It is time, tomatoes and onions in your guacamole, America

Like many in Southern California, I grew up with guacamole, as is made almost everywhere in the United States, from the Tex-Mex joints to the west coast of Margarita-Häuser. The basic ingredients of avocado, tomatoes, onions and lime juice have treated the Mexican style. Chile and garlic are also present in most health insurers, but not always (in a spice -sensitive culture).

These are the central ingredients that are known to millions of people, the guacamole from chains such as Taco Bell and El Polo Loco or in the diversic classics such as the original El Cholo in the Western Avenue, which exposes a recipe in 1955 or in the distinctive classics Like the original El Cholo.

With a universal standard that is deeply rooted in our heads, it should not recover that this meal can become real. At the same time we changed and experimented

US home chefs have Such an affigion view From Guacamole that they continue and accept their most ridiculous moods. The big pea-in-guacamole controversy From 2015, this presidency is the part of a chain of anger media that are annoyed by the ingredient, which become viral and are declared a sunszent. I am generally not an anti-innovation, but sometimes it feels like boldness and chaos are the main goals.

Today Mexican or Alta California Guacamole Guacamole made a canvas. And that's good for LA, there is Cef Josef Centenos Guacamole in Bar Amá, although it is hardly noticeable, and Mexican furikake in the “smashed avocado” by chef Josh Gils Mírate in Los Feliz, which is overal. In Damian, chef Chuy Cervantes offers a deep bowl of guacamole

All of these expressions work in their own way, part of the surprise groups that we expect who exercise the food. But at home and for the Super Bowl of this weekend I suggest another route for your guacamole: subtraction. If we remove two ingredients that are seen as holy for Guacamole base, we can have a different state of the old avocado -nirvana in the direction of a different state of avocado.

It is time to drop the tomatoes and onions from the Guac, People.

Who subtracts these apparently central ingredients? It is that tomato and onion are almost all water, about 90% to 95%. Anyone in contact with the avocado, tomatoes and onions in a few minutes a bright sad and damp. When I noticed this during the observation, a light bulb went in my head that I never switched off.

I understand that the ingredients are “festive”, introduction to the Ticolor flag and the Ticolor flag from White Mexico. But 2025 and Donald Trump is back in power, Explain a trade war Against our closest allies and economic neighbors, we concentrate as much as possible on avocado. The costs for avocados from the border rose culturally when Trump's recipes go into efforts to punish imports.

No, let's be born in an unapologist for the next four years. Totemic flavors. Heat.

Remove chile and lime, choose the garlic, become liberal with the sea salt and make a guacamole that gather people's eyes in every game or themselves. Use a volcanic rock molcajete or mortar and damage the fruits and serve, perhaps with a pinch of coriander that is chopped at the top.

The influence of the metropolises

I recorded this type of Guacamole machine years ago, about my closest friends, which lasted the part of my life that I spent in downloadn Mexico City. I would hang around on lazy weekends -on the roof or terrace of someone or at home in Colonia Jarez and hear the streets of the streets.

We would grill meat and nopal paddle and make a simple, super spicy guacamole practical on many occasions. Less on Sundays.

Every time I shared these guacamole in my return to Los Angeles, the meetings go a little nuts about it.

Who Serrano and not Japaleño, the pepper in the mainstream guacamole? Jalapeño has too dark color for these guacamole and too meaty in the texture. In addition, Serrano seeds have a more aggressive heat profile, and the Chile's Smalish is ideal to cut into Penny -Less -Discs for a last piece of the set. Why garlic? With its inherent bite, the garlic is the key for me that clears the nostrils and complements the pepper.

The excavation of the avocado that causes browning holds it throughout serving and saving. This densely stored guacamole can contain a pit for two or three days. If you are twice, add more lime. Or add lime to open a stuck part of this GUAC to wake it up.

It is best to accompany with baked Tatadas like Botanenas, as a custom in central Mexico or with homemade tortilla chips, which are incredibly easy to beg and somehow tasted 10 times better.

Whatever you do, that of mass tortilla chips from mass gashing. The unchangeable break of manufactured chips that are not made exactly collide with the freshness of the flavors of their guacamol. Tortilla chips in the Mexican supermarket Delis can also be enough.

You can make warm tortilla chips in the cantina style salts by quickly frying a batch with tortillas in the back of your fridge. As soon as you have done this, you will never skip this steppe again. Freshy fried tortilla chips are worthy for the new heart of your party: a hot, linding guacamole that is suitable for an Aztec vacation or a semi-barbar, professional sporting agency from 500 years to the future.

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