GUAC
Guacamole a la Uland
A recipe for the “Nectar of the Gods”.
Tips
- Base the rest of your ingredient volumes on the amount of avocados. Add in a little and taste test. You can always add more later.
- Use a silicone or wood spatula to mash the guac, instead of whipping with a fork. My theory is that this makes it creamier because you’re not infusing as much air into the mix (like ice cream).
- Chill the guacamole after making it. This also gives the ingredients time to settle in and mix.
- Pro tip: Buy your avocados a few days before you want to make guac so they can ripen. Check their softness on the top and the bottom of the fruit rather than the sides to prevent bruising. Slightly soft avocados should be transferred to the refrigerator. You’ll get a feel for it.
- Pro tip: Avocado pits prevent the guac from turning brown from oxidization.
Wait, no tomatoes?
Absolutely not.
They’re soggy, sour, and subvert the creamy, nutty taste of the avocados. I don’t care if you’re a Michelin Star chef. If you add tomatoes to guac, you’re doing it wrong. I will fight you.
Acceptable add-ons, in moderation
- Pepitas
- Pomegranate seeds
- Jalapeño or serrano chiles
Unacceptable add-ons
- Tomatoes
- Garlic
- White onions
Recommended use cases
Obviously, we eat it. But with what?
- Classic
- Nacho chips. If you’re US-domestic, do yourself a favor and get yourself a bag of Have’a Corn Chips. They are the best store-bought chips money can buy. Period.
- Avocado toast
- I recommend a thick slice of funky sourdough. Add a couple of cherry tomatoes, a sunny-side-up egg, and some feta or goat cheese for extra flavor.
- Spoon
- For when you don’t have chips or toast, a spoon will do. For all you late-night snackers out there.