GUACAMOLE
A fine Guacamole is an intensely Indian dish, from the land of the Mayas, Olmecs, Nahuatls: Mexico and Central America. No one knows where chile and avocado first met, but it was somewhere in the soft and fragrant country of the Tropic Americas. This is a recipe from the northernmost part of this world, here on the Rio Grande.
The quality of your Guacamole depends primarily on the quality of the avocado and the savor of the chile. The rest is a gentle balance of other flavors, to accent but not cover the avocado and the chile.
Ideally, the avocados should be quite soft, heavy in the hand and with a clean, oily smell. Avacados picked late in the growing cycle will ripen to perfection in about a week or so, but if they are picked too soon, they will never be right.
The chiles are much a matter of taste, and the choice of the chile to a large part gives the guacamole its character.
That's right, it's a history of guacamole, which is just as useless as sealRborders posts
2006-08-18
08:53:25
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13 answers
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asked by
Kubrickian
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Politics & Government
➔ Immigration