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August 1, 2005

Work in Progress: Pretend You're at El Vez Guacamole

Okay, so I've obviously obsessing over El Vez and their guacamole. I think it's because I'm kinda surprised I like it. Tonight, I tried making it at home. I think it still needs a little refinement, but it's pretty good.

The recipie thus far:


2 avocadoes
2 Tbsp salsa, drained
1 lime
1 large pinch salt

Cut the unpeeled avocodos in half, then twist to seperate sides. Remove the pit with a spoon. Use the spoon to seperate the halves of the avacado from the skin. Cut the avacado halves into pieces roughly 1/2 inch by 1 inch and put into bowl. Add the salsa (I drained it by scooping it from the jar with a fork). Zest and juice the lime into the mixture and add salt. Mix to combine, until desired consistency.

It's not perfect. Part of the difference is that, as a shortcut, I used salsa from a jar instead of fresh tomatoes and onion. I think I'll use salsa again, but next time, I'm going to try to use the "fresh" salsa from the refrigerated section.
I had "1 clove garlic" in the recipie at first, but I've decided now that it's upsetting my stomach, so I've killed it. Next time, we'll assume the salsa has enough garlic to handle it.
Overall though, it was pretty good, especially for something I've never made before. I was most concerned with duplicating the strong lime flavor that El Vez's has. I definitely got that.

Did I miss an ingredient, or ignore a flavor that you remember? Let me know, I want to get this right!

Posted by Janice Ryan at August 1, 2005 11:27 PM

Comments

It was missing giant, rotating, gaudy, bicycle.

Posted by: Terrence Ryan at August 2, 2005 12:06 AM

I guess I'll have to pay more attention during my next Starr Crawl, but the only thing I can remember about El Vez's guacamole is that the avocado is always ridiculously fresh and delicious. As far as general guacamole rules.... With the garlic, I find that the powder form works very nicely in guacamole, it adds a nice garlic flavor without being as overpowering. Some finely minced jalapeno (seeds removed unless you want it to be really spicy) would be great, too. Finally, one very important word...CILANTRO.

Posted by: Dan at August 2, 2005 8:48 AM

Also the Charo bar stools - you can't forget those.

Posted by: Ryan at August 11, 2005 11:22 PM

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