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Guacamole

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Gary Rolin Oct 4, 2000 01:31 PM

My wife is a big fan of the chunky style guacamole. It also has to have a good cilantro-y fume to it. Any suggestions? Looking primarily for restaurants, although it would be good to know a place to buy it.

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    Tom Armitage RE: Gary Rolin Oct 5, 2000 01:53 AM

    Hi Gary,

    Welcome to Chowhound. My suggestion is this. Guacamole is one of the easiest things in the world to prepare at home. That way you can get exactly the taste and texture you want. I prepare my guacamole in a molcajete. If you don't have one, get one. They're inexpensive and an indispensible part of a kitchen, once you have one. Mash some onion, chiles serranos (with seeds), and fresh cilantro to a paste in the molcajete. Then add a ripe Hass avacado, roughly chopped, and mix with the chile paste and with chopped onion and chopped cilantro. Add a squeeze of lime. If you want, add some chopped tomatoes (lately I've been using fresh "Sweet 100's" because of the intensity of their flavor; if I'm really ambitious, I use tomatoes that I've smoked in my smoker). If you want, add some chopped garlic. And you might also try adding some chopped roasted tomatillos (blackened under a broiler). You can eat guacamole with tortilla chips, of course. But try eating it with slices of jicama, cucumber, and radish. Or, if you're in a particularly decadent mood, as I often am, eat it with chicharron. By preparing your own guacamole, you can experiment with the balance of flavors until you get just the right proportion for your taste.

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      rucky RE: Gary Rolin Oct 6, 2000 01:32 AM

      I make my own, too. But if I decide to order some out, it usually ends up being at El Torito. In fact, guac is pretty much the only reason to go there. They mix it from scratch at your table, so you can tell 'em to make it just the way you like it.

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