8 Tips for Better Guacamole Slideshow
1. Best Avocados to Use and How to Tell When They're Ripe
We only use California-grown, Hass-variety avocados at Dos Caminos because they are the creamiest and most flavorful. The easiest way to determine if a California avocado is ripe is to gently squeeze the fruit in the palm of your hand. Ripe and ready-to-eat fruit will yield to gentle pressure. If it's not quite ripe, place it in a paper bag with a tomato or apple overnight; the natural gases they release will ripen the avocado quickly.
2. Essential Seasonings for Good Guacamole
Everyone will have a different answer, but for me, lime, chiles, cilantro, and salt are mandatory. At Dos Caminos, we prepare it to the guest's personal tastes — mild, medium, or spicy — and they can omit any ingredients, such as cilantro, that they don't care for.
3. Best Mashing Tool
Use a spoon, and mash gently just until you have enough creamy mashed avocado to bind the chunks for the perfect texture.
4. The Ideal Order
First grind the onion, salt, cilantro, and chile to a paste with a mortar or the back of a large spoon. This releases the oils of the ingredients and really creates the flavor. The rest of the ingredients can then be tossed in gently.
5. Best Chile Peppers
We use a combination of serrano and jalapeño peppers — serranos for heat and jalapeños for their fruity, floral aromas.
7. Dip Ideas
Corn tortilla chips are the classic, but we also offer a crudité of cucumber, jicama, and radish to dip. Warm soft corn tortillas, fried pork rinds, and even pretzels are very good dippers.