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Wholly Moley

By Patrick Larose, Intern

Summer’s here and if you’re like me, you’ll be outside on the grill. Whether you prefer keeping with the summer classics of hamburgers and hotdogs or going southern with traditional barbeque of brisket and pulled pork, you’ll still probably find yourself fighting with that Texas heat. So why not fight back with something cold and delicious? I recommend a traditional guacamole dip and there’s no better recipe than that from Hugo Ortega in Street Food of Mexico. This guac is great for something quick that the whole family can snack on. In the book, Hugo pays homage to Mexico’s best and most delicious food traditions from empanadas and tacos to more salsa recipes than your taste buds can handle. His food tastes like home and this guacamole recipe is no different:

HugoOrtega_cvr2 tbsp finely chopped white onion
1 medium tomatillo, husk removed, washed, finely chopped
½ serrano pepper, seeded, deveined, minced
1 medium tomato, seeded, finely chopped
2 avocados, peeled, pitted, cut into large chunks
¼ small bunch cilantro, coarsely chopped
½ tsp kosher salt
¼ tsp fresh lime juice

Place onion, tomatillo, pepper and tomato in a colander and drain excess liquid for about 10 minutes. Place avocado chunks in mixing bowl and mash into a chunky texture. Mash gently as to leave a couple of large chunks of avocado. Fold drained ingredients into avocado puree. Gently mix in cilantro, salt and lime juice. Transfer to bowl and it’s ready to serve.

The guacamole goes best paired with totopos, but you can serve it with your favorite tortilla chips! Leave the pit in the guacamole for a more traditional and natural look then enjoy your new favorite, summertime treat! For more salsa recipes and traditional Mexican cooking, check out Hugo Ortega’s Street Food of Mexico.

Bright Sky Press.

Where Texas meets books. Guacamole.