Mashing the avocado too much, not respecting the hierarchy of ingredients, choosing the wrong spice… A Mexican chef lists the mistakes in making guacamole.
A true standard of Mexican gastronomy, guacamole, this avocado-based condiment listed on the UNESCO Intangible Heritage List has earned a special place on our plates. Slipping into a burrito or simply enjoyed with a tortilla during an aperitif, the few ingredients needed to make it suggest it’s extremely simple to make. Not really, according to Grant Booth, chef at El Guacamole restaurant (1) in the 10th arrondissement of Paris. An expert from the northern Mexican city of Sonora shares the mistakes to avoid when making traditional guacamole this summer.
Not choosing the right ingredients
“In my family, we make guacamole with avocado, onion, lemon, lime, green jalapeño pepper, salt and that’s it. In many regions of Mexico, tomatoes are also added,” explains Grant Booth. While everyone has their own preferences, to make a recipe successful you must first choose the right ingredients; The meatier the better the guacamole. As for the tomatoes, “we choose ones that aren’t too ripe to retain the chewiness and not turn the guacamole into puree,” advises the chef. Finally, freshness emerges as a point of reference for a bouquet of coriander, white onion, lemon and green jalapeño pepper.
Disregarding hierarchy
As tempting as it is to throw all the ingredients in a bowl, mix and call it a day, it’s important to respect the hierarchy of making guacamole. “We start by mashing the avocado with a mortar or a fork,” explains the specialist. But be careful not to grind it too much, which is a very common mistake. It’s always nice to discover pieces there.” Then comes the lime, this magical ingredient not only adds vibrancy to the guacamole, but also acts as a repellant for any unsightly brown marks associated with oxidation. At the end, add onion, jalapeno pepper, cilantro and tomato.
Choosing the wrong spice
Cumin, paprika or even pepper… If it’s tempting to spice up your guacamole by indulging in the thousands of possibilities in our spice cabinet, Grant Booth recommends using only salt. Anyway, if you want to make guacamole in pure tradition; “In France we tend to add pepper, which I don’t. But in fact, we can absolutely let our imaginations run wild and add whatever we like, like fruit.” It just won’t be real guacamole.
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Wait before tasting
There is no secret. To enjoy a guacamole worthy of the name, full of freshness with a creamy texture, you need to serve it “immediately,” insists Grant Booth. Otherwise, ensuring its preservation to avoid oxidation is essential; Therefore, it is necessary to shoot it in contact, that is, to put the film directly on the product. A solution that remains temporary. Another tip is to slide the pit of the avocado into the guacamole. Containing citric acid, it helps fight any black spots.
(1) El Guacamole, 37 rue Yves Toudic, 75010 Paris. Phone: 09.52.40.06.55.
Source: Le Figaro
