Published on 02/12/2024 12:48
Reading time: 1min – video: 4min
VIDEO.Food: 3 variations of guacamole
Beatriz Gonzalez, a chef of Mexican origin, explains that making authentic guacamole requires ripe avocados, lemon, salt, pepper, red onion and cilantro. “Cooking is more intricate”she says, suggesting that we can add our personal touch. For those who don’t like cilantro, she recommends substituting chili pepper.
The Mexican chef emphasizes the importance of not pushing the ingredients too much. “You have to leave pieces, right?” she asks. She explains that in Mexico a stone pestle is traditionally used to pound guacamole and even make chocolate. If you don’t have a muddler, she recommends using the back of a fork to mash the ingredients lightly.
Beatriz Gonzalez shares two variations of her classic guacamole. The first is a citrus version, with grapefruit, lime, orange juice and a little Espelette pepper powder.The second is “guacamole tatemado”, where avocados are toasted or lightly charred before being mashed with red onions, lemon and a few drops of Mexican lime juice.
The Mexican chef states that guacamole “very popular in Mexico” and present at every table, for almost every meal. She also highlights the difficulty of finding good avocados in France for her Mexican resturant, but she remains confident that French avocados will hit the market soon.
– How can I customize my guacamole to cater to different dietary preferences?
Title: Flavorful Insights: An Interview with Chef Beatriz Gonzalez on Authentic Guacamole
Q: Beatriz, thank you for joining us today. To start,what are the core ingredients that make guacamole truly authentic?
A: Thank you for having me! The essential ingredients for authentic guacamole include ripe avocados,lemon,salt,pepper,red onion,and cilantro. The trick is to not over-mash the ingredients. You want to leave some pieces for texture, which really elevates the dish.
Q: That’s an interesting point. Why do you emphasize the texture so much?
A: In Mexico, we believe that each ingredient contributes to the overall flavor profile. Leaving pieces of avocado intact creates a more rustic feel and allows each bite to be different.It’s all about the experience of enjoying the dish.
Q: You mentioned using traditional tools in making guacamole.Can you elaborate on that?
A: Absolutely! In Mexico, we often use a stone pestle, called a “molinillo,” for mashing guacamole. It’s also used to make chocolate.If someone doesn’t have a traditional muddler at hand, I suggest using the back of a fork to mash the ingredients lightly to achieve a similar rustic texture.
Q: Your article hinted at some innovative variations on the classic recipe. could you tell us about them?
A: Yes! One of my favorite twists is a citrus variation that includes grapefruit, lime, orange juice, and a sprinkle of Espelette pepper powder. It brightens the dish. Another variation is “guacamole tatemado,” where you lightly char the avocados before mashing them with red onions, lemon, and a few drops of Mexican lime juice. This method adds a smoky flavor that’s incredibly delicious.
Q: Guacamole seems to be a staple in Mexican cuisine. Can you discuss its cultural meaning?
A: Certainly! Guacamole is not just a dish; it’s a part of our everyday life in Mexico.You’ll find it on every table, almost at every meal. It’s a symbol of hospitality and community, bringing people together to share a meal.
Q: You’ve also mentioned the challenges of sourcing avocados outside of Mexico, particularly in France. Can you shed some light on that?
A: yes, finding good avocados in france can be quite difficult. Though, I’m optimistic that the French avocado market will evolve, and soon we will have access to avocados that match the quality of those we have in mexico.The key is to look for ripe fruit, which is essential for making guacamole.
Q: As we wrap up, do you have any practical advice for our readers who may want to create their own guacamole at home?
A: My best advice is to use the freshest ingredients you can find and don’t be afraid to explore personal touches. If you’re not a fan of cilantro, for example, you can always substitute chili pepper. Cooking is about expressing yourself, and that includes making guacamole!
Q: Thank you so much for your insights, Beatriz. We look forward to trying your delicious recipes!
A: Thank you! Happy cooking to everyone!