Wednesday, December 24, 2014

I've Finally Got This Guacamole Thing Down

The View, Las Brisas Style!

Wonder Woman and I were having a lunch date at Las Brisas in nearby Laguna Beach one afternoon. I'd been before, but somehow I'd missed their super delicious guacamole. I know, "it's just guacamole", but super delicious guacamole isn't a snap. Trust me, coming from Ohio, where guacamole is usually something from Taco Hell or Chumpotle, I've made a lot of bad guacamole in my time.

Lately, I've been researching what makes good guacamole and trying out different styles/recipes from the wacky to the fanatically obsessive. My love of all things avocado demanded it. After breaking down, with my dear wife, the elements in Las Brisas' guacamole this is what I've learned:

1) Keep it dry

Too much liquid, whether in an avocado, (I'm looking at you, Reed variety), or the ingredients, will make for soupy, sloppy, unappealing guacamole. Make sure to get the juice and seeds out of those tomatoes too.

2) Keep it simple

The best guacamole has the fewest ingredients. I don't think that I have to add "Keep it Fresh", do I? Fresh is always going to have a better outcome, especially with something like guacamole, right?

3) Fold the tomatoes in last

I have no idea why it is such a struggle for me to mash the avocados with the other ingredients first and then fold in the seeded and diced tomatoes last, but it is, indeed, an urge with which I fight every time. This is not logical, as I already know the brown slop that putting the tomatoes in early will produce.

Lastly (maybe), the Las Brisas lesson ...

4) Umami makes it better

That, my friends, was the key to Las Brisas' super delicious guacamole. All of the above, plus Parmigiano-Reggiano. Simple.

Oh, what the heck,

5) Keep it fresh

So it was that the other night I made my best guacamole ever.

The ingredients: Organic avocados, (Fuente and Haas were around), seeded and diced organic tomato, lime zest, just a squirt or three of lime juice, diced white onion, microplaned Parmigiano-Reggiano (a tablespoon per avocado should do), and a couple of dashes of sherry vinegar.

Peel and seed the avocado(s), use a potato masher or a fork to mash them up with everything but the tomatoes. Gently fold in the tomatoes. Done. I said done!

Now to dial my tortilla chips in.

Production Pic