There are few pleasures in life greater than a nice scoop of freshly made guac. For me, it's one of the main reasons to go out for Mexican food. It's the perfect blend of creamy, fresh, salty, and flavorful, and it goes with so much. Chips, of course. Tacos and burritos, naturally. But have you ever had a scoop of guac on a salad? It makes salads worth eating. Or alongside some Mexican pinto beans? Now we're talking.
I think the genius of guac lies in its ability to transform a fickle ingredient into something reliably tasty. Avocados are famously temperamental and can be a roll of the dice when eaten on their own, but add some salt, lime, tomatoes, jalapeños, and cilantro, and baby you've got a dip. And to me, it's a dip worth paying a little bit more for at Chipotle. Because if I don't have it, I'll just be missing it the whole time.
I think the genius of guac lies in its ability to transform a fickle ingredient into something reliably tasty. Avocados are famously temperamental and can be a roll of the dice when eaten on their own, but add some salt, lime, tomatoes, jalapeños, and cilantro, and baby you've got a dip. And to me, it's a dip worth paying a little bit more for at Chipotle. Because if I don't have it, I'll just be missing it the whole time.
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