GUYS ITS THE MOST WONDERFUL TIME OF THE YEARRRRRRRR.
(aka: almost cinco de mayo)
serious question: are you contemplating wearing a sombrero and drinking margaritas all day?? or is that just me…
i sure hope it’s not just me.
how cute is that ^^ towel? it’s just so festive.
here’s the deal: I have a confession to make. I haven’t always loved guacamole…. the first time I tried guac was in Italy (i was TWENTY YEARS OLD PEOPLE)! how weird is that?
it was in a veggie burrito I would get from a place called Eby’s when we had a few too many drinks on the weekends. it was glorious. Eby’s is apparently VERY famous for their cool/different shots, but I really think you have to go there for the burrito. TRUST ME.
I was smitten with the cool creaminess of the spread and the FLAVOR. because flavor is what I live for. I was so obsessed that one of my first meals back in the U.S. was at a chipotle so I could get a burrito with some guac (I had also never heard of chipotle before my roommates in Italy told me about how obsessed they were).
now I regularly order guac… pretty much at any restaurant I can.
but I prefer making my own guac, because I get to control all the things. including but not limited to: the level of spice (from JALAPENOSSSS) and the amount of garlic (i’ll take all the garlic please). and
i’ll be eternally grateful to Frankie’s sister Margaret (also known as the “guac queen” around these parts) for sharing her recipe with me.
I’ve adapted it over the years (I can’t remember if she puts jalapenos in hers at all) but the core principals remain the same.
I mean let’s be realistic, unless you’re getting WILDLY innovative, most guac is made from the same basic ingredients. the things that change are the ratios. which impacts the flavor you’re getting.
which is my favorite part, incase you couldn’t guess that on your own.
BUT Margaret introduced me to the BEST secret ingredient: Mrs. Dash (original seasoning). and I swear to you it makes ALL the difference.
nowadays I won’t make guac without adding Mrs. Dash. and people DEVOUR the stuff.
also, did you know how apparently impressive it is to make your own guac? it’s really freaking easy and people lose their minds. (at least people who don’t cook/spend time in the kitchen)
making your own guac for a party INSTANTLY makes you a great hostess. done. pair it with some homemade pico de gallo (which you already have the ingredients for!) and just shut the front door! and lock it! people will be trying to bust it down.
P.S. fun fact: did you know I’m essentially a walking hyperbole? because I am.
other guac secrets that I know?
fresh is best. I’m talking fresh tomatoes, red onion, jalapeno, cilantro, and YES lime! (oh and garlic, but that’s a given, right?)
that being said: I won’t lie to you and say that I’ve never used store bought salsa, pre-minced or crushed garlic, or store bought lime juice. if I’m in a pinch yes, I’ve done it, and yes it tastes fine. I try to save that for a quick guac for dinner with Frankie and I. if we’re having people over I go fresh. every time.
another secret: salt.
DONT SKIP IT. I learned this from my favorite Mexican restaurant: noche.
yes. their guac tastes like heaven because of the volcanic rock they make it in… but also because they don’t skimp on the salt! and you shouldn’t either. oh and you should definitely go and order the tableside guac. FOR SURE.
it’s like a mountain of heaven. the best. ugh.
another thing: I loveeee my guac creamy. I don’t really enjoy huge avocado chunks. but you do you! and read your audience! if you think that your friends prefer super chunky, mash one of the avocados fully and then add small chunks from the other one. yes!
next week we’re going to talk about how you can make this and the pico and use it on top of A DIY TACO BAR FOR CINCO DE MAYO. YES. WHY NOT??? YES.
it doesn’t really get much better. (unless you have the ability to go to noche for cinco… which I highly suggest you do.
if not, grab a chip & dig in on your own homemade guac and bask in the glory that is Mexican flavor!
- 2 avocados
- ½ jalapeno pepper, chopped
- ¼ steak tomato, diced
- ¼ cup red onion, diced
- ⅛ cup torn cilantro
- ¼ lime juice
- 2 cloves garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ tablespoon Mrs. Dash Original
- Cut the avocados in half, remove the pit, score the avocado with a knife, and scoop the flesh into a bowl. Use a fork to mash the avocado up until you get the desired consistency for your guac!
- Add in the remaining ingredients and stir it up to combine.
- I like to leave out a few of each ingredient and put it on top (especially when i'm serving the guac to guests!) for a pretty touch.
Make it? Lemme see it! Hashtag it: #thepikeplacekitchen
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