Wholly Ahuacatl!

I have had avocado on the brain lately because of the last two web articles that I have written.  So, I thought that I would look into one of my favorite foods to consume on any given day,Guacamole.  But first, what do we know about avocados?
 1. They're green!  Hey, there is nothing wrong with starting with the simplest fact.
2. There are over 500 varieties of avocados.  California grows seven types, with Hass being 95% of the total crop.  See, I made up for the "They're green" comment with lots of numbers.  Haas is the preferred guacamole avocado due to it's texture, seed to meat ratio, and the fact that it is available year round.
3. Avocados are loaded with lots of healthy stuff.  The California Avocado Commission says on their website, "Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a "nutrient booster" by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit."
4. Yes indeed, the avocado is a fruit.  If you think that is strange, the olive is a fruit too.
5. They taste really good on top of being good for you.
6. In Central America and Mexico they have been eating avocados since 8000 BC.  That is one heck of a long time and they, in their wisdom, gave us guacamole and chips!  We love the Aztecs!  By the way, in the title of this post is the word Ahuacatl, this is an Aztec word for avocado.  Don't you feel smarter now?  But wait there is more!  Ahuacatl translates from Aztec as....ready.....wait for it.....testicle tree.  Now I know you feel smarter or maybe you just feel like you need to wash your hands.

A short aside:
When the Spanish were in Central America, they couldn't pronounce Ahuacatl so they changed it to Aguacate which sounds  kind of like the word we use to day, avocado.

If you scour the Internet, you can find as many guacamole recipes as there are people who make them.  Every guacamole starts with the same basic ingredients; avocados, salt, and citrus (lemon or lime).  From that humble beginning you can go traditional and add tomatoes, onions, and cilantro.  You can make it smooth or chunky; blend in pureed peas, soybeans, or other green veggie; add fruit or fish, and the possibilities are truly endless.  Only your imagination, and a taste bud or two, dictate what goes into your version of this popular dish.

 

Historically, guacamole was made in a molcajete or mortar and pestle.  This method bruises the fresh herbs that you may use and is the best way to release their flavor to blend with the other ingredients.  I don't have a morter and pestle, though I have always wanted one of those really big stone ones like that one in the picture.  Kind sexy isn't it?

What was I talking about?  Right.  I just make my guacamole with what I have on hand; a bowl, fork, knife and a 6yr old.   The 6yr old is perfect for "bruising" the herbs due to their lack of knife skills and if you don't happen to have a knife wielding elementary schooler, a husband or boyfriend who has been given a very dull knife will serve the same purpose.

I am not going to tell you how to cut, peel and smush an avocado or that you need to put all the ingredients into a bowl, that would just be silly.  What I will tell you are some of the crazy ingredients that people put in their guacamole.



Rosa Mexicano



 

A traditional take on Guac might be this recipe that has the basics and then adds in a homemade chili paste.  Spicy, creamy, yummy!  I am not a big cilantro fan so I usually leave it out but I love the jalapeno!





photo by: Ditte Isager

If your palate is a bit more fruit inspired and you happen to have mango and pomegranate around then you can whip up this sweeter version.  I love the idea to serve it with plantain chips.

Sizzle and Spice

Avocodos are really versatile and that means they lend themselves to true culinary adventure.  An adventureous guacamole for me would be the roasted corn guac.  It is only adventureous because it sounds so unusual, but no less yummy.  Roasted corn is a favorite of mine and, like adding nuts to chocolate, how could the combo not be good?

I am going to be busy this winter making all kinds of guacamole!  I have a mind to add wasabi in with the roasted corn and maybe some roasted garlic too.  What do you put in your guacamole?  Leave me a comment.



Please always remember and don't ever forget:

"There is no love sincerer than the love of food."
George Bernard Shaw