The OG Guacamole

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The OG Guacamole

Hi, my name is Olivia, and I am an avocado addict. Yes, the truth is out. But let’s be real — who doesn’t love avocados nowadays?! Avocado toast literally runs half of cafés in this country. Okay now, we’re not here to talk about avocado toast. Today, we are here to talk about her equally delicious and important cousin from Mexico — Guacamole. So, why the OG Guacamole? Personally, guacamole is one of those recipes that I like to keep pretty basic and close to its original roots, hence the name “OG Guacamole.” While it’s fun to mix up the ingredients to make the recipe more unique, I wanted to give you a go-to guacamole recipe that you can always count on! With that said, let’s get into the recipe!

Texture, Acidity, and Seasoning

When it comes to making a good guacamole recipe, there are 3 important factors to take into consideration: texture, acidity, and seasoning. It’s important to know that these are all components that depend on your own personal preference and can be changed. At the end of the day, you’re going to be the one eating the guacamole. So although I have provided a recipe, know that you can always adjust these components to your liking!

Texture: Smooth or Chunky?

I have recently discovered that the texture of my guacamole is very important to me. I’m kind of an in-between smooth and chunky kind of gal. There’s something about smooth guacamole that does not sit well with me, and I also don’t want to just be eating chunks of avocado. I like having the creaminess of the mashed avocados, but also having some texture from small chunks of avocado. As for mashing the avocados, you can use a rubber spatula, a masher, or pass them through a wire cooling rack — whatever method works best for you. BUT. My favorite way to mash avocados is by using what God gave me. My hands. Don’t worry, it’s not as disgusting as it sounds. I put on gloves and squish the avocados until I reach my desired texture.

Acidity

For me, acidity is crucial for guacamole because you need something to cut through the creaminess of the guacamole. The guacamole is pretty heavy and dense, so the acidity also helps to lighten it. I like for the acidity of the limes to be a prevalent flavor in the guacamole; so, while you’re making the guacamole, add in the lime juice a little at a time, and taste it after each addition. Add less or more than what the recipe calls for depending on your preference.

Seasoning

The main seasoning for the guacamole is salt. I know a lot of people are light-handed when it comes to salt because of the sodium, but, FOR THE LOVE OF GOD, DO NOT BE AFRAID TO SEASON!! Again, the guacamole is creamy and heavy, so you need more salt than you think in order for the flavor to come through to your palate!

I Know My Avocado Mash

I’ve spent a total of 6 months of my life making some kind of avocado mixture in a professional setting. I know that may not seem like a lot, but when you’re making it multiple times everyday, I think it’s a substantial amount. The summer of 2018, I worked at an Australian café called Boundless Plains Espresso in New York City for 3 months (summer break), and the main food item was avocado toast. Although it’s not guacamole, they’re related. Like I said, guacamole is simply avocado toast’s cousin from Mexico. They share the same crucial factors — texture, acidity, and seasoning. Then, the spring of 2019, I interned at The Pelican Hill Resort in Newport Coast, CA, working in The Coliseum Pool & Grill. I also worked there for 3 months and made guacamole daily.

With that said, I think I know what I’m talking about when it comes to making an avocado mash base. Hopefully, you now trust me enough to try this recipe out! Enjoy the summer with a nice large bowl of guacamole by your side and, as always, I will talk to you in my next post and have a great day!