VANILLA LATTE is a blog dedicated to food & travel with occasional random stuff thrown in. It is managed and written by me, Maggie Ha.

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World’s Best Guacamole 18Jan09

World's Best Guacamole
I know it’s a bold statement, “World’s Best Guacamole”. BUT, if there’s so many places that claim to have the world’s best pizza and world’s best chili burger and world’s best coffee… why can’t I? Actually, it’s probably not the world’s best guacamole – it’s just a damn good traditional guac. And I named it “world’s best” because of Nigella Lawson. I am not a fan. She doesn’t show me anything  common sense doesn’t already teach me. Anyway, I was watching her show (I know, I torture myself) and she was doing a “latin” theme. She made a guacamole but put the most disgusting things in it… like blue cheese. Why would you ruin such a fabulous dip like that?! So, I’ve decided the world needs to know how to make a real guacamole. And I’ve had a lot of friends ask about the recipe. Rant over, recipe begins:

2 ripe hass avocados (you’ll know it is ripe by pressing down around the stem, soft = good to go!)
1 tomato – diced
1 yellow or red onion – diced (I prefer yellow, but for a milder onion crunch, go with red)
1 handful of cilantro – finely chopped
2 green onion stalks – chopped thin
1 jalapeño – diced (You can remove the seeds if you don’t want it too spicy)
1 lemon
pinch of cayenne pepper
fresh ground pepper
splash of habañero hot sauce
sea salt
garlic salt

1/2 red bell pepper (aka capsicum) – diced
1/2 a cucumber – diced

Step 1: Chop chop
In a large bowl, throw in all your chopped ingredients. Chopped onions, jalapeño, cilantro, tomato, green onion and optional red bell pepper and cucumber. The red pepper and cucumber adds a really nice crunch to the guac, I generally like to add a little bit of each to give it a different texture. Traditionally, it’s without. Okay, now season this mixture with fresh ground pepper and sea salt. Mix it all up and now we’re ready for the avocados.

Step 2: Scoop
Now cut the avocado in half, take out the pit and scoop in the yummy inside into the bowl. Save the pits! We’ll need them later. Do this to the 2 avocados and then squeeze the juice of an entire lemon all over it. This will help it from turning brown! Now add in the spicy parts. Splash of habañero if you like spice. Dash of cayenne pepper – to your liking – I like spice so I’m usually generous. Sprinkle some garlic salt and fresh ground pepper over the avocados.

Step 3: Smash & serve
Now take a fork and smash up the avocado against the walls of the bowl while mixing in the other ingredients on the bottom. You don’t need to go crazy, just enough to get the avocado mixed in with the other ingredients. You’re not making a puree so don’t over mix! Chunky is good! Now stick the two avocado pits in the bowl and that will help it from browning as well. Throw some chips in a bowl and you’re ready to serve!

When storing guacamole, make sure your saran wrap (cling wrap) is touching the actual guacamole and not letting any air in. This will keep it nice and fresh! You can also squeeze lemon juice all over the top layer before doing that but it will change the flavor of your left over guac – just a bit more lemony.

  • limeandlemon says:

    Looks really Delicious .. Love the photo and recipe … Laila .. http://limeandlemon.wordpress.com/

  • Vini Dy says:

    I love it after you’ve made it and we’re pigging out. BUT, I LOVE it 6 hours later after it’s been refrigerated :)

  • Your fav mexican says:

    Sounds like the guac grandma used to make in the old country…and by old country I mean East Los…so i give it a rating of MUY CHINGON!

  • Grace says:

    So even though I LOVE LOVE LOVE your rcepies and have made so many of them, I feel more compelled to comment on your ramblings about life cuz they crack me up!!I think checking out a guy’s forearms has been what I’ve been doing since crossfitting I can tell if they can do a heavy snatch. I like heavy-snatching men .Anyways, keep it coming! You crack me up!


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