GAME DAY GUACAMOLE
In my last post I showed you how to make my delicious Quesadillas with Chili Colorado.
Guacamole is used in this recipe, but I didn’t show you how to make it. So, with the Super Bowl happening this Sunday, I thought there could be no better time than now to share my recipe for Game Day Guacamole.
So, while guacamole is very simple to make, I am always shocked at how seldom I eat guacamole that I enjoy. I find that most restaurants serve very bland guacamole. It is often lacking salt or lacking the needed tart which is achieved with the addition of lime juice. Restaurant guacamole is frequently made too runny and, therefore, it lacks texture. This is because some people make guacamole in a blender rather than simply mashing it with a fork. And, all too often, guacamole is mucked up with what I consider filler ingredients like tomatoes. I imagine this is done to reduce the amount of expensive avocado used. And, many times, ingredients are added that simply don’t belong in an authentic Mexican guacamole – like sour cream or garlic.
As I’ve told you in the past, all of my recipes have a story behind them. In the case of guacamole, I am reminded of one of the few places I know of, outside of my own kitchen, that serves a good guacamole. That place is called Las Campanas restaurant, located in the famed Mission Inn in Riverside, California.
The Mission Inn is a historic hotel that is one of the most interesting buildings in all of California. Nearly every U.S. President in recent history has visited the Mission Inn. President Nixon was married at The Mission Inn and President Reagan spent his honeymoon there. I have been going to The Mission Inn for special occasions all of my life. The Inn is spectacularly beautiful both outside……
Photo Credit – The Mission Inn
and inside.
Photo Credit The Mission Inn
The grounds are beautiful as well.
When we visit The Mission Inn, we usually head straight for Las Campanas Mexican Restaurant, located outside on the terrace and surrounded by lush landscaping. The first thing we order is their delicious and very large margaritas! I like mine on the rocks……
but their blended strawberry margaritas are equally good.
The food is tasty and the portions are gigantic!
This is why it’s hard to justify eating all this food unless it is a special occasion.
Here at the Mission Inn they make a mean guacamole, and they make it tableside.
It is prepared by hand in a mortar and pestle so the texture is chunky. Their recipe for guacamole is very similar to mine except, as you can see, they add fresh tomatoes. I prefer to leave the tomatoes out in favor of a splash of salsa instead.
So, without further adieu, here is how I prepare my guacamole. Start with two ripe Hass avocados. The Hass have the creamiest texture. There is a very fine line between a ripe avocado and an overripe avocado. The skin of a ripe Hass will be turning from bright green to a dark brown colored skin, and will have a soft but not mushy feel under the skin. It’s an acquired feel:) Slice the avocados in half and, using your knife, remove the seed.
If your avocado is at the correct ripeness, you should be able to peel the skin right off. Otherwise you can scoop the flesh out with a spoon.
Plop the avocado halves in a low-sided dish and mash them up using a large fork, leaving some chunkyness to the texture.
Below are the 4 simple ingredients I add to my guacamole: about 1/4 cup of finely diced onion (red onion is fine also but I seldom have one on hand), the juice of 1 large lime, 2 tablespoons of salsa and 2 tablespoons of diced cilantro.
I prefer the Herdez brand of salsa. I think it is the most authentic tasting salsa, but feel free to use whatever brand you prefer.
I then sprinkle on kosher salt and coarse ground pepper to taste.
Mix it all up, garnish with cilantro and serve.
Now, I will say that some people like to add a bit of finely diced serrano chile to their guacamole and, if I have one on hand, I occasionally add a little as well. But that’s it, that’s all folks. So, why don’t you make yourself a big batch of guacamole for game day on Sunday? You’ll be glad you did!
What team will you be rooting for?
- 2 Large, Ripe Hass Avocados
- ¼ Cup Finely Diced Onion
- 2 Tablespoons Diced Cilantro
- 2 Tablespoons Salsa or hot sauce of your choice
- 1 Fresh Lime, Juiced
- Kosher Salt and Coarse Ground Pepper to Taste
- Peel and seed the avocados.
- In a low sided bowl, mash avocados with a fork until slightly chunky in texture.
- Add diced onions, lime juice, salsa and diced cilantro.
- Mix to combine.
- Add salt and pepper to taste.
- ENJOY!
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