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Today is Dieciséis de Septiembre (NOT Cinco de Mayo), which means it’s Mexican Independence Day, or Grito (shortened from Grito de Dolores), as the holiday is called south of the border. The celebration began last night when the President of Mexico rang a bell from the balcony of the palace over the crowd in the Plaza de la Constitución, followed by the waving of the flag, a singing of the national anthem and a chanting of the Grito Mexicano, exalting the heroes of the Mexican War of Independence.
While we may associate Independence Day in The States with barbecues and fireworks, in Mexico, it’s all about the parades — drum and bugle marching bands and patriotic fanfare. ¡Viva México! will echo through the lands today as the country celebrates its independence from Spain in 1810.
What is a celebration without food? In honor of everything Mexico has contributed to the culinary landscape, what follows is a “How To” for making the most delicious guacamole you’ve ever had. People argue over the “best” recipe for guacamole, much like every Italian insists her grandmother’s tomato sauce is unsurpassed, or every Texan has an award-winning chili under his belt buckle. The following gives you the tools to make your own concoction and then permiso to dub yours the best in the world.
WHAT YOU NEED FOR SURE:
Avocados. Lime. Salt.
That’s it, that’s all. Beyond that, it’s all about finding your perfect flavor combination. This could be an endless battle. (Much like Mexico and their long struggle with Spain, perhaps? Insert nervous-face emoji here.) But perfect your flavor balance and all peace will be restored.
WHAT YOU MIGHT WANT TO ADD:
Onion. Cilantro. Tomatoes. Chilies (jalapeño or serrano are good options). Garlic. Cumin.
But ay dios mío, please do not feel like you have to add sour cream. Guacamole is about the flavor and texture of the AVOCADO. Don’t mess with that, Hidalgo.
DETAILS:
Okay, okay, so you want proportions, more information, measurements. Here’s what you do: Taste, taste, taste! It will never taste bad along the way. All ingredients involved were meant for each other. This route will require much double-dipping, but you don’t need to tell your guests.
A good rule of thumb is one avocado will yield approximately one cup of guacamole, minus a few tablespoons for the taste tests. Make a batch to entertain with five to eight avocados, but let’s be real, no matter how many you use, there will NOT be leftovers. Go for 12 if you’re a fiesta animal. No one ever says, “I wish there was less guac.”
Add the juice of one whole lime (halve it if you’re going with just two avocados). This should keep things from browning, and add a perfect zip. Sprinkle some sea salt into the mix, and mash it up with a fork. You don’t need to go crazy with the mashing. Chunks make the textural experience much more satisfying. DON’T FORGET THE SALT! Salt and avocados are like magic together. Trust.
Next, add a half an onion (a quarter for the smaller batch, and a whole for the grande). Red, white, yellow, whatever your preference! Some people like it more oniony than others. Start with a half, finely chopped, and then modify to your taste.
Cilantro. If you are one of the unfortunate souls (“supertasters“) who would just as soon drink shampoo as eat the zesty leaf, then don’t add it. If you enjoy all this little guy has to offer, chop up a half a bunch of the leaves only, and sprinkle in to taste.
Less is more with the chopped tomatoes. If it’s summer, go loco. If not, a handful for texture and a non-citrus tang is just fine.
THE FINAL TOUCHES
Next up, the spice content. Serranos are SPICY, and jalapenos, too, but less so. That said, no two peppers are created equal. Depending on where you’re sourcing your chilies, you could get your hands on some muy caliente jalapenos or some sucker serranos. Taste testing is key here to find your perfect spice level. Chop these up real fine for blending purposes. If you want to calm things down, scrape and discard the seeds.
You dig the stinking rose? Start with a clove of garlic (chopped finely) and work from there. No need to fend off vampires with your guacamole. A little goes a long way.
Finally, cumin. Save it for the end. If everything is perfect without it, you might not want it. Cumin has a very distinctive flavor. It compliments Mexican cooking beautifully, but it can also be overpowering. Cuídate. Too much cumin might throw off the balance you’ve sacrificed so many tortilla chips for.
Mix and taste along the way. Need more pop? Add more lime! More spice? Jalapenos! Love a garlicky dip? You guessed it: Add another clove. Mashed into oblivion along the way? Put that reserve avocado you were saving for your morning toast into the pot. Chunk it up.
When you find the perfect combo, you may want to shout out the Grito de Dolores:
¡Mexicanos!
¡Vivan los héroes que nos dieron patria!
¡Viva Hidalgo!
¡Viva Morelos!
¡Viva Josefa Ortíz de Dominguez!
¡Viva Allende!
¡Vivan Aldama y Matamoros!
¡Viva la Independencia Nacional!
¡Viva México! ¡Viva México! ¡Viva México!
