Superbowl weekend is high season for the avocado, and since we are going to eat 100-million pounds of them, mostly in guacamole, Off-Ramp's John Rabe called Bricia Lopez for some fresh ideas.
Bricia's family owns Guelaguetza, the Oaxacan eatery in Los Angeles' Koreatown. Guelaguetza's motto is "I love mole," and after all, while guacamole isn't specifically Oaxacan, it is a mole, and Guelaguetza is proud to include it on the menu. Bricia shares two of her favorite recipes here, and there's one more in the audio interview.
Guacamole a la Oaxaqueña
- 3 Avocados, preferably of Mexican origin
- 1 1/2 Limes, their juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 Chile Pasilla Oaxaqueño, seedless, finely chopped
- 1 small tomato, finely chopped
- 1/2 red onion, finely chopped
- 1 shallot, finely chopped
Grind the avocados in a mortar or a food processor and add the lime juice, cumin and salt.
Mix in the Chiles, tomatoes, onion and shallot and stir with a spoon. Add more salt if needed.
Note: Chile Pasilla can de be substituted with a Chipotle or two chiles de arbol. You can toast the chiles on a pan or griddle for a smokier flavor.
- 2 tomatillos, peeled
- 1 garlic clove
- 2 serrano chiles
- 3 avocados
- 1/2 teaspoon
- Kosher salt
Wrap the tomatillos, garlic and chiles on aluminum foil and place on a griddle. Roast them for about ten minutes, turning them carefully so they roast evenly on all sides.
Allow them to cool and grind the three ingredients plus salt in the mortar.
Add the avocados last and grind until achieving the desired texture. Add more salt if needed.
Bricia also urges you to buy a molcajete, the traditional guacamole prep dish. They're cheap, and since you can put them right on the table, they're conversation starters.
(Early photo of an avocado packing plant. Credit: LAPL/Security Pacific National Bank Collection)