Guacamole is capable of starting fights.
Not actual fights with guacamole (at least as far as we know), but about guacamole. Perhaps matched only by the "is a jaffa a biscuit or a cake?" debate and "does pineapple belong on pizza?" eternal question—how to make the best guacamole is a contentious and often personal debate.
To (attempt to) settle things, we turned Chef Cristina Martinez.
Martinez is the chef of South Philly Barbacoa. She's from Capulhuac, Mexico. She's even appeared on Netflix's Chef's Table and Ugly Delicious.
Here's what she told us about how to make incredible guacamole. The good news is that unlike the whole debate over what makes great guacamole, how to make great guacamole isn't actually all that complicated.
Start with Good Avocados
Trying to catch avos at peak ripeness is the stuff of Instagram memes – but it’s important. Unripe avos make chewy guac; overripe ones are musty. Gently press on all parts of the fruit; the flesh should yield slightly. If the stem cap is still there, wiggle it off. If you see green, not brown, the avo is good to go.
Keep it Stupidly Simple
No mango (it’s not a fruit salad), no peas (just why?). Scoop the flesh of 2 avos into a bowl and add 2 tbsp diced white onion, 2 tbsp chopped coriander, 1 tbsp freshly squeezed lime juice and salt, to taste. Add diced jalapeño or habanero chilli, 1 tsp at a time if desired.
Tweak the Texture
Guacamole can sometimes come out a little thick, even with well- selected, perfectly ripe avocados. Prevent eventual tortilla-chip breakage by thinning the guacamole with a slug of good extra-virgin olive oil, which adds flavour and creaminess.
Think Beyond Chips and Dip
Think beyond tortilla chips. Serve with chicharrons (fried pork rinds) for more flavour. Or skip the dipping, thin the guacamole with a little sour cream and serve as a condiment with grilled meats and fish. It also tastes incredible dropped atop devilled eggs, or spread inside
A version of this article appeared in the July 2022 issue of Men's Health.
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