Tag Archives: guacamole

The Guac Stop at Atlantic Station might be the most Millennial event ever

Source: Atlanta Magazine

You know what Millennials love more than anything else in the world? Avocados. The burrito-makers at Chipotle don’t need to tell us that guacamole costs extra—we know. In fact, our deep commitment devouring the avocado’s holy greenness spread over a fresh piece of Artisan toast has completely destroyed our ability to afford a down payment on a house. Bummer. But this week, Atlanta Millennials have a reason to celebrate. We can consume our weight in free guacamole at The Guac Stop, a touring pop-up from national brand Wholly Guacamole that will set up shop all-day at Atlantic Station from Wednesday through ...

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The Absolute Best Guacamole in New York

Source: Grub Street NY

Like haiku, guacamole is a heavily codified, hard-to-master, deceptively complex tradition with very few elements, all of which need to be perfect. Obviously, avocados, preferably creamy Hass avocados from Mexico or California, are the main stakeholder in a guacamole’s greatness. The presence of acid (lime juice, ideally), onions (white or …

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Not your ordinary chips and salsa at this Mexican restaurant

Source: Atlanta Journal Constitution

The guacamole and salsa tasting at Alma Cocina features three types each of guacamole and salsa with plantain chips and tortilla chips. / Photo by Fifth Group Restaurants

Dish of the Week: Guacamole & Salsa Tasting at Alma Cocina

Some Mexican restaurants toss out unlimited complimentary chips and salsa. Others charge for it. At Alma Cocina in downtown Atlanta, we’re shifting focus entirely from free versus paid and going straight for the shebang rendition of this quintessential Mexican snack: the Guacamole & Salsa Tasting.

Alma Cocina executive chef Chad Clevenger gets clever – and caters to the party of many palates ...

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How to make perfect guacamole, from Superica’s Kevin Maxey

Source: Atlanta Magazine

“I always thought I liked my guacamole super limey because that’s how I ate it in Texas,” says Kevin Maxey, chef at Superica. “But since then I have found that it’s just as delicious even when it’s just avocado and salt. It’s all about texture.” Superica’s bright-tasting, extra-chunky version has a few more ingredients than that. But what’s most critical is the ripeness and variety of the avocado (Hass is best). It should yield slightly in your palm with a slight squeeze, but beware, a soft spot could also indicate a bruise. Another test: Pinch the stem to see if ...

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How to make perfect guacamole, from Superica’s Kevin Maxey

Source: Atlanta Magazine

“I always thought I liked my guacamole super limey because that’s how I ate it in Texas,” says Kevin Maxey, chef at Superica. “But since then I have found that it’s just as delicious even when it’s just avocado and salt. It’s all about texture.” Superica’s bright-tasting, extra-chunky version has a few more ingredients than that. But what’s most critical is the ripeness and variety of the avocado (Hass is best). It should yield slightly in your palm with a slight squeeze, but beware, a soft spot could also indicate a bruise. Another test: Pinch the stem to see if ...

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How to make perfect guacamole, from Superica’s Kevin Maxey

Source: Atlanta Magazine

“I always thought I liked my guacamole super limey because that’s how I ate it in Texas,” says Kevin Maxey, chef at Superica. “But since then I have found that it’s just as delicious even when it’s just avocado and salt. It’s all about texture.” Superica’s bright-tasting, extra-chunky version has a few more ingredients than that. But what’s most critical is the ripeness and variety of the avocado (Hass is best). It should yield slightly in your palm with a slight squeeze, but beware, a soft spot could also indicate a bruise. Another test: Pinch the stem to see if ...

Read full article >>

5 mouthwatering Super Bowl Party recipes

Source: Atlanta Journal Constitution

Guacamole at Red Pepper Taqueria

Whether you’re rooting for the Carolina Panthers or the Denver Broncos to take home the Lombardi trophy at this year’s Super Bowl, watching the big game is no fun without touchdown-worthy eats. You know you’re going to be stuffing your face with chips and salsa instead of dipping boring celery sticks into Ranch dressing, so you might as well do it up right. Here, five tasty recipes – your playbook for a winning Super Bowl spread.

Red Pepper Taqueria’s guacamole

Spicy balsamic chicken wings

Spicy meatballs

Kobe beef sliders

Buffalo chicken pizza

 

MORE:

Where ...

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‘We Stand for the Delicious in All Forms’ — Sam Sifton on NYT Cooking

Source: NY Times Food

The Food editor, Sam Sifton, explains where the recipes in the NYT Cooking App come from, and much more. Including dish on mischievous ingredients.

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Celebrate National Guacamole Day with Free Guac

Source: Philadelphia Magazine » Foobooz

guacamole-los-camaradas-400Today is Mexican Independence Day (Viva Mexico!), which when translated to ‘murican comes out National Guacamole Day.

Whichever event you are celebrating, Graduate Hospital’s Los Camaradas will be there to help. The Mexican restaurant at 22nd and Carpenter is serving complimentary guacamole with purchase of any bocadito, taco, or plato fuerte. And they will also be featuring $7 cucumber, jalapeño Milagro margaritas. Which we can definitely recommend.

Los Camaradas [Foobooz]

The post Celebrate National Guacamole Day with Free Guac appeared first on Philadelphia Magazine.

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MANNA’s Annual Guac-Off Returns for Round 3

Source: Philadelphia Magazine » Foobooz

MANNA's 3rd Annual Guac-Off

MANNA’s 3rd Annual Guac-Off

If mashed avocado is your thing (yet to meet any naysayers there), join MANNA in their third annual Gauc-Off this Thursday, May 21st. The event runs 6 PM – 9PM at Morgan’s Pier, where a ticket snags you unlimited guacamole tastings and a free beer to wash it down. Signature margaritas, alongside a full cash bar, will also be available.

Competing this year is Top Chef Season 11 Winner Nick Elmi, of Laurel and Morgan’s Pier. He’ll be going up against the guacamole-connoisseurs from Bainbridge Barrel Street HouseCafe Ynez, Cantina Dos Segundos, ...

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Cinco de Mayo Roundup: Where to Eat and Drink as the 5th of May Approaches

Source: Philadelphia Magazine » Foobooz

cinco-de-mayo

With Cinco de Mayo just a week away, we over at Foobooz Headquarters decided we could no longer put off going through the folder we had marked, “Cinco de Mayo: Deal With Later,” in our emails. So here it is you tequila and guacamole guzzling heathens: your guide to Philly’s Cinco de Mayo.

Cinco de Mayo Street Festival at El Rey: The Stephen Starr restaurant is hosting its first ever, all-day (5/5, 2pm-10pm) street festival, featuring Mexican street food (think tacos, quesadillas, nachos, corn, margaritas and agua fresca), live mariachi music, piñatas and giveaways. The festival will be on the ...

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MANNA’s 2nd Annual Guac Off is Back

Source: Philadelphia Magazine » Foobooz

manna

Get ready to rumble (or at least get your stomach’s rumbling) on Sunday, June 22nd, for MANNA’s 2nd Annual Guac Off. The event will be from 1 p.m. to 4 p.m. at the Sonesta Hotel. Competitors from all over Philadelphia, young and old, pros and newbs, will be fighting for the title of Best Guacamole in Town. The competing bunch includes guac-connoisseurs Jose Pistolas’s Adan Trinidad, who was awarded with a People’s Choice Award 2013, and Guerilla Ultima’s Robert Leggett, who was awarded with a Blind Tasting Award 2013. And returning to the competition is MANNA’s youngest competitor, 9 ...

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Diego’s Transformation? It’s in the Guacamole

Source: Washington City Paper Young & Hungry

IMG_5723

The first time I visited Diego—before the owners shut it down to reboot because they weren’t happy with the food or service—the guacamole pretty much summed up the experience: a sad grayish lump of questionable freshness surrounded by greasy wonton-like triangles.

So it was a nice surprise to see a guacamole mixing station, with a bowl piled high with ripe avocados, in the center of the dining room of Diego 2.0, which reopened Tuesday. (It’s the same effect as having guacamole made tableside without the awkward interrupting dance.) The guacamole arrives at the table in a molcajete—like you ...

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