Guacamole Basics

Classic Basics for Guacamole

Here are the basic items you need to make a guacamole:

• ripe avocados
• acid 
• seasoning
• something to cut with
• something to smash with
• a bowl

That's it! The variations on this theme will take us through 52 weeks of making some delicious and amazing "holy" guacamoles! 

Let's take a further look at what each of these mean:

1. Avocados - did you know there are over 500 varieties of avocados in California alone? They grow year round here in sunny So Cal. We can get Bacons and Zutanos and Fuertes and Pinkertons in the winter. In Spring we can get more Pinkertons, Santanas and Rincons. Summer brings in the most commonly known - the Hass, as well as the Lamb, Gwen, and my favorite for guacamole: The MacArthur (cue heavenly music!) MacArthurs make the BEST guacamole ever. Followed closely by Bacons and Lamb/Hass. Early fall brings in the unique Mexicola (the "original" avocado - with an edible skin!) as well as the Reed (yucky for guacamole...) and the supreme Nabal. (If you've never had a Nabal - you live in a sad, sad world my friend. They are rare, unique and the ranchers rarely sell them... but if you DO get one.  Eat it naked. The avocado I mean. You can wear clothes). Anyway -- where were we? - Oh yes, we can EASILY make 52 weeks of guacamole just by experimenting with all the varieties that grow in California! (If you don't live here - check out my website for how to get some shipped to you! www.AvocadoDiva.com). Oh - and I hope it goes without saying - that you have to use RIPE avocados - nothing will ruin your guacamole like a rubbery or hard avocado that won't mash. 
2.  Acid - an acid is needed for 2 reasons. One - it's yummy. Two - it helps keep the avocado from oxidizing (going brown) as quickly. The classic acid is lemon or lime juice - fresh squeezed. You can also use other citrus (grapefruit is fantastic! Tart oranges are ok. Sweet limes are yummy. Even various vinegars work. I like white vinegar or apple cider vinegar upon occasion!). 
3. Seasoning - the classic seasoning is sea salt. And not just a touch - you need a lot. Avocados are pretty bland -- so add salt. I have a personal bias for sea salts (yes, from many seas! - Hawaiian and Australian are my favorites). People also get kind of "unholy" in this seasoning arena (in my humble opinion). They want to add crazy stuff - like pomegranate seeds or goat cheese. NO! Those are not for guacamole. Those are for yummy, crazy, "Top Chef" type experiments (which I love to try also). But they are not guacamole (they are - salads. Or desserts!) But for our 52 weeks - we will stick with salts, spices, and various "Mexico-ish" vegetables - such as garlic, peppers, tomatoes and onions. Again - let's stay "holy". 
4. Something to Cut With - There are various utensils and knives to cut with - we'll explore some over this next year. I have a slight "knife fetish" when it comes to my beloved avocados. (Just to warn you.)
5. Something to Smash With - Again - the Diva has a dark side -- a whole DRAWER filled with expensive gadgets and tools to cut, dice, smash, mash, mix, crush, cube, and more! (Evil laughter fills the room). I'll share some over the next 51 more weeks - and tell you my favorites! Including the fabulous MOLECAJETE (a bowl AND a smasher - that is over 6,000 years in the making!) But really -- a fork will do. Sigh.
6. A Bowl - You would think the Diva would have a bowl collection. Nope! But maybe now I'll get one (evil laughter fills the --- oh - sorry...).  Basically, any NON METAL bowl will work. Do not put avocados nor guacamole in metal bowls people. (It makes the guacamole turn brown faster -- also -- the acid you use (lemon, lime, etc.) reacts badly and makes your guacamole taste metallic. 

See you next week. In the mean time - smash up a few avocados and sprinkle some lemon and salt on them.  The Diva.