Sunday, January 22, 2006

Guac That Rocks

I want a mortar just like this. It weighs a ton, and I bet it makes pounding and crushing just about anything (with its complementary pestle, naturally) a lot more fun.

Margy and I were at La Taqueria in Park Slope, Brooklyn, for an evening on the town. La Taqueria used to be one of our favorite places for a quick, inexpensive dinner, and we were pleased to see that despite having expanded they're still turning out fresh and colorful food.

This guacamole was prepared tableside. A server wheeled over a cart holding various bowls containing avocados, pico de gallo, chopped jalapeño, chopped cilantro, and salt, and he went to work slicing, scooping, and mixing, carefully but with a flourish. His crowning touch was to drop the big round avocado pit into the guacamole as he set the mortar (with both hands) on our table.


curly mcdimple said...

I love that place!!! The guacamole is the best I've ever tasted. Yum. I need to go back there SOON.

Crazy Gaijin said...

Hi there cook!
Thanks for dropping by my blog. I will add you to my links.
I have read somewhere that by putting the pit on top of the avocado will help it not to discolour. My experience is that it still does a little - but not to the extremes that it would if you didn't do it. Of course lemon juice does it too - but if you don't want the taste of lemon, give the pit a go!