The article discusses a unique take on guacamole inspired by Food editor Daniel Hernandez's experience in Mexico City. He advises simplifying the traditional recipe by removing high-water content ingredients like tomato and onion to prevent sogginess while adding more spicy elements. The Los Angeles Times invited readers to share their own guacamole recipes, eliciting strong opinions and diverse modifications, reflecting personal preferences and cultural influences. Responses ranged from using ingredients like vinegar and lime zest to others insisting on the necessity of onion for flavor. The ongoing debate emphasizes the versatility and personal touch of guacamole, an iconic dish.
I never use tomato because of the water issue, but I do use green onion. Sometimes I char the green onion for some interest, but for the most part I just chop it and add it with the chiles. I always use a jalapeño and some serrano chiles, a lot of garlic and plenty of lime juice. For special occasions, I fry flour tortilla chips.
I use a lot of lime zest, but no lime juice. I add white vinegar instead. Other ingredients are avocado, garlic, cilantro, chopped green onions and either jalapeño or a dash of hot sauce, plus salt and pepper.
An oniony flavor is a terrific complement to avocados, as witnessed in the simple perfection that is the Cuban ensalada de aguacate y cebolla. When I make guac I use avocados, shallots, lime juice, cilantro, salt and pepper, and sometimes a little of whatever hot sauce I have on hand.
I once used a range of herbs (including dried basil and oregano) in my guacamole, but my Latino coworkers at Joe's Restaurant in Venice called it 'gringo guacamole.' So, I converted to their simple style - onion, no tomato, avocado, chiles.
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