Guacamole Dip Recipe

Culture comfort

In talking about Mexican food served outside of Mexico, Americans get hung up upon the word "authentic." I don't like to make myself the judge of whether an "ethnic" cuisine is authentic, because in spite of my culinary travels, I'm not a native of any country other than the United States. And I imagine that Mexico is like any other land, with vast variations of style from one region -- and indeed, one home -- to the next.

"Authentic" doesn't necessarily mean good, and delicious food doesn't have to play by a traditional set of rules. There are, however, constants across the cultures. We like our meats to be moist and tender, we like our ingredients to be fresh and we like our flavors and textures to be balanced.

That being said, El Mexicano in Saratoga Springs is a family restaurant offering familiar recipes and Mexican-American staples, with reliable workmanship. It has the expected fare; the enchiladas, tostados, flautas, tacos and burritos that have become the staples of the genre. There are also little surprises here and there that remind the diner that there are people in the kitchen who are working with their own history with the recipes, rather than a cookie-cutter Tex-Mex playbook.

I probably won't wake up in the middle of the night craving prickly pear cactus pads, but the salad of it I was served at El Mexicano has given me new, happy associations with this fundamental Mexican food.

The dull green strips of cactus, called nopalitos, look like canned green beans or overcooked bell peppers, so their vivacious, brightly acidic flavor was an unexpected sensation, nicely balanced by finely crumbled queso fresco, red onion and fresh cilantro. The combination left a fun, fresh feeling in my mouth, as if I'd just eaten watermelon ($6).

Because the complementary chips were crisp and fresh, we had intended to order guacamole dip ($7.95). Then I saw the Botano Mexicana arrive at a neighboring table with a huge dollop of guac in the center and decided to skip the appetizer and try the sampler ($17.95).

The generous platter's miniature versions of nachos, flautas, chalupas and taquitos were crisp where they should have been crisp, and tender where they should have been tender. Some of the sauces had a movie-theater butter flavor. Because there were so many different things on the platter, I had trouble determining the culprit.

The refried beans, while not unpleasant, were unlike any I've ever had, with a soupy texture and pale pink hue.

Guacamole Dip Recipe | She's Cookin'

I didn’t fact check the stats but I’m pretty sure that a majority of households across the country will be grilling this Sunday for Father’s Day! Whether dad’s favorite is a juicy, medium-rare steak , robust barbequed ribs , or a burgers and hot dogs All-American guy, you’ll want a few simple, but sensational sides to round out the festivities and an appetizer or dip to keep the hungry masses at bay while the aroma of meat sizzling on the grill whips everyone into a salivating frenzy.

Whether its football season or summer backyard grilling,  guacamole is the #1 dip and a must-have at our house. There are many different kinds of avocados, but the variety generally preferred for guacamole is the pebbly-skinned Hass. Fortunately, California has ideal conditions for growing the creamy rich Hass avocados and we’re blessed with a year-round supply of the nutritious velvety fruit.

With Don’s emergency hospital stay last week and the upcoming procedure looming, this year’s Father’s Day is heavy with significance. I like to keep the tone light here, so suffice it to say that the Young Baker and I are grateful to modern medical technology for making this a Father’s Day to truly celebrate. Always with a low-sodium and heart-healthy diet in mind, I now make my own chips from corn tortillas -  I love the blue corn tortillas at Trader Joe’s for an added pop of color, and I use more lime as a replacement for salt to flavor the guacamole.

Guacamole is a snap to make and, even at its simplest, packs so much more flavor than pre-made. If you’re in the habit of grabbing a container of the stuff, take a few minutes to put your own signature touch on this #1 Dip.

3 small or 2 large Hass avocados

2 tablespoon red onion, finely chopped

2 tablespoon fresh cilantro, chopped

1 jalapeno, seeded and finely chopped (optional)

dash of cayenne red pepper flakes

Yield: approx. 1 ½ cups

Stack the tortillas and cut into 6 triangles. Mix canola oil with a sprinkle of red pepper flakes and brush tortillas with oil. Bake in toaster oven set at 300 degrees until crisped, about 5 minutes.

Cut avocados in half lengthwise, give a little twist to separate the halves. Remove the pit. Scoop out avocado into a glass or ceramic bowl. Using a fork, coarsely mash. Add the red onion, jalapeno (if you like it hot),  cilantro, and lime. Blend until mixture is creamy but with little chunks of avocado. Add salt to taste and more cayenne if desired. Garnish with the pit, cilantro sprigs, and/or sliced lime.

Guacamole Dip, From Baja...Tales of Love, Faith--And Magic

Vacation cooking, good food! good fun!

Ebony

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