Avocados
It may seem the completely obvious and unoriginal thing to do with an avocado, but let me tell you a tale about guacamole. in my youth (only yesterday) I was rather partial to Mexican and Tex-Mex food. Indeed, the first date with my now husband was enlivened by more than one jug of margarita though, apparently, “it must have been something he ate…...” On a trip to New York I ate many fantastic Mexican dishes, but the experience that stays with me was ordering the tortillas with guacamole. I have used this recipe ever since.
The ingredients were ready prepared/chopped and wheeled to your table on a trolley. The guacamole was served in a sort of rough hewn mortar, the components being assembled in front of you. Avocado of course – ripe, buttery Hass with very knobbly brown skins. The waitress really scraped out the skins to include the very green parts – essential for a good looking dish. This was mashed together with finely chopped red onion, tomatoes, coriander, fresh red chilli and a pinch of salt. Not too much – the avocado is the main player, remember. No lime juice, no garlic. Perfect.
Regards
The Gourmet Doctor
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