Recipe for Today: Heading toward the weekend, we’re thinking endless guacamole

By Leslie Brenner

Is there anything more festive than a molcajete filled with guacamole? As a party-starter — whether it’s a party of two or twenty — it can’t be beat.

Our friends who garden seem to all have cilantro that’s gardening at the moment, and its delicate lacy blossoms make the nicest garnish, if you can get them.

Of course you’ll need ripe avocados, which is why we’re talking about this now. Memorial Day weekend — summer’s unofficial kickoff — is just about here, and if you grab a few avocados that are not quite ripe, you can put ‘em in a paper bag and they’ll be ready to smash just when you need them.

Whether your Memorial Day festivities skew toward carne asada or burgers on the grill, or even a fabulous vegan mixed grill, you don’t need to overthink the party-starter. Haven’t made plans? Mash up some guac, tear open a bag of chips and invite a friend. See? The party’s here.

RECIPE: Guacamole, the traditional way

Serve up irresistible classics on Super Bowl Sunday: glorious Texas chili and killer guac

When it comes to football munchies, I seem to be desperately out of touch!

A big chunk of America, it seems, is head-over-heels in love with an appetizer I’d never even heard of until today: Buffalo chicken dip. According to a story in The Huffington Post, the gooey, cheesy, spicy, chicken-y concoction is the most Googled Super Bowl snack in six states — California, Arizona, Nevada, Utah, Hawaii and Florida.

Really? OK, BCD fans — dip away! But if you prefer to make something more irresistibly classic on Super Bowl Sunday, perhaps a simmering pot of classic Texas chili — flanked by a molcajete-ful of killer guacamole — would hit the spot. And if you’re (like me) happier in the kitchen than glued to a football game, you could even round out the festivities with hot-off-the-comal handmade corn tortillas.

All sounds super delicious to me, especially on a chill February afternoon. Plus it’ll fill your living space with enchanting aromas.

On top of it, a legit Texas chili, built from a slab of generously marbled chuck, is fun and satisfying to make — and super interesting if you’ve never done it before. You could ask your friendly butcher for a coarse chili grind, but I think it’s even nicer to hand-cut it into half-inch dice.

Hand-cut beef chuck gives Texas chili incredible flavor and texture.

Brown the meat, then add to it toasted, then soaked and puréed ancho chiles, stir in some chile soaking water, charred onion, garlic and spices and let the whole thing simmer for a couple of hours. Then your job is just to sit back and enjoy the wafting aromas.

Wanna take a peek at the recipe? Here you go:

Then, shortly before the gang is set to arrive, whip up some guacamole. I’ve evolved this one — our family’s default guac — over the years. My guacamole insurance policy is shopping for avocados two or three days before I’m going to make it, in case I don’t find ripe avocados. Buy almost-ripe ones, and put them on the counter in a brown paper bag to let them ripen. If you find already ripe ones, they should hold fine in the fridge. Make the guac just before kick-off, for the best flavor.

A couple bags of tortilla chips, maybe some salsa fresca or salsa verde (pick ‘em up, or make one yourself), beers and Topo Chicos and whatnot, and you’ll be all set!

Here’s your ticket to guacamole:

And here are a few other recipes you might want close-at-hand: corn tortillas, salsa borracha and roasted salsa verde. In case this all just puts you in a Mexican mood, you can peruse our Mexican recipes section to see if something else catches your fancy.

That should do it for now. Happy cooking, happy eating — and may your favorite team win!