I still haven’t met a single person who doesn’t go nuts for guacamole. I personally eat guac on toast or a bagel for breakfast at least three times a week before working out. My guests say that my guacamole is exceptionally good. I just tell them, “I don’t really know why except that it is made with lots of love.” Here is my attempt to crack the code: it’s very very simple as long as a few things are done right. Good avocados equal good guacamole. Always check for ripeness by gently pressing the avocado. It should be firm but with a little give, but it shouldn’t feel mushy. But go the extra mile for your perfect guac: once you’ve got a good candidate, take a peek at what’s inside. Flick the dry stem off. If the fruit right under the stem is bright yellow-green, you have a winner. If all you see is brown under the stem, put it back because it will be brown inside.
Reproduced with permission from La Latina, by Grace Ramirez. Published by Penguin Random House New Zealand.Text copyright ©Grace Ramirez. Photographs copyright ©Garth Badger
A famous Mexican restaurant in NYC that is famous for their guacamole makes their guacamole by putting half an avocado through a 1/4" cutting grate and lightly mixing so you can still see the light green and dark green parts of the avocado. In other words guacamole shouldn't be one shade of green.
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