Preparation info
  • Serves


    • Difficulty


Appears in
The Good Table: Adventures In and Around My Kitchen

By Valentine Warner

Published 2013

  • About

A lot of odd things are done in the name of guacamole. I’ve had some disturbingly crunchy ones, so, for a start, it is essential that the avocado flesh is creamy and ripe and, I hope, green not brown. Have a good feel before buying. I would always recommend the Hass over other larger, smoother-skinned varieties, which can be milky and tasteless. Olive oil, paprika and garlic - aïe! - there is no place for these things. Having said that, the addition of mayonnaise is okay, as this seems part