Wednesday, October 13, 2010

Sweet Bobby's Guacamole

I sure didn't want to follow that Three Part minibar series with something from my kitchen. I'm a scaredy cat. That's where Bob comes in. Sweet, sweet Bobby came over to watch the Birds/Skins game and he made guacamole in my tiny kitchen. Since we've been enjoying unseasonably warm weather here in DC, I figured some guac would still work. Sneak in some chips and guacamole this week before it gets too cold to really enjoy. Photography credits for this post are courtesy of Ms. Jackie Carl. Friend of the blog and a force in the kitchen in her own right. I was too busy being annoyed at the Eagles to take pictures myself. Here's Bob's version of one of my favorite treats:
Every one has their own recipe, this is mine. I like this recipe. It’s very citrusy and refreshing. Don’t serve it with sh!tty Tostitos (Hide the children. Bob's at the wheel).
Sweet Bobby's Guacamole
3 ripe Hass avocado (shouldn’t be hard but it shouldn’t be soft. Firm but caving to pressure is ideal)
1 medium to large white onion
2 roma tomatoes (I like them when they’re fairly firm to the touch)
Juice of 3 limes (the best limes have a very smooth surface)
Black pepper
El Tajin (optional)

1. I usually start with the avocado. After halving it, I carve a criss-cross pattern in the flesh of the avocado before scooping it out onto the bowl.
2. I then dice the onion. You don’t want the onions to be chopped too small though, since their main contribution in the guacamole is crunchiness.
3. I also dice the tomato, and dump it in.
4. Once that’s done, I add the juice of one lime with one of those juicer squeezy things.
5. I then chop the cilantro. I love cilantro. Some people say it tastes like soap to them. I ignore those people and dump about 3 to 4 tablespoons of fresh cilantro into the mix.
6. I then add some salt and black pepper to taste and stir it all around.
7. If available, you should also sprinkle in some El Tajin at this point. El Tajin is something Mairead introduced me to. It’s a Mexican seasoning based around dried lime juice. It brings guacamole to the next level. Alas, I ran out of it a while ago and have yet to find it in DC. Mix it around and serve it.
If you find that the avocado is not as ripe as you’d like it, mash it a bit before serving (make sure no one is watching).
I used to add garlic to this, but I found out that I like it better without it. And chopping garlic is a pain, so it’s for the best.


  1. There was some tomato censorship going on there!

  2. Someone should have censored my eating of this guac. For real, Bobby, this was off the chain. It was very citrussy, which was refreshing and even better than I expected. Watch out Rosa Mexicana. Or, more importantly, watch out Bob, before someone mistakes you for Mexican.