“secret recipe” guacamole
And then, all of a sudden, I had a full-time job.
“You learn the value of wine when you work,” my mom whispered conspiratorially as she handed me a glass. I was at the stovetop preparing the third “work-week dinner” of my life, a stew of canned tomatoes, chickpeas, olives and farro. By the time I’d reached the end of my week I’d learned the value of quite a few things: sleep (hello, 6:30 a.m. conference calls!), well-packed lunches, thermoses that keep tea hot for more than 30 minutes, and cheese (which I now devour straight from the wax paper within 5 minutes of arriving home).
All in all I couldn’t be more thrilled to be working. My first week had me so engrossed I ate only one lunch a day instead of my customary three, and when I did eat it was with a ravenous craving for comfort food. Of course comfort food carries slightly different connotations here in Southern California, and when the weekend arrived I was ready to make not macaroni or mashed potatoes, but guacamole.
Oddly enough, my South African family has a rich and varied history with guacamole. Sometime after my uncle traveled to Mexico we instituted guacamole competitions at our family reunions, and the culminating event took place last October at my mother’s 50th birthday celebration. While taco meat sizzled and margaritas circulated widely, relatives and friends thronged round the competition table, where each contestant set to work with their allotted 4 avocados. There were the regular ingredients—garlic, onion, lime, tomato—and then there were the heralds of innovation—sriracha, corn, curry powder and Parmesan. The winner enjoyed first pickings from the piñata, not to mention a brief moment of honor in which all the guests reverently (and irreverently) bestowed slaps on the back and applause.
My original recipe—avos from the garden and limes from a neighbor’s donation bucket, with a squeeze of crushed garlic and a bit of chopped tomato—is still a favorite, but I’ve recently adapted it to include a few secrets from past competition winners. Up to now I’ve only held second place, but when the next family gathering rolls around I plan to be ready…
Guacamole with Garlic, Cilantro, Cumin and Parmesan
I love adding cumin to my guacamole (a secret tip from my uncle) and if you’re feeling adventurous give the Parmesan a go as well, courtesy of our family friend Mark.
4 ripe avocados
juice of half a lime
2 cloves garlic, crushed
half a large ripe tomato, chopped
half a medium onion, chopped
handful cilantro, chopped
1 tsp. cumin
salt & pepper
freshly grated Parmesan (optional)
Peel and gently mash the four avocados. Add the lime juice, garlic, tomato, onion and cilantro and stir to combine. Add the cumin with the salt and pepper, then taste and season accordingly. Add the Parmesan if desired and enjoy with chips!