The Avocado

I usually don't buy avocados mainly because they're rarely ripe enough and usually too expensive--at least two or three dollars for just one. Today I was at Whole Foods and found a very inconspicuous pile of avocados in their prime. You know that deep dark green that sort of looks like it was freshly saturated with blood? To add to that they were each just two cents shy of two dollars--this is good for Whole Foods. The first one I grabbed was just right with its tenderness--this rarely ever happens when I shop for food. Everyone I know would readily testify to the humorless fact that I could spend at least five minutes of my life searching for the best lemon in a pile of about 300. You may not want to come to the grocery store with me when I have to buy a dozen eggs.

I had a sense of urgency about this avocado as if it were the culinary grenade that would explode into the most delicious guacamole I would ever have...and it was.

Its flesh was pristine. I almost wanted to have it the way I have high quality sushi with its inherent depth of flavor unencumbered by condiments, but today I felt that a simple preparation of the avocado with a little acidity and elementary spicing would yeild no regrets.

One perfect avocado...hacked at lovingly

Actually, you may want to approach it like one would spooning into ice cream: gently folding the scoops over each other halving their size over and over. This should take no longer than a minute. Otherwise overprocessing it makes it too thick and creamy and no matter how much acidity you add it will feel like a blob of fat in your mouth. I've made this mistake before.

One garlic clove minced
One tablespoon fresh fresh lemon juice
One and a half teaspoons fresh fresh lime juice
One to one and a half teaspoons fine sea salt or coarse kosher salt
Half teaspoon freshly ground black pepper

Keep in mind that I approximated the measurements because I always feel it out. You should adjust the proportions according to your taste.

I want you to try this and tell me about your experience. Forget the cilantro; the only thing green should be the avocado. Forget the onions and tomatoes too. When you have real and fresh fresh food the simpler the preparation the better.

I had it with some organic blue corn chips if I wasn't just spooning it into my mouth and the perfect beer is Presidente. It's a great Dominican Pilsner. If you haven't tried it, have it with your guacamole. You'll love it!