La Platicona Habla: Tastes, Passions and Pursuits

As a single gal again, I am prone to eating high fat foods in excess. I decided to quell my desire for ice cream, a luxury I cannot enjoy as someone completely lactose intolerant, and instead make a rich gaucamole dip. If you are hopelessly trying to mend a broken heart, as I am, I suggest food rather than throwing your heart back into the blender again.

The avocado is a member of the laurel family and has very aromatic leaves. Avocados have very little sugar or starch, and have up to 30% oil (although this is the "good fat" -that is, monosaturated fat). Its native name, "ahuacatl" comes from Nahuatl, the indigenous language of central Mexico. The type of avocado you see in the grocery store is usally the Hass avocado, a variety from the Guatemalan lowlands.

Important for maintaining their flavor, you should never refridgerate these fruits until they are absolutely ripe. You can accelerate this process by placing the avocado in a paper bag with a plantain or banana. After they are ripe, you can put them in the fridge, otherwise, you risk damaging the fruit.

You will need: 2 or 3 ripe avocados; handful of chopped cilantro leaves; 1/4 c of red onion minced; 1 ripe tomato, diced; 3 cloves of crushed and minced garlic; 2 seeded and minced serrano peppers or jalapeno; salt; juice from 1 lime.

Step One: Cut avocados in half and remove the bone. Spoon out the flesh into a bowl and mash it with a fork or masher until smooth.

Step Two: Add onions, garlic, cilantro, lime juice, serrano peppers; and tomatoes. Season with salt. Serve with any meal or as a dip for chips.

Labels: avocado, guacamole