We've all got those few foods that we just don't want to like. And occasionally, it seems worthwhile to re-try some of those foods. Others, never. My never food is olives. I refuse to even try olives. But guacamole and avocados are on my re-try list every so often. Recently in San Miguel, Mexico, I tried guacamole again on a whim. And it was SO GOOD. It could just be blamed on the fact that we were in Mexico and the avocados probably came from a few miles away, but our lovely server gave away their secret: olive oil guacamole.
He said that the olive oil cut down on that "green" taste that avocados can have, and that's why theirs was so good. A sprinkle of cotija cheese on top and their flash fried tortilla chips that are nothing like the bagged versions in America completed the amazing taste of course, but the olive oil. I made a note of it and vowed to try it at home and see if Humberto's secret held up. Cut to the chase — it did.
One of my favorite things about travel is learning more about different foods and preparation methods. This trip, this restaurant, and chatting with this restaurant owner seems like it was meant to be so I could learn to love the food most associated with my generation, the avocado.
Olive Oil Guacamole
Ingredients
- 2 ripe avocados
- ¼ cup finely diced onion
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 clove minced garlic
- Fresh cilantro chopped, about ⅛ cup, or to taste
- cayenne pepper to taste
- salt to taste
- optional finely minced jalapeno slices to garnish (I just used one slice)
- optional diced tomatoes to taste
Instructions
- Peel and pit the avocados. Mash with a potato masher, wooden spoon, fork, or mortar and pestle.
- Add in the onions, and japaleno if using, and mash some more.
- Add in remaining ingredients and finish incorporating.
- Fluff with a spatula and serve immediately.
- Cover any leftovers with plastic wrap pressed on the surface of the guac in an airtight container. You can splash a little extra lime on top before covering too for extra browning protection.
It goes great in tacos with homemade tortillas, as part of a party spread with an assortment of dips, or sometimes, as dinner with a bag of chips and a Corona. Sometimes it's just too hot outside for a "real" meal. I've since started making avocado toast and of course my avocado, whether it's mashed into a spread or sliced and spread nicely across the bread, gets a drizzle of olive oil.
Want more dips? Try beer cheese spread, dill vegetable dip, and Jessica's blue cheese dip!
