2 ripe avocados -- halved,
1 pitted
3 serrano chiles with seeds --
1 finely minced
1/8 tsp kosher salt
Directions
Everybody knows how to make guacamole, right? Wrong. Please, no lime
or lemon, no sour cream. This recipe makes what is probably the most
commonly made guacamole in Mexico. It is very rich and buttery, and
is so simple to make, it can be done at the last minute. We make
guacamole to order at Cafe Marimba, adding a little cilantro and
roasted tomato, and we serve it right in the molcajete in which it is
made.
Quickly mash the avocados and chiles together and season with salt.
Guacamole should be chunky. Taste for seasoning and serve immediately.
Makes about 1 cup.
Recipe By : La Parilla the mexican grill by Reed Hearon
From: La Parilla The Mexican Grill By R
Servings: 1 servings
La Parilla Authentic Guacamole Recipe brought to you by Recipe Ideas
Categories: Guacamole; Mexican
The History of Recipes
We are able to track the history of written recipes way back into the distant past, in fact as far into history as ancient Egypt, and possibly even further. Interesting though that maybe, these, early records were just very simple pictorial instructions for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to academics are some tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Later on, in The time of the romans 25BC a roman called Apicius assembled a number of documents describing recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into starters, entrees and desserts, a very modern way of dining. Aspicius recounts how the cooks of Roman times were skilled in the use of a wide range of herbs and spices, including many that are still in use today for example thyme, mint and dill. Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from middle-east cuisine, including spices such as basil and rosemary. These new foods and spices was responsible for an outbreak in recipe books, most of which are kept safe in private collections. Over the succeeding few centuries, the upper-class families of the West competed with each other to serve the most extravagent meals, and because of this chefs and their collection of recipes were at a premium. Nevertheless, it was during the 1800s that cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, verifying, and recording recipes common in their social group. When we get to the 20th century, cookery publications were in high demand, as a result of higher levels of literacy, leisure time and having more disposable income. |
We hope you enjoy this La Parilla Authentic Guacamole recipe.
