Avocados…Mmmm! So green. So luscious. So rich. So delicious.
So… not from Central New York!
Most of the Hass avocados you see in grocery stores are from California, Mexico and Central and South America. A fruit that once was considered foreign is now available 365 days a year, and they travel a long way to get here.
Even at two for $5, we can’t resist ‘em every now and then to add to sandwiches and salads – or to just slice and eat on their own. We also like to mash them into guacamole -- always a hit at parties.
Here’s a guacamole treatment with ties to Central New York.
The recipe is adapted from the Guacamole a la Mission recipe that Steve Morrison, owner of The Mission Restaurant on East Onondaga Street in downtown Syracuse, shared with former Post-Standard restaurant reviewer and food writer Yolanda Wright some years back.
Pick up some Terrell’s deli-style tortilla chips (the hometown brand!!) and watch the guac disappear.
Mission Guacamole a la Margaret
4 ripe Hass avocados
¼ cup finely diced red onion
1 teaspoon cumin seed, toasted and ground
½ teaspoon kosher salt, or to taste
Juice of half a lime, or to taste
¼ cup minced cilantro leaves
Slice avocados in half, top to bottom. Remove pit and skins and place avocado “meat’’ in a large bowl. Mash the meat using a potato masher or fork until desired consistency – we like guacamole slightly chunky.
To the bowl add red onion, cumin seed and salt and stir well. Add the lime juice, starting with juice of half a lime. Stir and taste for seasonings. Add more lime juice and salt, if desired, and stir again. Add cilantro and blend well.
Transfer guacamole to a smaller bowl and cover with plastic wrap, pressing the wrap into the guacamole. Don’t make guacamole too far in advance of serving it. It will oxidize, turning a brownish green. If this happens, stir again before serving.
Serve with tortilla chips. Enjoy!