* September 16 is National Guacamole Day
* Only 7% of Americans hate guacamole
* Spice up your guac with these tips from expert chefs
It’s National Guacamole Day, though if you ask us, we could probably have guac every day of the year. We’re not alone: according to the researchers at National Today, 23% of people surveyed say they eat guacamole at least once a week. 38% of Americans say guacamole is always worth paying extra for and only 7% of people hate the spreadable, dippable, avocado goodness.
America’s Top 5 Favorite Brands of Guacamole:
Peter White is the owner of Plancha Tacos, a popular LA joint which serves up more than 10 cases of avocados daily (“We do three times that amount on Cinco de Mayo and Super Bowl Sunday!” he says).
As for why guacamole is so popular: “Generally people love guac because it’s creamy, can go on anything and isn’t usually too spicy. So people from all walks of life can enjoy it.”
The secret to making good guac? “It’s best to use Haas avocados, or any avocado that has a good amount of natural fat content,” White says. “The avocados need to be ripe but not TOO ripe; definitely stay away from the brown parts. Adding citrus juice to your recipe and storing in an air-tight container will help with keeping your guac green.”
1. Plancha Tacos Guacamole
4 medium ripe avocados, halved and pitted
½ cup finely chopped white onion (about ½ small onion)
¼ cup finely chopped fresh cilantro
1 small jalapeño, seeds and ribs removed, finely chopped
3 tablespoons lime juice (from about 1 ½ limes), or more if needed
¼ teaspoon ground cumin
1 teaspoon sea salt, more to taste
Mash avocado first, then add juice and seasonings. Finish with onion, cilantro and jalapeño. Mix with a plastic spatula. Serve immediately or chill for up to one hour in air-tight container.
2. Añejo New York Guacamole
Añejo in Hell’s Kitchen and Tribeca in New York is doing a specialty deal for National Guacamole Day: UNLIMITED guacamole for the table for $5 per person all day. Can’t make it to the restaurant or live outside NYC? Executive Chef Ricardo Camacho of Añejo has this recipe for fried guac at home.
2 avocados, pitted and peeled
1 tablespoon minced, seeded jalapeño
1 tablespoon minced red onion
1 tablespoon minced cilantro
Juice of 1 lime
¾ cup all-purpose flour
½ cup corn flour
Pinch baking powder
12 ounces seltzer
Vegetable oil for frying
Mash one avocado until smooth. Dice the other and mix both together. Add jalapeño, onion, cilantro, lime juice and salt to taste.
Form mixture into 12 to 16 thick oval patties. Place on a foil-lined baking sheet and freeze at least 1 hour.
Place 1/4 cup of the flour in a small bowl and lightly dust the frozen guacamole patties with it. In another bowl, mix remaining flour with corn flour, baking powder and a teaspoon of salt. Stir in seltzer.
Heat oil to a depth of 1/2 inch in a large skillet. Coat floured guacamole patties in batter and fry on medium-high until golden brown, about 3 minutes. Turn to fry second side. Drain on absorbent paper and serve.
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