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South Texas Guacamole
Smily - September 14, 2007 02:23:47 PM PST
Living near the Mexican border real guacamole does not include cilantro...save that for the pico de gallo...real guacamole is onions, tomatos, avocados, salt, pepper, garlic and yes lime...if you want it spicy you add serrano peppers not jalapenos
a real mexican knows that the secret ingredient to excellent guacamole is lime and a splash of black pepper and if you like it a lil spicy, keep the seeds in the jalapeno it still tastes great!
Authentic guacamole does not have tomatoes (I do like to add them) but it is not traditional in Mexico. Sure you can add anything to your \'guacamole\'. Sometimes I add fresh green tomatoes (or Tomatillos) shopped in a blender. Cilantro and lime are the key to a GOOD guacamole though. The garlic only if you love it- which I do. Garlic is sometimes used in Mexico. It depends on the region (state) you are in.
It\'s not just any avocado....It has to be a Hass Avocado....not the Florida smooth skinned one. Do a taste test and you\'ll understand and you\'ll be a believer. This “real Mexican.... if I can be classified as that” uses lime, garlic, and tomatoes, along with avocado, salt, cilantro, onion. Come on guys it’s Martha what does she know about Mexican food?
Splash of lime is how I make it, and I live in phoenix and tucson arizona so i eat it alot. Garlic chopped finely is optional, but I usually just use sea salt and black pepper. And if it still tastes bland I throw in some really hot homemade salsa stir enjoy!
Guacamole is like Barbecue is to americans. Popular all over the country, but varies slightly by location. Texas, where I hail from, has lot\'s of Oak trees, so REAL slow smoked TX \'Q is usually with Oak, since that is a native wood found in abundance in Texas. Mesquite, gets bitter after long periods, so it is best for grilling, but tastes vary. So rather than tell anyone here they are wrong, although I would think twice about recipes handed out by a yankee for foods with their origin south of the mason dixon line (Martha Stewart), I will instead throw out a tip for everyone that loves Guacamole, but hates the way it turns black overnight so you can\'t eat the leftovers in the morning to cure the margarita hangover. Save the pit of the avocado and leave it in the finished product. Will extend the life of the guacamole by two days. I swear this works, my girlfriend from Honduras, who make the best Guacamole, taught me this trick.
sandyvisaliaca - September 14, 2007 02:58:12 PM PST
Cilantro is listed twice...and yes, i use all those ingredients, except as one put it, not jalapeno, but the serranos...think I\'ll go home and make some!
Being a Mexican and having made lots of different styles of Guac over the past 40 years, I can tell you that anything goes as long as you enjoy it. I usuallly don\'t add chile peppers to my guacamole because different folks have different tastes and many times it will just burn the palates of kids who taste it. My family loves the standard guacamole I make. I use pretty much the same stuff as in the recipe posted, except that I add the juice of one lemon (not lime) per avocado and I sometimes add approximately one tablespoon of queso fresco per avocado. That is a northern baja variation which my wife taught me years ago. I always use cilantro as most Mexicans do. So, basically it is avoacado, onion, tomato, cilantro, lemon and salt. Cheese is optional as are black pepper and jalapeno or serrano. Currently, I live near Cancun and the natives here make a guacamole sauce for tacos and dipping which is very watery, but has tons of habanero. Too spicy for most folks.
juanalacubana74 - September 14, 2007 02:38:04 PM PST
That\'s because white people always trying to charge our traditional recipes to conform to their liking. That\'s why there is TexMex now. what the heck is that about? i hate it. gross. also tired of going to a Mexican Restaurant and they don\'t ever have any damn "HOT" salsa..they don\'t make it bc it\'s too spicy for them caucasians..frustrating!!!!!!!!
I grew up in southern California and spent a great deal of time in Tijuana and other cities in Mexico. I have been eating Guac at authentic Mexican restaraunts and family\\'s homes for decades. And in that entire time i NEVER and i mean NEVER ran across a tomato in my freaking guac.
What the heck is with this country that everyone has to stick tomatoes in EVERYTHING. I feels like I spend half my life telling waiters, waitresses, fast food jockies to leave off the tomatoes. However, these days EVERY Mexican restaraunt crams their guac with tomatoes and THEY CAN\\'T be removed before serving, so I have to spend 5 minutes picking out a stinking, nasty fruit out of something that they shouldn\\'t be in, in the first place.
Although I enjoy a classic Mexican guacamole, I absolutely love a Salvadorean style guacamole as well. All you need is a couple of ripe avacados(preferrable HASS) roughly smushed with a fork, add 3-5 hard boiled eggs (crumbled), add 1 to 2 tbs of finely chopped white onion, 1 tbs of lime juice, salt to taste and for garnish we grate Salvadorean cheese called queso duro on top of our guacamole. Freshly grated Parmessan cheese would work exactly the same and give the same flavor. Enjoy!!
Just because you live on the Mexican border does not make you and expert on Guacamole. It is prepared differently in different places in Mexico. Mexico is a big place. It\\\'s not like one day every Mexican citizen came together and said "Ok this is going to be the Mexican recipe for Guacamole, there will be no changes allowed." Come on people how many different ways are there to skin a cat??? "Classic Mexican" doesn\\\'t mean anything other than that is how one Mexican makes their guacamole!!!!!
Dunno if this could be considered "authentic" (Geez, I\'m an Irish chick from New Hampshire) but I do like a REALLY spicy guac with none of that sour cream, mayo, whatever other abominations people like to throw in. Here it is: Avocados, red onion, cilantro (don\'t even think about dried), garlic (fresh is best), lots of fresh lime juice, and diced jalepenos AND serranos (seeds in for the fire). For seasoning I use: coarse sea salt, coarse black pepper, lots of cumin, and lots of chili pepper. Sometimes I\'ll throw in a diced tomato on top if I\'m feeling it. To keep it from going brown (for a minimum of 3-4 days, no joke), put it in a GLASS bowl, then take some saran wrap and push it right on top of the guac all the way to the bowl, leave no space, no air bubbles, nothing. Your guac will taste fresh for days.
I live in deep South Texas about 20 mins from the border and any real mexican knows you have to have the lime to give it the great flavor and serrano peppers are well suited instead of the jalapenos, but that is personal choice. I have to say congrats on being one of the only online recipes for guacamole that DOES NOT top it off with sour cream....yuck! Everyone knows its not a real Mexican dish if its toppped with sour cream!!
Just a comment. Anybody lucky enough to be able to get their hands on the big avocados from Mexico, count yourself lucky!! I mean, once you have had those, the others just don\'t stack up. I live in Houston, and ANY Mexican meat market (carneceria) will have those. For anybody in my neck of the woods that is not sure what places...Think La Michoacana, Matamoros, Celaya, Mi Rancho, Fiesta. All I have to say is YUM!!
P.S. These \'cados are more expensive...but SOOOO worth it...about 1.29 per
Wether your a mexican-american or a mexican born and raised in Mexico is where the real difference is. SO if you like the American version you\'ll do it one way. If you like the Authentic version you\'ll do it another. Myself being mexican and living in So.Cal we like it with plenty of lemon and salt. What is added depends on the particular taste of the family...
all i\'ve seen is great but here is mine, avacado (haas only), finely chopped sweet onion, choped tomato, salsa (i make my own and always have a jar in the frig), lime, salt, pepper and the final ingredient, chopped left over rare barbeque steak. its perfect with chips
For a quickie vesion: Roughly mash one peeled and seeded Hass avocado, add 1/2 cup of your favorite salsa (drained)(I like mine to be spicy-hot), a dash each of sea salt and freshly-ground pepper, and a splash of freshly-squeezed lime juice. Mix well and serve. Freshly chopped cilantro may be added, if desired. ENJOY!
To my Mexican sista\'s, your recipes were absolutely great. Cecil, Gragrarcia and Sandy. I am still getting some very good comments on mine a week ago and I worked in a Mexican Restaurant. Tomatoes are cool but Authentic is better. Thanks a lot. Brotha Lee
I agree with cici...A real mexican Does know the key is lime juice. If you don\'t have that add lemon, it will better preserve it, give it a little more taste and stop it from going black. I would even so far as to add a clove of garlic to it to give it that kick, I would not add pepper but I would add some chile verde to spicen it up some more, if that is your style. I guess we should be happy that she did not suggest to use mayo or milk,like some people do. If you want it more creamier then stir it more and make sure all of the lumps are out. It is kind of funny she adds the lime to the pico de gallo recipe but forgets on this recipe. Seriously Martha don\'t over gourmet something that does not need to be gourmet, it is all about simplicity when it comes to mexican.
actually, here in mexico, I\'ve seen many different ways to prepare guacamole. Of course some people use garlic and lime, others don\'t. It\'s a matter of taste. You can add it serrano or jalapeño or whatever you want to make it hot. However, most of times guacamole it\'s not hot. You know why? because we add hot sauce to the food separately. For example, you dress some tacos or quesadillas with guacamole, radish, stewed onion, green tomatoe souce and some kind of hot souce (there are many different kinds of hot souce) and for some people, they add lime. Usually the guacamole that is add it to tacos is almost liquid. But you know, a good guacamole is made of a good avocado, that\'s the key. Anything else you want to add it\'s up to you
I don\'t know about the cilantro in guacamole but everything else looks okay I guess. Only back at my grandmas house, more affectionately called Garcia Bar and Grill, we don\'t use jalapenos or serranos unless we absolutely have to. We use little round chiles for ours. I don\'t know what they\'re called but we have alot growing in South Texas. And I totally agree that it needs lime juice.
Usually when we have Carne Asadas y Vironga (Budlight Preferably) we make Guacamole with onion, serrano chiles, taomatillos, tantito cilantro, and lime, and a splash of milk....I know I know that sounds weird but it makes it even more creamier and tastes con madre with chips. Dont overpower the Guacomloe with all the addins. Oh I fogot....add salt to taste. It especially tastes better when the Cowboys are playing and your carne asada is done and the tortillas de maiz are warm and la ceoola is hot with lime on the bowl y la arroz makes you mouth even water more... forget this trying to expalin you guys this stuff Im gona go and spark the pit up and go to HEB and to the Carneria los Tejanos on Mcpherson...$1.49 lb for fajita
South Texas Guacamole
Smily - September 14, 2007 02:23:47 PM PST25 of 29 found this review helpful.
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missing something...
ceci l - July 2, 2007 03:01:58 PM PST22 of 25 found this review helpful.
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Need Lime, Garlic, more Cilantro and NO TOMATOES!
Adolfo D - September 14, 2007 02:51:24 PM PST16 of 18 found this review helpful.
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EXCUSE ME!!!!!
gragracia - September 14, 2007 02:30:57 PM PST12 of 15 found this review helpful.
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lime and garlic
matt - September 16, 2007 11:37:11 AM PST3 of 4 found this review helpful.
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Ho Ho, simmer down now kiddos
Pcullens - September 14, 2007 03:36:43 PM PST1 of 1 found this review helpful.
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hmm...needs two more items, i
mr_jay8 - September 14, 2007 02:09:40 PM PST6 of 12 found this review helpful.
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Avocados
dan - September 14, 2007 02:15:10 PM PST4 of 8 found this review helpful.
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classic mexican guacamole
sandyvisaliaca - September 14, 2007 02:58:12 PM PST2 of 4 found this review helpful.
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avocado seed
sundieh - September 14, 2007 02:56:14 PM PST1 of 2 found this review helpful.
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Guac from a Mexican.
Mr. NLP - September 14, 2007 02:54:38 PM PST1 of 2 found this review helpful.
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Even Better
Dr. Matt - September 14, 2007 02:29:14 PM PST1 of 2 found this review helpful.
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???????????
juanalacubana74 - September 14, 2007 02:38:04 PM PST1 of 2 found this review helpful.
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Freaking Tomatoes in EVERYTHING!!!
Kirk Hering - July 7, 2009 10:19:27 AM PSTWas this review helpful to you? Yes - No Report Abuse
I
lisa_cabot - May 22, 2009 11:01:08 AM PSTWas this review helpful to you? Yes - No Report Abuse
Alternative Salvadorean Gaucamole Recipe
Acura I - April 23, 2009 02:33:02 PM PSTWas this review helpful to you? Yes - No Report Abuse
Culturally Retarded
Bronson E - April 20, 2009 03:53:42 PM PSTWas this review helpful to you? Yes - No Report Abuse
My own little version...
ljbassx - August 17, 2008 07:15:34 AM PSTWas this review helpful to you? Yes - No Report Abuse
What, no lime??
CarMat - June 17, 2008 10:13:27 AM PSTWas this review helpful to you? Yes - No Report Abuse
Mmmmmm...guacamole
Big John - May 5, 2008 03:37:43 PM PSTWas this review helpful to you? Yes - No Report Abuse
depends on the mexican
vmajesty25 - May 3, 2008 02:06:09 PM PSTWas this review helpful to you? Yes - No Report Abuse
try this little addition
the breeze - April 14, 2008 02:41:28 PM PSTWas this review helpful to you? Yes - No Report Abuse
Quickie Guacamole
drmikej - October 28, 2007 01:50:43 PM PSTWas this review helpful to you? Yes - No Report Abuse
Avocado Bandit
touch r - September 28, 2007 10:02:47 AM PSTWas this review helpful to you? Yes - No Report Abuse
Tex-Mex guacamole
dazzjohnson - September 28, 2007 06:56:01 AM PSTWas this review helpful to you? Yes - No Report Abuse
Martha does not know Mexican...
Larry A - September 16, 2007 02:19:39 PM PSTWas this review helpful to you? Yes - No Report Abuse
there are guacamole variations
aiso70 - September 16, 2007 12:11:59 PM PSTWas this review helpful to you? Yes - No Report Abuse
Hmmm
tiffany g - September 16, 2007 12:00:46 PM PSTWas this review helpful to you? Yes - No Report Abuse
Ever added This to it?
ronald l - September 16, 2007 11:58:59 AM PSTWas this review helpful to you? Yes - No Report Abuse
Heart heathy version !!
eek - September 16, 2007 11:58:32 AM PSTWas this review helpful to you? Yes - No Report Abuse