National Spicy Guacamole Day is celebrated 14 November in the US.
A fantastic thing about sojourning through Latin America is the abundance of inexpensive avocados, the base for guacamole – but for much more. Chile has an exceptionally insane love affair with this green, pear-shaped fruit. You’ll even be served hotdogs smeared with it creamy flesh!
Cut one open and sprinkle it with salt and chili powder for a quick snack. Or after a long day of hiking, volunteering or sightseeing, whip up a batch of guacamole serve it with chips and crack open a beer. Guacamole is also goes great with a plate of beans and rice – or on burritos, quesadillas, tacos or fajitas. If you’re heading out to visit ruins or a short trek, make sandwiches of this classic Mexican dish.
Unfortunately, in much of Latin America, “guacamole” is avocado whipped with mayonnaise (!). If you’re looking for something more authentic, why not make it yourself?
Here’s is my personal recipe for guacamole.
Estimated preparation time: 10 minutes
For: Vegetarians (or ANYone!)
1 ripe avocado, smashed with a fork
1 small onion, finely chopped
2 cloves of garlic, finely minced
1 tomato, finely diced
juice of 1 small límon
Salt & chili powder to taste
Mix all ingredients together. Serve with chips, or as sandwiches (great for breakfast or any time!).
In Mexico and Central America, avocado is called aguacate. In most of South America, the name is palta.
Good quality, spicy (picante) chili powder can be difficult to pick up in South America, where chili is called ají. When you see it, stock up!
In Ecuador, avoid ají de seco, which is an extremely mild (almost tasteless) chili.