Top-shelf Guacamole

Sometimes inspiration comes from trying a new recipe and improving it. Sometimes inspiration comes from a good meal out at a great restaurant or a friend’s home. This recipe is inspired by guacamole prepared table-side in fine Tex-Mex restaurants in the Houston, Texas area.

This is a low stress, easy to make recipe that is loaded with flavor. Once you try it, you will see how versatile it is and find many uses for this guacamole! And best of all? Avocados are exceptionally nutritious fruits and are a concentrated source of healthy fats and fiber, plus a number of vitamins and minerals (YES! A healthy choice with great flavor is ready for your enjoyment!)

Ingredients

Avocados: 

Hass avocados work best. If you can find them from California, that is preferred (Mexican drug cartels control a significant part of the Mexican avocado trade and there is no way to differentiate).

So…how do you pick ripe avocados? Let’s do a vision and touch test. First, the avocado is best if it still has the stem attached. If the stem has been removed in the store, it’s more likely to have brown spots on the inside. Second, gently press on one end. It should be firm, but have a slight give to it. If all you can find is avocados that are not ripe, you can let them ripen in a paper bag on kitchen counter until it reaches that level, then it can keep in the refrigerator for 2-3 days. Remember…the avocado(s) you choose form the foundation of the guacamole; therefore, take the time to get the best available.

Onion: 

I like to use red onion but yellow onion is more commonly used in Mexico.

Cilantro: 

If you are an individual who can’t stand the taste of cilantro, stay away from my guacamole! I can only offer you my regrets, as cilantro is a must and a staple of Mexican cuisine. While I cannot endorse substituting parsley or Thai basil (they will change the flavor), both are honest alternatives to cilantro. So…in the interests of trying to encourage everyone to try this amazing guacamole, it can be considered. Better to get 90% of the taste than zero!

Serrano pepper: 

I find that 1 tbsp of finely chopped serrano pepper adds just the right amount of heat and flavor. You can adjust to your taste and substitute jalapeno for a milder taste.

Lime:

Freshly squeezed is a must.

How to make top shelf guacamole:

This EASY: just a little chopping and mashing. No cooking skills required!

Make as chunky or smooth as you like (there is no one right way).

Best of all….this recipe is highly adaptable to your personal taste. Try it once, then start playing with it to make it your own!

How to serve top shelf guacamole:

This recipe is for only one avocado as guacamole does not keep well and is best consumed the same day. (Otherwise it can turn black easily from oxidation). If you are hosting a large group gathering, just buy more avocados and portion up the remaining ingredients.

Traditionally tortilla chips are great little vessels to carry guacamole to your mouth… If possible, find baked ones, not fried, as they are healthier for you. It is also commonly used as a spread inside a taco.

It is an excellent dip for vegetables (perhaps the healthiest use for it).

Latest fads have included on toast for breakfast or lunch – topped with an egg or sliced tomato.

The reality is, once you taste this, you will decide to use a dollop as a side with just about anything!

Comer con gusto! Enjoy!

Other recipes you might like:

Heirloom Tomato Bruschetta

The Best Fish Tacos

Spinach and Mushroom Quesadillas

Red Cabbage Slaw for Fish Tacos

Pico de gallo

Spicy cilantro and parsley green sauce (zhug)

Cilantro jalapeño hummus

Salmon with Mediterranean salsa

Blackened Tilapia