September 13, 2012 § Leave a comment

I was so excited about an upcoming FIESTA party so I scoured the internet for the quintessential guacamole recipe. I was tempted to use this avocado crème because it is so easy and tasty but that is better for spreading on tacos than dipping chips in. So I settled on Bon Appetit’s version and it was very classic guacamole.

First off, I have a disclaimer. The total time is listed as 15 minutes and I too, thought “Ok, no cooking, can’t take too long.” Unless they have a team of sword-wielding samurais in their test kitchen, this can no way be done start to finish in 15 minutes. Not that’s it’s difficult to execute, but it’s just a lot of slicing and dicing (I mean really, 6 avocados). It’s not a big deal, just wanted to give you the heads up, if you are a single-human-slicer, this will probably take closer to 35 minutes. Or maybe I’m just very slow.

BA’s Ingredients

  • 5 Tbsp. chopped fresh cilantro, divided
  • 1/4 cup minced white onion
  • 1 large jalapeño, seeded, minced, divided
  • Kosher salt
  • 6 medium or 4 large avocados (about 3 lb. total), halved, pitted
  • 1 medium tomato, cored, chopped
  • 3 Tbsp. fresh lime juice (suggest less)
  • 1 tsp. lime zest (suggest more)
  • suggested: 1 clove garlic

Start off by mixing the cilantro, white onion and jalapeño (and garlic) together.

Use 2 1/2 tbsp of the 5 total tbsp of cilantro for this part.

Use 1/4 c. white onion (less than 1/2 the onion)

This recipe was for a mild version and used 1 seeded jalapeño. If you are looking for more of a kick, add another

And then mash that altogether with a fork (or mortar and pestle if you fancy) and a sprinkle of salt until a liquid is drawn out.

I also added a clove of garlic to this part and definitely recommend it.

Then, slice the flesh only of your (halved and seeded) avocados lengthwise and crosswise to create cubes and scoop the cubes out of the skin with a spoon. Mash together with mixings above.

To slice and seed, insert your knife aboit 1 inch into the avocado (before it hits the seed) and draw it around the entire fruit. Grip each side of the avocado in a different hand and twist in opposite directions. Pop the seed out with a spoon.

Mix in remaining cilantro along with tomato, lime juice, and zest.

I saw some recipes that called for a Roma or plum tomato and I think next time, I will give that a try

I personally thought 3 tbsp. lime juice was too much and created a little too much water. I would decrease the amount of juice and increase the amount of zest to still get the brightness from the lime.

Fini! Season with salt if you like and dig in with tortilla chips or spread on your tacos.



Garcia’s and Goodbye Carbondale, CO!

July 7, 2012 § 4 Comments

After three weeks in paradise full of this:

It is time to say goodbye. I am savoring one last bit of my vacation with a final post about the delicious food they have in Carbondale, CO. While there are so many amazing, unique restaurants out there–Phat Thai, Six 89— I wanted to write about a new spot I was turned on to this trip that had us coming back day after day for lunch.

It is very easy to miss Garcia’s off Highway 82; your eye may skip over the nondescript sign and small stand-alone building. But inside is some of the most savory, authentic Mexican food you can find. Order from the counter and then head past the panadería and the carnicería to the small bodega in the back to pay your ticket.

I’ve never been to Mexico but I imagine their diners look something like this. With self-serve housemade Mango Juice in a jug, of course.

Steak Torta. The bread used for this sandwich tastes like the cinnamon you smell baking in some sort of delicious sweet bread in the store.

If you go, you MUST try the Quesadilla Ranchero. I literally ordered at least one of these EVERY SINGLE TIME I went in. No exceptions.

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