National Guacamole Day

This delectable dish is so good it’s got 2 Days on the food calendar. 

Chef/Humorist makes Guacamole

Simple fresh ingredients – National Guacamole Day; September 16 & November 14

Guacamole has its roots in Aztec culture as early as 500 B.C., when the native peoples would mash the avocados which were everywhere with a mortal and pestle called a molcajete. They would add tomatoes and salt to make a food accompaniment.

Of course in the last 2500 years or so there have been some variations on this recipe,  there are a million different recipes on line 90% the same some trying to be different for the sake of being different, making it hot for the sake of making it hot. Most of the stuff you add masks the subtle flavor of the avocado. Of course in the south they will use mayonnaise to add fat the fruit that has the most fat of any other. What’s up with that?


The guacamole I’m going to make has simple fresh ingredients inside and a few more on the outside that people can use to customize their experience.

I’m gonna use ripe avocado, some minced onion, some seeded and chopped tomatoes. Since I like a smoky flavor I’m just going to add a couple dashes of chipotle pepper, a dash of smoked paprika and about a tsp of adobo. Sprinkle some fresh coarsely chopped cilantro on top and turn altogether. I don’t like to mush everything, I want to see my ingredients. What you see you can taste.

A lot of recipes call for lime. Lime does help stabilize the color but again it can mask the flavor. If my avocado is not fully ripe I will add some lime as a harder avocado doesn’t have the same flavor. If you’re going to let the sauce sit, and I like to give the flavors a chance to meld, cover with cling wrap pressing the wrap onto the surface of the guac. This keeps the air out. It’s the oxidation that turns the avocado brown. Refrigerate for a couple of hours before you eat it. Remove the wrap and If anything turns brown it’s just going to be the top layer so gently stir the pot and no one will be the wiser.

One variation I do when I need to stretch the product is to incorporated roasted sweet red and green peppers. You can’t use hot peppers to increase volume cause a little bit goes a long way.

Serve the sauce with organic, gluten free non GMO chips and sides of, lime, your favorite hot sauce, and additional salt and finely chopped cilantro. Enjoy with a margarita.

Ciao For Now

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Sippin Sapporo at the 2014 Atlanta Food Expo

Chef/Humorist Vinny Verelli – 

Was at the 2nd Annual Atlanta Food Expo to emcee some culinary competitions and in my free time went around the trade show floor meeting exhibitors and learning about their products and services. The best booths were the ones giving away samples. And you can’t do better than a beautiful woman pouring beer. My favorite was the Sapporo Reserve.