Guacamole

LET’S CHAT ABOUT IT

Have you ever seen such a gorgeous picture? I sure haven’t.

Guacamole is one of God’s greatest creations, don’t @ me. Side note: does anyone even say the full word “guacamole” anymore? Let’s just refer to it as guac here.

So, I love guac — all kinds of guac: store-bought guac, restaurant guac, homemade guac. Give me a tortilla chip and some mushy avocado and I’m a happy girl.

I would like to use this post as a discussion about what should be in guac and what simply does not belong. I know, I know — there aren’t any real rules to making guac, but everyone has their own ideal recipe.

Here’s a hot take: onion can go. Sure, it adds flavor in theory, but getting a bite of not-diced-small-enough red onion is just upsetting. When I make my own guac at home, I add barely any — just enough to appease my sister who will complain if it just tastes like avocado and lime. Oh yeah, that’s another thing: the lime should be heavy.

Don’t get me wrong, if I’m at a Mexican restaurant and their guac is overwhelmingly oniony or underwhelmingly limey, I’m still gonna eat it — all of it — and be more than happy. There’s no such thing as bad guac.

Guac as a dish could be an interesting topic of research as it’s undoubtably undergone many iterations throughout time and especially as it became incredibly popular in America. Eating guac all the time for research purposes? Sounds like a job for me if there ever was one.