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AVOCADOS (Monday, April 28): To get you ready for Cinco de Mayo parties, Michael Marks begins a 5-part week-long series on making the undeniably the best Guacamole on the face of the planet. The best guacamole begins with the best Avocado. And that is the Haas Avocado, named after Rudolf Haas, a postman from Southern California who first discovered this variety in the early part of the 1900s. Unlike most other Avocados, the Haas has one of the highest oil content of all avocados. Oil is where the flavor is. Many other “smooth-skinned” avocado varieties have much less oil, much more water. That high water content also makes for a very watery Guacamole. Haas, with less water, more oil, makes a much creamier Guacamole. Virtually all the Haas avocados grown in the United States, are grown in Southern California, from Santa Barbara to San Diego. This time of year, Mexico also supplies a lot of Haas avocados to the United States. During our off season, Southern Hemisphere supplies from Chile and New Zealand help fill the void, from around September into January. Be patient with your avocados. Before you smash them for your Cinco de Mayo Guacamole, make sure they are ripe.
LIMES (Tuesday, April 29): In making the best Guacamole, get out your Limes. Quick. Once you smash your Avocados, you need to get a little ascorbic acid (Vit. C) onto the avocados to keep them from turning brown. About 90% of the Limes consumed in the United States come from Mexico. Find the heaviest ones. They’ll have the most juice. Just before you squeeze the Lime, roll the Lime on a hard surface, like a table or counter top. Put a lot of pressure on it as you roll it. You see, all citrus is made up of hundreds of tiny “citrus water balloons.” By rolling the Lime, you are breaking those water balloons, making it much easier to squeeze the Lime. For every three avocados, you’ll want to use at least one fresh Lime.
ONIONS/GARLIC (Wednesday, April 30): We’re adding to our Guacamole today. Fresh onions and fresh Garlic. For every avocado, use at least one clove of Garlic. This time of year, the Garlic is coming out of storage. It has lost some of its oil content, and that means it has lost some of its flavor. You may need to add more Garlic. To peel the cloves, put the flat edge of a large knife on the clove of Garlic. Then hit it with your other hand. The skin should come right off. To get the most oil from Garlic, you might want to use a Garlic press. The best onion to use will be a Red Onion. It has a little bit of a bite to it, plus, it adds some good color. At this point, you can add your salt to taste.
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