lol finally the authentic recipe for guacamole! no garlic, sour cream or any dumb spices 🙌 and yes i'm mexican, born and raised, i've been making guacamole this way since i was a kid and i can assure you theres no better way
I just received my copies of Genius Food and Genius Desserts and this was one of the ones I earmarked to try so thanks for this as I wasn’t clear on the procedure. Also, Mr Santibanez is so clearly in love with Mother Nature’s gifts and so humble at the same time. Thank you for sharing the recipe and technique.
Omg, wow!! I love guacamole! THIS guacamole is magnificent! So delicious! By far the best I’ve ever had. What a difference?! This is my go to quac from now on. Thank you!
I’m Mexican so I’ll be the judge of this haha. In seriousness though, I hope to see more hispanic dishes done in the future. Always interested in seeing and learning new foods
Wow... I honestly thought, "Seriously? Another video guacamole video?" I thought I knew how to make guac... and I was proven wrong. Thank you for this wonderful and very informative video, Food52!
Watching the technique on cutting the jalapeno was a surprise payload! I don't make much guacomole...but I do make my almost-famous hot-pepper relish with jalapenos, seranos, green tomatoes and onions in a sweet pickle mix. I grind the hot peppers in a commercial grinder....and when they are spicy the vapors will give you vapors. Thank you for demonstrating your wonderful recipe and methods.
I followed along but chopped all the "sauce" ingredients in a mini-food processor (everything but the avocado). Worked out fine, and if I were in a fast paced restaurant situation I would definitely do it that way. Not sure I agree with the cilantro comment about adding the stems removes the soap taste experienced by some. Only some people get the soap taste (Ina Garten, for one), and it's due to a gene (which thankfully, I don't have).
I grew up with avocados and guacamole. The first recipe I was ever given (in my mid-teens) used ketchup!!! Yikes. Everyone I made it for loved it. Everyone, that is, except me. ;) When I got a little older, it dawned on me that I didn't need that sweet, tomato-y stuff in my guac. Heh. It's amazing what we get used to when we get off on the wrong foot. Think for yourself and eat food the way you like it and, in this case, the way it should be eaten. /;))) I should probably say that we had always eaten our avocados by slicing them in half, removing the pit and putting something akin to a vinaigrette in the hollow, one half per person, as a first course. The ketchup-using recipe came from an aunt who had "picked it up" in Vera Cruz -- may have started out there as diced tomato...
After making quite a few salsas and guacamoles, and avocado and tomatillo salsa, I learned that another extremely important ingredient is WHITE onion. Cannot emphasize enough that it has to be white. Any other onion way to bitter /pungent and completely ruins fresh salsas and guacamoles.
This is the recipe that made me a guacmole lover! But for heaven's sake, what are those weird cylindrical objects Kristen is wearing around her neck IN EVERY FOOD 52 VIDEO? Some adult version of a security blanket?? It's odd, and distracting.
