Many thanks to Robin, another friend and freelance guacamole critic, for coming up with this great idea. So jazzed by the impending events, she even made commemorative T-shirts…aren’t they cool??
I just LOVE it, especially the avocado-as-volleyball detail. I tried to play volleyball with a cantaloupe once. Almost broke my nose…
Anyhow, Sam and I both came armed with the necessary ingredients for our special guac recipes. But first, Sam showed off her authentic molcajete, the traditional Mexican mortar and pestle used to make guacamole. Check out this hunk of stone — functional AND beautiful!
Then, we got down to the business of making the guac!
There were PLENTY of folks volunteering to judge the competition…
In the end, it was tough to call a winner. Many liked Sam’s more traditional spicy guacamole, though I suspect they were impressed by the fancy mixing bowl, and therefore unfairly biased towards its contents Others loved the creaminess and simplicity of my version, made unique with just a bit of feta.
There were no leftovers of either, in any case, so really, everybody’s a winner when it comes to guacamole! We declared it a tie
So, there you have it. Guac-Off 2011 was a huge success! If you’re interested in trying these on your own, Sam’s recipe is below and mine can be found in this post.
Sam’s Authentic Guacamole
2 ripe avocados, pitted and peeled
Juice of 1/2 lemon or lime
1/2 small red onion, chopped
1/2 jalapeno, seeded and chopped
Fresh cilantro, chopped (a small handful)
1-2 cloves garlic, minced
cumin and chili powder, to taste
a “sprinkle” of black pepper
Salt to taste (Sam says rock salt is a must)
A few dashes of hot sauce
1 plum tomato, seeded and chopped
In a molcajete, or in a small mixing bowl, mash together the first 11 ingredients (avocados through hot sauce). Gently stir in chopped tomatoes. Serve with tortilla chips or crackers, or use as a topping on burgers, in wraps, or on tacos.