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guacamole

guacamole

I have very strong opinions about guacamole. Fortunately for all of our sakes, this isn’t the kind of site devoted to didactic culinary lectures; it’s not that my way is right and your way is wrong. [Don’t I sound so mature today?] If you love guacamole with chopped tomatoes, or red onion instead of white, lemon instead of lime or, like a former president of the United States, with garlic in it (shudder), you should just go ahead and keep doing you. You’re cooking for you, not me. And I will eat it, preferably with a salt-rimmed margarita or paloma. I have never turned guacamole away; I am not a monster.

all you need
a good mince

But, ahem, my way is so much better! [Welp, the high ground was fun while it lasted.] My favorite guacamoles are more like an avocado salad with a minced white onion, chile and cilantro flavor bomb of a lime dressing. I make it first, right in the bottom of the bowl. I do not skimp on the lime but I basically never do with citrus. Then, you score up your avocado halves, scoop them in and gently turn to coat them in the dressing. Taste for salt and flavors and adjust everything to your liking. You’re done!

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About Bob Lucas-Clark

Bob Lucas-Clark
I have transitioned from a successful corporate marketing career to starting a successful online business. My focus is helping people start their own online businesses. At the same time I am thrilled to have my own blog about one of my true passions: Cooking, Food & Wine. Enjoy my blog and thank you for stopping by.

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The book launch will be right here in New York City two weeks from tonight at Barnes & Noble Union Square. Amanda Hesser of Food52, New York Times, and James Beard Award-winning fame and I will chat, and a book signing will follow. Prepare to spot all sorts of Smitten Kitchen Family Members, eager to share stories about what a terrible cook I was as a kid.

Will you come say hi? I hope you do. I hope we get to hang out.

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