Our thirst has been quenched and appetizers have been eaten, it was time to get to the “cooking” part of of Josephina’s class. Whenever you think of throwing a “Mexican” themed party, what is the first food item that comes to mind? No, not a margarita (that comes LATER.) Guacamole…that’s what I’M talkin’bout.
For years, guacamole and salsa have been homemade staples in this Mexican food loving family’s household. Naturally, I was curious how Josephina’s recipes would differ from ours. I’m excited to say that her guac is totally different from mine and she opted to make green salsa instead of red. I have actually never made salsa verde before so…yay!
En mi cocina, I have always made guacamole with avocado, sweet onion, tomato, cilantro and spices. That’s it. According to Josephina, guacamole should contain ten ingredients (and no tomato…whaaat?) I’ll be honest. Her recipe is delicious. At this very point, our 12 year old son decided he loved guacamole (he wouldn’t even TOUCH it before.) Now, he asks for it all of the time. Parents: 1. Kid: 0. We win. She also mentioned that typical guacamole will start to brown and spoil within 30 minutes. This recipe will last for hours. So, next time you’re at a party, you might want to pay attention to how long the guac has been sitting around before diving into it.
Avocados , or Alligator Pears, are fruits grown on trees in warmer areas such as Southern California or Mexico. Providing nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid, avocados are a great addition to any diet. They also act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit. Containing 3 grams per serving of monounsaturated fats, avocados may help to lower blood cholesterol if used in place of saturated fats. (from Avocado.org)
So, how does one go about choosing the right avocado for guacamole? The best way to tell if a Hass avocado is ready for immediate use is to gently squeeze the fruit in the palm of your hand (avoid squeezing with your fingertips-you’ll bruise it.) Ripe, ready-to-eat fruit will be firm yet will yield to gentle pressure. Here’s a quick chart to help you visualize when a Hass or green skin avocado is ready to use. Take note that for the Haas variety, you need to look and touch whereas the green skins just have to be felt (as they don’t change color.)
Cinco de Mayo is quickly approaching…bring these fabuloso foods with a side of “cha cha” and a pitcher full of “arriba” and you’ll be the hit of the party…or maybe you’ll end up as the pinata…it depends on the size of the pitcher.
Up next, we’ll be talking salsa verde and margaritas!
(to be continued…)
Honest blogger found here: Part of our vacation was sponsored by BookIt.com. Although activities, such as this class, were not. As always, 100% my opinion. Refer to my disclosure policy with any questions.