If I sat here and told everyone “the guac is extra,” many of you would know exactly what I am referring to. Those four words have started a world-wide phenomenon. The creati
on of memes, t-shirts, phone cases, and bracelets display that loyal Chipotle customers know “the guac is extra.” Guacamole, an iconic topping and beloved appetizer cherished by many, was not always my food of choice. It took a few years of maturing, but thankfully I got there.
My earliest memory of guacamole, and avocados in general, was eleven or so years ago, when my parents would order it as an appetizer wherever we went. Whether it was The Cheesecake Factory (which serves satisfactory guacamole at best) or a local Mexican eatery, our meal would always begin with what I saw as a bowl of green mush. As a child, I was never one to courageously step outside my comfort zone of chicken nuggets, mac-and-cheese, and fruit loops. To me, those were the three “holy trinity” food items that were crucial for survival. When my parents would order guacamole, I would try to be a good sport and taste it; however, as soon as my tortilla chip grazed over what I saw as a slimy, chunky, green concoction, I would quickly save the chip from losing any more of its precious flavor and pop it in my mouth instead.
Years later I left my immature, young self behind and switched from eating chips with a side of guacamole to eating guacamole with a side of chips. My chip to guacamole ratio has drastically changed, and ever since I got over my fear of chunky “fruits and vegetables” chopped and combined, I began to realize the true beauty of this Southern Californian staple.
Growing up in charming Southern California, my family went out to Mexican food at least once a week. We had our favorites that we would rotate through and every so often we would try a new restaurant in hopes of possibly finding a diamond in the rough. However, time after time, we always found ourselves gravitating towards a small hole in the wall restaurant: La Siesta. As a child, I despised this place. I thought it was gross and greasy, but little did I know grease was a defining part of Mexican-American cuisine and is sadly what makes the food so appetizing. My mom, dad, and two sisters began to bribe me to go to La Siesta because my hatred for it had grown so strong. It got to the point that the four of them started to bribe the youngest child of the family with Virgin Margaritas. My parents continued to promise me if we went to La Siesta, I would be able to order a Virgin Strawberry Margarita, which to me made it more than worth it.
My parents’ love for Mexican food was passed on to their three daughters and has become the ultimate bond between the five of us. The first meal I have whenever I go back home is authentic Mexican cuisine because “Mexican” in Alabama does not come close to my high expectations. Southern California’s Mexican food is a fresh culmination of street-style tacos, over-sized burritos (that often include fries inside), and guacamole served in molcajetes. Molcajetes are the Mexican take on mortars and pestles. They can be used to crush spices or to make guacamole and salsa.
I have grown substantially from the days where I would barely allow my guacamole to touch my tortilla chip. Now, I put guacamole on just about everything, including tacos, salads, toast, and even on fries- another California tradition. Because guacamole has become its own food group in my family’s eyes, it is always in the house. Most families have those staple food items they will always keep in the pantry- eggs, milk, flour, etc. Yet, my family always keeps homemade guacamole and a couple avocados in the fridge. Store bought guacamole will never do the beautiful avocado justice, therefore, my mom prepares it on her own using a few ingredients that have shocked many- bacon and mayonnaise. Mayonnaise brings life back to avocados when you have let them get too ripe, and bacon just makes everything better, guacamole included. This recipe has become an iconic staple in even my extended family’s eyes that while we waited for our Thanksgiving feast this year, my aunts, uncles, and cousins indulged in my mom’s guacamole recipe.
While she may want me to deceive you all and tell you she makes her own chips as well, she is not that talented yet. Instead, we buy our chips from a restaurant called South of Nicks. It may seem absurd to spend twenty dollars on two bags of chips; however, warm, fresh tortilla chips will beat store bought Tostitos any day.
Together, the authentic tortilla chips and homemade guacamole create a nostalgic vibe I will never get over. My mom’s guacamole recipe brings together some of my favorite flavors. The smoked bacon combined with ripe tomato balances each other just as the addition of salt and pepper compliments the simple avocado. What makes guacamole so versatile is the ability to personalize the dish; however, you may choose. Add corn. Add cilantro. Kick up the spice and add jalapeño. The options are infinite when it comes to guacamole, therefore, you can cater it to anyone’s taste buds and preferences.
While I am thankful that my taste buds have changed for the better as I have grown older, I sometimes think of all the money I could be saving at Chipotle if I still did not like guacamole. But, that extra dollar and eighty cents gets put to good use every time. Guacamole is a brilliant Mexican tradition that has become a clear part of American culture. Whether you are making it fresh, or willing to pay a few dollars every time you are at Chipotle, it is, and always will be, worthy of every cent (and calorie).
My Mom’s Guacamole Recipe
2 Ripe Avocados- ¼ Cup Yellow or Red Onion
- ½ Cup of Tomatoes
- ½ Cup of Bacon Bites
- 2 Tablespoons of Mayonnaise
- Salt and Pepper to taste
Optional:
2 Tablespoons of Cilantro
1.Cut your avocados and remove the skin and seed.
**(Do not throw the seed away because when storing the guacamole placing the seed somewhere in the container will keep it fresh and prevent it from turning brown.)
2. Cube your avocados to make them easier to mash. Place all avocado into a large mixing bowl.
3. Use a fork to mash the avocado. Do not over mash, guacamole should be slightly chunky.
4. Add onions and tomato and mix together with a large mixing spoon. (Add corn here too if you would like!
5. Add bacon and mayonnaise and mix together until mayonnaise is completely combined.
6. Add salt and pepper to taste (and cilantro if you would like).
7. Serve and enjoy!
