It’s no secret that we love all forms of avocado – on toast, with tacos and of course in guacamole.
As we not only celebrate Mexican week here at AGFG, it’s also National Guacamole Day on Saturday, September 16 and do we have a recipe for you!
Did you know avocados have decades of history? Before avocados were avocados, they were known as ahuacate and were cultivated and eaten in Mexico, Central and South America as far back as 500 BC.
We have the Aztecs to thank for our favourite dip – when the Spaniards arrived in Mexico, they were introduced to an Aztec sauce called ahuaca-molli. Molli was the Nahauti word for something mashed or puréed and ahuaca relates to avocados.
The exterior of this fruit resembles bumpy green alligator skin while the interior is soft and delicious resulting in them originally being called alligator pears. It was changed in 1927 when the California Avocado Growers’ Exchange complained about the alligator name.
The most popular avocado variety – the Hass – is actually named after a US postal worker Rudolph Hass, who purchased a seedling from a farmer in 1926 and filed a patent for it in 1935.
When 450 students in Mexico prepared a serving of guacamole they set a Guinness World Record – their dish ended up weighing 2669.5 kg, that’s about the size of an average elephant!
Okay, enough fun facts… let's get to the good stuff – how to make the best guacamole for your next family get-together or party.
Those seeking authentic Southern California tacos and much more find SoCal Tacos food truck at various locations around Brisbane. This retro food truck parks up at Weller’s Hill Bowls Club in Tarragindi and All Inn Brewing Co in Banyo as well as trundling around the city streets dishing up Mexican fare with flair; you can also hire SoCal for your next corporate or family event or celebration.
Sharing their recipe for SoCal Tacos guacamole, Chef Fergus Crosby says when it comes to guac they like to keep it simple, using the freshest ingredients to create a dip that complements any dish.
"For something a little bit extra, pimp it up with diced pickled red onion, chopped coriander and cold-pressed olive oil,” Fergus says.
So, grab a cerveza, tear open a new bag of corn chips and kick back with this delicious recipe – ideal for watching sport, a family BBQ or your next party.
Arriba!
