I’m pretty sure I witnessed the man who makes the best Guacamole on the planet a few days ago. He has all the credentials – we were in Old Town Scottsdale, eating lunch at The Mission which offers a modern Latin cuisine blending culinary influences from Spain, Mexico and Central and South America.
I’m just sorry I didn’t write his name down – he was a charming man and didn’t mind at all that I took photos throughout the experience. The only problem is that I’m sure I’m going to even fail at the first hurdle. His avocadoes were splendid specimens – meaty and fully ripe, unlike the ones I seem to be able to get here.
Here is how to (vaguely) make the stuff:-
Ingredients required (your guess is as good as mine with some of them so I’m not going to list them):-
Chuck in the chopped tomatoes (minus the seeds), about a teaspoon of chopped garlic, all that chopped red onion and green pepper you see and some sort of leaf that he told me was Mexican but similar to mint, salt, pepper, whatever else was on there that I can’t quite make out. He didn’t add any spice to ours but had some mean looking sauces to squirt in if you wanted to fire it up a bit:-
Finished product, in a bowl with pumpkin seeds on top – delicious!
Served with fresh taco chips or pitta bread, or whatever else you want to serve it with.