The Internet is aflame after The Gray Lady published a guacamole recipe calling for the addition of “fresh English peas.”
Responses poured in over Twitter, with most people slamming the piece penned by the New York Times’ food columnist Melissa Clark as sacrilegious. Even the President of the United States felt compelled to say something:
respect the nyt, but not buying peas in guac. onions, garlic, hot peppers. classic. https://t.co/MEEI8QHH1V— President Obama (@POTUS) July 1, 2015
What is your guac recipe? Is it really so controversial to add peas to guacamole, particularly in the age of Kogi tacos and the proliferation of fusion cuisine?
Russ Parsons, food writer and columnist at the Los Angeles Times. His piece today in the paper is on guacamole
Leslie Téllez, author of the cookbook, “Eat Mexico: Recipes from Mexico City’s Streets, Markets & Fondas” (Kyle Books, 2015) and owner of the agency Eat Mexico that provides guided culinary tours in Mexico City and Puebla in Mexico