This goes down as one of the all time greatest recipe finds in my life. Ever. Back in the day when I was subscribed to the GOOP newsletter, the “Make” entries were the only thing that I found useful. One fine week they delivered the Mexican Dinner, Family Style, which consisted of four dishes, three of which I still make today. These were Baja Style Shrimp Tacos, Pico de Gallo, Guacamole, and the dish that I’m still happy to serve from a can, Black Beans.
Now, before the entire GOOP site was revised, renovated, and then revamped, this entry was accompanied by a video demonstration of Gwyneth Paltrow preparing the dishes. It was awesome. She demonstrated how to cut and pit an avocado, chopping onions, dicing tomatoes, and I learned techniques that have been amazingly useful. The video is no longer posted with the recipes. I guess the video’s production value from GOOP’s early days didn’t make the cut for the site today. It’s too bad, but the recipes are so good that I can forgive this disappointment.
Either I am too lazy to Google “difference salsa pico de gallo” or it never seems to matter when enjoying it with tortilla chips. Sometimes I add corn, which is sometimes freshly grilled. The guacamole recipe is divine. Try it as soon as possible. Delay only as long as needed to buy and allow the avocados to ripen. It is really that good.
- Cut each avocado in half, remove and reserve the pits and score the flesh inside of the shells.
- Scoop the avocado into a mixing bowl and mash gently with a fork—you don’t want it to be completely smooth.
- Stir in the onion and cilantro.
- Cut the lime in half and squeeze in enough juice to taste.
- Season the guacamole with salt, and either serve immediately or stick the pits in to keep it from browning (remove the pits before serving).