Epazote in guacamole?
I have a friend from Oaxaca who swears by putting epazote into guacamole in addition to the usual suspects (garlic, lime, onions, cilantro, etc...). I think it tastes great, but....
Everyone else I've talked to says "that's weird" including friends from Mexico City, Morelia and Aguascalientes.
How common is using epazote in guacamole? I've never seen a reference to it, but then again, Mexican food is far from being my specialty!
Some people like guacamole with only avocado, cream and little salt and puree it in a blender....some people use lime juice and some hate it with it....some say that a molcajete is a must, I´ve tried it with chicharrón and panela cheese...it was very good. There´s no rule, try everything.
Mexican food is my specialty and I've never heard of adding epazote to guacamole. But there are no rules in cooking. If you like it, anything goes. I will have to try this now.
Ask and ye shall receive, happy chowing!
From the Phoo-D blog
Mr. B's Guacamole
As noted, adjust the quantities as you see fit. Guacamole should always be tweaked to match your individual tastes!
4 avocados, sliced in half and pitted
1/4 cup finely diced red onion
1 serrano pepper, seeded and finely diced (use a jalapeño pepper if you don't like spicy)
3 garlic cloves, minced
1/4 cup cilantro, chopped
2 small limes, juiced (or 1 large lime)
1/4 teaspoon epazote
1/4 teaspoon toasted onion powder (optional)
1 Tablespoon olive oil
Freshly cracked pepper
Scoop the flesh of the avocados into a medium bowl. Add the onion, serrano pepper, garlic, and cilantro. Use a fork and gently mash the ingredients until they are just combined, but still very chunky. Add the lime juice and olive oil and stir until walnut-sized chunks remain. Add salt and freshly cracked pepper to taste.
Note: If you are making this ahead of time, squeeze an extra bit of lime juice on the surface and press plastic wrap into the top of the dip. This will help prevent the avocados from oxidizing and turning an unappetizing shade of brown.
re: Gypsy Jan
The recipe makes me think it has to be talking about dried epazote, which is blech (when you can find it.). 1/4 teaspoon of fresh epazote is going to be just about undetectible when mixed in with the rest of the ingredients. Never had epazote in guacamole and don't know if I'd like it, but I'd give it a try.
When I was first looking for epazote a couple of years ago, I traipsed from one mercado to another in Spanish Harlem and never found it. Never thought to look at Union Square. The one place I did find it was at Tehuitzingo, but they only had it ocassionally and it was sometimes pretty tired looking.
I could Google, but as long as I've got you here: Is there a particular season for it? I know it's a weed, but can you find it in the markets that carry it year round? Is it possible I was just looking for it at the wrong time?
I think epazote is probably a warm weather herb up here, but I am pretty sure I saw it at Tepeyac market in early May -- although it was probably just as wilted as at Tehuitzingo. None of the greens in the Mexican markets look very healthy. The herb farmers on the northern edge of Union Square would be a better source if you decide to visit on a Friday or Saturday.
If you're ever in Queens, farmer's market in jackson heights almost always has fresh epazote (along with verdolagas and quelite): Travers Park, 34th Avenue, between 77th and 78th Streets; Open: June 6 - December 19, 2010; Sundays, 8 a.m. to 3 p.m.
Many supermarkets in Jackson Heights also carry fresh epazote (e.g. Tradefair on 37th ave), but it's not always in great condition