On 5/5/2013 11:25 AM, James Silverton wrote:
> My recipe for guacamole is fairly simple:
>
> 1 mashed ripe avacado
> 2 tsp Greek yoghurt
> 1 tsp lime juice
> 1 1/4 cup chopped cherry tomatoes
> 1/2 tsp ground cumin
> salt and pepper to taste.
>
> Apart from the cumin, I think my recipe is pretty basic but I note that
> others use cilantro, hot peppers or salsa, lemon instead of lime and
> even "Miracle Whip" instead of yoghurt (tho' that comes from a Kraft
> recipe).
>
> I suppose it's a matter of to each their own but I'd be interested to
> know other's preferences.

Greek yogurt?

Around here when you order guacamole in an authentic Mexican restaurant,
it's a bowl of mashed, yet still a little chunky, avocado.

Some restaurants that cater to more Anglo crowds will put in sweet
onion, lime juice, salt and some chopped tomato. A few will add diced
jalapenos. None add Greek yogurt. None add garlic. None ever add cilantro.

On the other side of the border, an order of guacamole is a plate with
three items: chunky-mashed avocado, diced tomato and diced onion. The
cut key limes are on the table. You mix it yourself.

This is what I know living on the very edge of northeastern Mexico where
over 90% of the population is of Mexican heritage.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.