Hot Dish Review

I’m off to Cabo folks! In honor of my trip I thought I would rerun some of my favorite Mexican inspired posts….hope you enjoy ‘em! (secretly curious to see if the guacamole there will be as good as mine)

OK, this is the real deal. I got this recipe from an old Mexican cleaning lady 20 years ago and have made it according to her standards ever since. Perhaps she prepares it with loving care in a traditional molcajete, a lava rock mortar and pestle. I make mine in my traditional Pillsbury Doughboy bowl!

(Note: the photo of ingredients includes a Corona Light. This ingredient is not mandatory, however, I find that it helps the culinary process. You may substitute a shot of Herradura Silver if you prefer.)

3 ripe avocadoes
1/2 white onion (I use Vidalias)
1 large tomato, peeled
1 jalapeno
bunch cilantro
salt
lime juice

Split the avocadoes and scoop them out into a medium bowl. To keep the guacamole chunky I use the spoon to coarsely cut up the avocadoes just a bit. Very small dice the onion by first cutting it in half, then making 1/8″ cuts in both directions (like a checkerboard pattern). Slice it across the pre-made cuts to make tiny diced pieces. Use the same method for the jalapeno, being careful not to touch the pepper and then your eyes (or other sensitive areas)! Chop a shitload of cilantro to taste. Rest the tomato in hot water to ease peeling, then peel, seed, dice and add to bowl. Add the juice of half a lime. Fold all the ingredients together and salt to taste. Refrigerate for up to 8 hours, completely covered in plastic to avoid oxidation.

Is that f*ckin’ delicious or what? Buy restaurant chips and salsa to serve with it….my new favorite is Uncle Julios.

Sure, there are a couple of acceptable variations but authentic quacamole contains no sour cream, no garlic, no mayonaisse. Mayonaisse is a French sauce like bearnaisse….not invented in a trailor park in Mississippi as you may have suspected. Mexicans do not use French sauces. There was no sour cream in Mexico in the 1700’s.

Just use the real ingredients above and you will have quacamole as good as what I had in Playa del Carmen a few years ago…..Ole’!

Despite the fact that Cinco de Mayo is not a real holiday, it is one of my favorites. We all know it’s merely an excuse for Americans to celebrate what many think is Mexican Independence Day with all the traditional fare, especially tequila!

May 5th actually commemorates the unlikely victory of the Mexican Army over French forces in the Battle of Puebla in 1862. So why not celebrate it on the 6th? That’s what we did….me, ST, MC, and B, just a few days before her birthday!

I used to make chicken taquitos for Cinco, but these days I make quesadillas with chicken, green chilis, black beans, and queso blanco, or my fancy caramelized onions, goat cheese and spinach version. And of course, what celebration would be complete without my kickass guacamole? You have surely tried it by now….shame on you if you haven’t. Uncle Julio’s has great chips that I get to go.

I purchased a bottle of Patron Silver (although I really wanted Herradura), so ST and I dosed ourselves prior to our arrival at the restaurant. A six pack of Corona Lite, limes, and pre-mixed lazy-ass margaritas that are actually quite good rounded out my pre-dinner drinking (I was sorta indecisive). El Taco makes a great margarita, the house is only $5.95….tangy and salty. I had one upon arrival.

When I don’t host a Cinco celebration at home I can be found on a patio at some Mexican restaurant in town. This year we went to El Taco.

Their chips are thin and light, served with very good white cheese dip, passable guacamole (people, please put cilantro, jalapenos, and tomato in your guac!), and an interesting selection of salsas on their salsa bar.

I usually like their red chili steak tacos and the chorizo tacos, both served in soft flour tortillas, but they weren’t as good as I remembered on this visit. Although I prefer soft corn tortillas, I’ve practically given up on finding authentic flavorful ones like in Mexico….guess I’ll have to wait ’til July to enjoy the real thing!

My man tried the pork carnitas tostadas. They photographed much better than the tacos (see above). All was good on their patio, although I wish that damn fan would malfunction!

Happy whatever de Mayo! And happy birthday B!