaurant called, Diego’s Cantina, they serve a lobster guacamole that is outrageous and rich. It’s filled with lobster (obviously) and some sort of farmers’ cheese. Un. Real.
I guess the only really ‘controversial’ thing about guacamole is the debate on chunky vs. smooth. I’m more of the chunky guac kind of girl. What about you?
This recipe from Food & Wine looks like the perfect dinner party “cocktail” to try.
Image via Food & Wine
3 Hass avocados, cut into 1/2-inch dice
1 plum tomato, seeded and finely diced
1/4 cup finely diced onion
1 serrano chile, seeded and minced
1 tablespoon fresh lime juice
Tortilla chips, for serving
1. In a medium bowl, gently stir the diced avocados with the tomato, onion, cilantro, chile and lime juice until well mixed but still slightly chunky. Season the guacamole with salt and serve in large martini or margarita glasses with tortilla chips.
What is your favorite guac recipe, or your favorite restaurant version?