Here’s a fun fact: Erik and I used to hate avocados.
As a kid, I would not touch them. I’d scrape them out of my California rolls and I’d scoop only the salsa layer out of 7-layer dip, shunning the sour cream and guac. Guacamole was nothing less than a bowl full of the worst things on earth.
The tipping point came during my junior summer in college when I interned in Silicon Valley. My boss love this one Mexican restaurant that we occasionally went to for lunch. He always ordered the guacamole: an incredibly generous, gargantuam bowl of green with chips sticking up in it:
When he first proffered the bowl, I was all, “no thanks, not a fan of avocado.” Some time later, I must have gotten bored with my burrito because I remember fixating on the chip medallions buried in the green goo. Desperate with curiosity, I finally picked one up and ate it. One giant explosion of tangy lime, salt and creamy texture later, and I became a hand-to-heart guac addict.
Now Erik and I live happily ever after in a world where sometimes we eat mostly guac for dinner. Guac, chips, sweet potato fries. We’d be pretty happy living on that for quite a few days. Maybe toss in some salsa (for him) and steamed broccoli (for me).
So do you remember that best b of mine who was responsible for my favorite cakey pancakes? Shelby makes the best food. Every time she comes back from California, we end up cooking or baking together which is great because a) I obviously don’t do enough of either and b) she makes dishes of insane greatness. She makes no-fat banana blueberry muffins, healthy pumpkin muffins and insanely tasty chocolate chip cherry cookies that I could eat by the truckload.
Fun facts about Shelby:
- She is a crazy huge fan of cilantro, black beans, garlic and onions. All things I used to eschew (minus black beans).
- She eats baby carrots by the bag and eats whole cucumbers raw, voraciously.
- She has 89 boyfriends because she is a hot commodity and just can’t choose. Boys love her.
Clearly we are cut out to be buds, amirite?
We made this guac for water polo reunion brunch and I wanted to hide it in my fridge and not let anyone else eat it. My usual go-to guac is simply lime and salt; Shelby’s version is lush with an abundance of goodness: nibs of juicy corn, corners of feisty peppers, strands of fresh cilantro, and strong and tangy with garlic and lime. I now make this every chance I get and you should too!
Shelby’s Loaded Guacamole
- 1 large ripe avocado
- 1 large clove garlic minced
- 1 small roma tomato chopped
- ½ cup corn
- ¼ cup cilantro chopped fine
- 4 green onions sliced
- 1 small jalapeno chopped (and de-seeded if you are faint of heart, like me)
- 1 large lime
- salt pepper, cumin to taste
- dash of siracha or pinch of red pepper flakes
- Smash the avocado with a fork and add tomato, corn, cilantro, green onions, and jalapeno while garlic is toasting.* Squeeze in the juice from the lime. Add salt, pepper, cumin and siracha to taste (I add a dash of each).
- *I like to toast the minced garlic in a non-greased frying pan for a few minutes just to take the raw edge off. When it’s fragrant and reaches a toasty golden color, turn off the heat and let cool before adding to the rest of the ingredients.