Rockin Guac!

I’ve been making this guacamole for at least a decade.  I essentially learned it from watching table side preparation at a variety of Mexican restaurants in Chicago while in law school at Northwestern.  The title “Rockin Guac!” comes from a time in my life when a lot more things were rockin’, and I could still sleep in most Saturday and Sunday mornings.  Oh, those were the days….

This guac is certainly a crowd pleaser.  It’s a rare event where the guacamole bowl isn’t scraped nearly dry.  If you love guacamole, it may be worth your while to invest in a guacamole bowl because the ability to use the little pestle to ground the juices and guts out of the jalepenos and garlic makes a difference.  Alternatively, you might try using a food processor with half of the avocado to get the same effect.

This is probably such a simple thing to say, but the key to a good guacamole is to use very fresh ingredients and ripe avocados.  I’ve made the mistake of using a not quite ripe avocado in the past, and no amount of salt can save it from the trash.  I’m also a purist when it comes to guacamole.  No mayonnaise for me.  No cheese, corn or seafood thrown in.  I also use green onions, not red because I am allergic to red onions.  If you are a red onion lover, then that might be a good substitution here.  But try it with green onions first, which are much milder, and see whether you like it.