If It’s the Super Bowl, It Must Be…  (Avocado) Guacamole!

Last year there was a lot of talk and controversy about green pea guacamole, and, well, let's just go ahead and leave it there, if you don't mind, in the last year. If you want to mash green peas with ingredients you perceive as enhancing them, be my guest. But guacamole, which literally translates from the Nahuatl, "avocado sauce," is mashed avocado, plain and simple. In fact, the plainer, the simpler, the better. I learned to make guacamole, I mean really learned to make real guacamole, about 15 years ago, when I spent a month in the kitchen of my step-grandmother, my grandfather's widow, a lovely woman and wonderful home cook who goes by the Garcia Marquez-ian name, Josefina Figueras Viuda de Carreño. Over the course of that month (which I wrote about here for Saveur), Josefina taught me everything from complicated dishes of my ancestors, such as Pork in Guajillo Chile Sauce to favorites from Josefina's native Oaxaca and, at my request: guacamole. When I asked Josefina to teach m ...

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