This is, if I may say so, an Italian guacamole. I’m sure even that phrasing is irreverent in most kitchens in Mexico. If you offered me Mexican style pasta I would refuse politely before writing you a whole spiel on why Mexican and Pasta do not belong in the same sentence.
But, this is a guacamole I started whipping up while living in Rome years ago, without a clue how to make guacamole, and I have to say it’s one of the best I’ve ever had. I basically do to avocado what Italians do to most vegetables: add garlic, salt and fresh lemon.
I know, I know. Avocado is a fruit.
The Sales Pitch for this guac:
- The Italian approach seeks to highlight the main ingredient and not mask it with too many other ingredients, as guacamoles in this country often do. (That goes for 99% of American cooking in general.)
- There is very little chopping.
- No onions to make you cry.
- This guacamole has a kick
- It is lighter tasting and feeling than most of its competitors.
- There are no bells peppers, which I can’t stand because they overpower the other flavors, in this case the delicate avocado, and because they are hard on the belly. Which we don’t need more of while eating Mexican food.