Celebrate National Guacamole (and Mexican Independence Day) September 16!

(Gerry Furth-Sides) September 16 has become a double holiday celebrating  Mexican Independence Day and Nationa Guacamole Day on September 16.  The original commemorative day is highlighted with  the traditional  “cry of independence” or (Dia de la Independence) that started a revolt against the Spaniards in 1810.  It is fast becoming the autumn counterpart fo the spring holiday of Cinco de Mayo (or national margarita day).

National Guacamole Day on September 16, honors the  indulgent, rich, satisfying and healthy dish that defines Indian summer. To celebrate National Guacamole Day, Santa Fe’s La Fonda on the Plaza hotel, whose award-winning table side guacamole wins consistent raves, is offering up two ways to “guac out” in style — tips on how to make the best guacamole at home, and a new special hotel package that includes a tableside guacamole lesson.
Along with the following tips from the La Fonda “guacamolero” team.  You can  check out their  video demo where guacamolero Ruben Castilloshows off his precision mixing chops…which he can teach to your on air talent!

Guacamolero Castillo’s 7 Tips For Making Great Guacamole:

1. Choose perfectly ripe, thick-skinned Haas avocados. Hold the avocado in the palm of your hand and squeeze gently.  The best ones will still be firm but yield a bit to the pressure.
2. Don’t be stingy with the salt — it is essential for bringing out the flavor of the avocado.  Start with a little and add until it tastes perfect to you.
3. For truly authentic guacamole, a little (or a lot) of chopped cilantro is essential. But if it is not to your taste, it’s still guacamole.
4. Citrus takes your guac up a notch so don’t forget a splash of fresh squeezed lime juice.
5. Spice is nice.  You don’t have to use a lot of chopped jalapeno, but a little adds just the right counterpoint to the smooth creaminess of the avocado.
6. From there — add whatever else you like — chopped roasted garlic, chopped fresh tomato, diced red onions.
7. Mix it up only enough so that the guacamole is still chunky.  If you want to emulate our “guacamolero’s'” technique as demonstrated in the video above, take a wooden spoon in one hand and a metal tablespoon in the other.  Hold them both perpendicular to the bowl and tap quickly with the edges of the spoons, not the backs, to get the perfect chunky texture.

More recipes that are becoming signature dishes include Los Angeles area favorites.

Red O Award-winning Culinary Director (Mexican culinary food icon) Rick Bayless travels with his staff to a different part of Mexico each year to keep current.  Here he keeps it clean and simple at Red O in Santa Monica where his Classic Guacamole keeps guests clamoring for more, with fresh avocado, tomatoes, onions, fresh lime juice, cilantro, and serrano chile. (photo courtesy bob Hodson)

Red O Santa Monica . 1541 Ocean Ave., Suite 120 Santa Monica, CA 90401; 310.458.1600; www.redorestaurant.com

Classic Guacamole by Culinary Director, Rick Bayless

Serves 8 to 12 Guests

Ingredients:

• 2 serranos, stems removed
• 3 avocados, preferably the black-skinned Hass
• A couple of tables spoons of fresh cilantro
• 1 small white onion (fresh knob onion—green tops still on—is best), finely chopped
• Salt
• 2 tablespoons fresh lime juice
• Optional – A little crumbled Mexican fresh cheese (queso fresco) for garnish
• A sliced radish or two for garnish

Instructions:

• Finely chop the green chiles, and scoop them into a bowl.
• One at a time, run a knife down through each avocado, starting at the top, until you reach the pit; continue cutting around the pit until you reach the point you started.
• Twist the two halves of the avocado apart. Remove the pit and discard. Scoop the flesh into the bowl with the chiles. Mash coarsely with the back of a spoon or an old-fashioned potato masher.
• Add the cilantro and onion, stir to combine, then taste. Season with salt (usually about a teaspoon) and lime juice. Scoop into a serving dish and garnish with radishes and cheese.

An avant garde dish using guacaamole as a garnish is Chef Jeff Lustre of Demitasse Cafe & Roastery in Hollywood, where the avant-garde crowd favorite Deviled Eggs are dolloped with guacamole, radish, and bubu aware (Japanese cracker in the form of tiny balls). Secret Ingredients include creamy yogurt and red wine vinegar.

Demitasse Roastery & Kitchen:  1542 N. Cahuenga Blvd. Hollywood, CA 90028; 323.498.5155; www.cafedemitasse.com

Food blogger Svitlana Flom from Art de Fete has the perfect addition to all of your chips and dip appetizers, taco nights, avocado toasts, sandwiches – the opportunities are endless. The secret that makes Svitlana’s guac better are her three secret ingredients: lime juice, garlic, and a pinch of cumin. Whether you choose to include jalapeno and hot sauce is up to you, but this Spicy Guacamole will add a delicious kick to any meal.

Art de Fete’s Spicy Guacamole

• • 3 avocado, ripe
  • 1½- 2 medium vine or Roma tomatoes
  • ½ red onion, finely diced
  • 1 jalapeño pepper, deseeded, finely diced
  • 3 tablespoon cilantro, finely chopped
  • 1 lime, squeezed
  • 1-2 small garlic cloves, minced
  • pinch of cumin
  • 5-10 dashes of hot sauce (optional)
  • Kosher salt, to taste

Directions

1. Deseed tomatoes: Slice tomatoes inhalf and cut out white divot. Cut tomatoes into quarters, then cut out the seeds with a sharp knife. Deseeding is absolutely necessary and it will ensure that your guacamole is not watery. Slice deseeded tomatoes into strips. Dice tomato strips finely. Set aside
2. For the avocado: Slice the avocado open vertically and remove the pit. Using just the tip of the knife, slice into avocado flesh in a criss-cross pattern. Squeeze out the flesh into a serving bowl, then squeeze lime juice on top to prevent avocado from browning. Mash avocado with a mortar or folk but keep it somewhat chunky.
3. Make guacamole: Add all diced ingredients, cilantro plus minced garlic. Add few dashes, or more than few, depending on your liking, of hot sauce! I like traditional Cholula in it. I also like to add a pinch of cumin spice, it’s just so earthy and delicious here!
4. Season guacamole with kosher salt and gently mix all the ingredients to combine. Squeeze a bit of lime juice on top. Sprinkle with salt, tiny bit. Serve with tortilla chips  – and a margarita!