They gave us chocolate, an act that surely deserves worship. However, on November 14, Spicy Guacamole Day, we praise the Aztec gods for another culinary contribution.
The shining star of guacamole is the avocado. Traditionally, it was a frugal concoction produced by mashing ripe avocados and salt with a mortar and pestle. Since those sixteenth-century days, guacamole has been elevated to the highest levels of avocado worship.
Avocados are excellent sources of omega-3 fatty acids, but healthy or not, they can still pack on a lot. Frankly, if you’re going to consume those calories, a bit of mashing and pounding the old-fashioned way might cancel them out.
The food processor plays a role in modern guacamole making, resulting in a smoother texture but it’s just not as satisfying without those soft chunks of creamy goodness.
Tomatoes, onions, green chilies, lime juice and sour cream have all made their way into the bowl. Spicy incarnations are created with the addition of chilies such as chipotles. Spice is nice, just temper the heat with a cool margarita, another Mexican potion that’s loved by all.
Spicy guacamole serves as an addictive dip for tortilla chips. Don’t even bother trying to eat just one. After all, this is a celebration and you wouldn’t want to incur the wrath of Aztec gods for appearing unappreciative. Enjoy it as a condiment over chimichangas, enchiladas, steaks, burritos, flautas or as a thick dressing for taco salads.
This Spicy Guacamole Day, bring home some avocados and pull out the mortar and pestle. Make two batches, one in the traditional way and the other loaded with seasonings, textures and heat. Mix up some margaritas and raise those glasses in a toast to the Aztec gods.