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G.O.A.T. GUACAMOLE!

(Greatest Of All Time guacamole recipe)

Full disclosure: I didn’t have G.O.A.T. guacamole or any guacamole at all until I was in my late teen years.

Beginnings

I was eighteen years old before I ever experienced Mexican food. Growing up in the upstate New York area in the ’70s, there wasn’t a lot of variety. Right after high school graduation, my friend and I took a flight to southern California (my first flight ever), and it was incredible. We had the best summer! It was learning to boogie board in the Pacific, my first view of an ocean, the desert, Hollywood, motorcycle races, and many long walks on the beaches.

And some of the best food I’d ever eaten! Just a simple trip to the grocery store was magical. So many fruits and veggies I’d never seen before. One of my favorites was the giant juicy plums. The biggest I’d ever seen in my life! I would just eat them over the sink while the juice ran down my arm, and I was in love. So good!

Then we went through a drive-through for lunch at a taco place, and I experienced my first bean burrito. O.M.G. I believed at that moment, if I could just have two foods for the rest of my life, it would be bean burritos and giant juicy California plums.

One of my favorite memories from that most memorable summer was spending the day at the beach and then eating at a Mexican restaurant just off Sunset Beach. We sat at their outside table surrounded by a wooden fence. The air was salty, the breeze was cool, our skin was sun-kissed, and the laughter was loud. There were maybe 7 or 8 of us, and when the food arrived at our table, it tasted out of this world. It was a simple, fun day, and we were just living in the moment. Good times.

Guacamole for life

So, as you can probably guess, I love Mexican food. Especially, good guacamole, to go with it. When I started making this recipe, my whole family would argue over who got the most. And then remind me that I never made enough. So I respect the integrity of this exact recipe so much that if I don’t have all the ingredients, I just don’t want to make it at all.

But you actually could play with it a bit. Add chopped tomatoes if you like, or use yellow onions rather than red. However, I believe you should try this one first, as it is written. The fresh cilantro, the pop of garlic, the bite of the red onion, the heat of the jalapeno, and the pinch of salt and cumin blend so perfectly with the avocado. I am very faithful to this recipe.

G.O.A.T. Guacamole forever!

And when you make it, eat it all up! Because it’s so good, of course, but also because it doesn’t store well. Don’t you wish someone could figure out a way to make avocados stay green longer, rather than turning brown so quickly?! I might try this one to see if all the hype is true.

But I don’t think you’ll have a problem finding ways to eat it all. It goes great on tortilla chips, as well as on toast, enchiladas, tacos, red rice, and all Mexican food in general. Additionally, it’s good, just eaten with a spoon. It can stand on its own! Because it is, after all, the G.O.A.T.!

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