I’m surprised you got your taquitos without guacamole. Three rolled tacos with cheese and guac is a universal menu item in San Diego.
The guacamole in San Diego definitely isn’t pure guacamole. It’s mostly avocado, but it’s cut with something, and it’s smooth but thick. When I was a kid I thought it was sour cream, but I don’t think it is.
Crema.
I think the brown has been bred out of avocados. I put lime juice in my guacamole, and that helps prevent browning, but even still, it doesn’t really brown at all, just turns dark green.
I made guacamole on Thursday, and finished it on my breakfast burrito this morning (Monday), and it was not brown at all. The surface was dark green, and underneath was still bright green. I did nothing special to store it. I used a glass container with a lid that seals, but there was still plenty of oxygen in there, because by this morning only a few spoon fulls were left.
So either the lime juice I’m adding is adequate to prevent browning, or these are non-browning avocados.
The only browning my avocados get are from bruises.
The traditional Brazilian way is with lemon juice and sugar, to make a dessert pudding. Living in Texas, land of “lime juice and salt” I made a lot of people recoil with the notion … but I eventually made a few converts, too.
Try it!
Guacamole toast makes a very tasty and healthy breakfast.
I should be commuting tomorrow, which means I’ll be going to Trader Joe’s to get my salad for lunch (and walnuts for the wife). I’ll have to remember to pick up avocados. In every supermarket I’ve been to, avocados are kind of hit-or-miss. Maybe they’ll be good, maybe they’ll ripen well, maybe they’ll feel fine but be black on the inside. And they’re expensive. The four-Haas avocado bags at Trader Joe’s have been consistently good, and we’ve found that clunkers are a rarity. And they’re only a dollar apiece – which may seem high, but cheaper than supermarkets around here.
Not a bad price at all, if they’re all decent. I pay a premium AND go well out of my way to buy two a week from Mariano’s, Chicagoland’s Kroger brand. They’re $2 apiece, about as high as anywhere, but they’re consistently large, good and available.
I don’t have much use for that chain but avodados (and seltzer) keep me coming.
When I think of green sauce, I automatically go to Aiji Verde. Lots of Peruvian places here in Los Angeles.
Peruvian food is yummy! I remember the first Peruvian restaurant I went to. It was on Rose in Venice…maybe 35 or 40 years ago?
Ah, that’s the way mother used to make it. I’m not sure about the garlic powder, but she’d have added that instead of salt.
Now that I’m on my own, I add salt and cream cheese. I wouldn’t mind Ortega chopped green chilis, now that I think about it.
Haas avocadoes are good. Fuertes are better. But they have thin skins and are more likely to bruise during shipping. When I was in high school, we had about a dozen Fuerte trees and maybe three Haas. They’re ready to pick in different seasons. Neither of them will ripen on the tree. You have to pick them and wait.
When you have trees, the best way to eat them is to cut them in half, remove the pit, salt both sides, and grab a spoon.