For some obscure reason, Mexican avocados couldn’t be exported to the land of the free, brave and crazy. Thankfully, they are back in abundance. A further blessing, they are very inexpensive at HG/BSK’s local New Mexico supermarket in Pojoaque (minutes from HG/BSK’s home). The mystery is how something so delicious can also be so nutritious and life sustaining. At dinner, BSK often serves a salad of sliced avocado and Kumatos (juicy brown tomatoes). Goes with everything–meat, fish or fowl. Avocado toast is the best breakfast. However, avocados achieve spicy splendor in guacamole. BSK makes guacamole with a chunky texture and adds local green chile salsa (Young Guns brand) or tomatillo sauce, or pico de gallo made by local women. Lots of lemon juice. Best guac is at a nearby restaurant, Gabriel’s. It’s made tableside and pounded in a traditional bowl with a host of savory ingredients. Sip a Margarita, eat the guac and be happy.
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