Guac Off!

Last Cinco de Mayo, I entered a guacamole cook-off here in Pittsburgh. The competition was fierce, but I felt confident that I had the winning combination of tangy citrus, spicy peppers, mouth-watering sea salt, and the ever complex, uniquely textured avocado. Of course, I guarded my recipe closely, and to this day refuse to tell my final secret ingredient, but I was surprised by the amount of people who were willing to gab about theirs! I listened intently, and soaked up all of the tips from ... More

Last Cinco de Mayo, I entered a guacamole cook-off here in Pittsburgh. The competition was fierce, but I felt confident that I had the winning combination of tangy citrus, spicy peppers, mouth-watering sea salt, and the ever complex, uniquely textured avocado. Of course, I guarded my recipe closely, and to this day refuse to tell my final secret ingredient, but I was surprised by the amount of people who were willing to gab about theirs! I listened intently, and soaked up all of the tips from the other loose-lipped cooks - douse your knife in lime juice before chopping the avocado to avoid browning, grate a Spanish onion and mix in just before serving, dice up a green tomato and add for subtle crunch effect. I wished I could have jotted down everything they were saying, but gladly, "Guac Off" did that for me. Capturing not only hints and tips from guac experts, this super-portable, hard back little tome also delves into the history and legacy of the avocado. Interesting and enticing recipes abound including Artichoke Guac, Lobster Guac, Cranberry Guac, and even Wonton Guac Bombs. Author Nathan Myers fails to forget ever-important drink recipes to pair with your savory guacs, as well as a complete guide to planning and hosting your own Guac Off contest. This concise little text will delight any chef you know, or make the perfect addition to your own cook book collection. -Molly, Fashion Writer