Sep 22, 2007 8:12 am US/Central
The Joy Of Making Guacamole
That Little Mexican Cafe
1010 Church St., Evanston; (847) 905-1550
EVANSTON, Ill. (CBS) ―
In honor of Hispanic Heritage Month, we have a salute to the flavor and fun of Latin cooking. CBS 2's Vince Gerasole has reserved a Table for 2, and this time, he's trying his hand at making guacamole.
The ancient Aztecs called it
ahuaca mulli. It evolved into the buttery blend of avocados, onions, peppers that we all know today.
The Mexican favorite is usually served with tortilla chips. But it can also be rolled into a soft taco shell or served as a warm creamy complement to grilled fish.
That Little Mexican Café in Evanston is among the growing number of restaurants now grinding it up in a lava stone
molcajete tableside for a real show, and Chef Porfirio Balderas has some suggestions if we'd like to give it a try at home.
"For me, the most important thing is to have good avocados," Balderas said.
Balderas recommends avocados that are not too hard or too soft – simply firm to the touch – and never brown inside.
"The Mexican stores in Rogers Park let me cut it open with a knife and open it up; I can see right away if it's too dark," Balderas said.
Balderas begins by making a paste of onions, garlic, lime juice and jalapeno peppers to taste.
"I like it hot so, I put a whole spoon and a half of jalapenos," he said.
Next – in a move that takes real skill – Balderas cores the avocado. He removes the pit in one fell swoop, then he dices the supple fruit.
"When the avocado is ready, it's like butter," he said. "So you don't have to have a sharp knife."
Finally, Balderas adds a little cilantro, diced tomatoes and coarse sea salt.
"Guacamole without salt is no good," he remarked.
All the showmanship is phenomenal, but Chef Porfirio says with a little practice, we can all master the technique – with a little practice. Vince tried it himself.
Balderas says you should not see chunks of garlic or jalapenos, which may be too strong or hot for some people. He also suggests dicing the avocado rind into small, manageable pieces.
In the end, you will have a
muy sabroso Mexican spread that will leave your guests saying, "Holy guacamole!"
(© MMVII, CBS Broadcasting Inc. All Rights Reserved.)
