More #DonDay.When it comes to eating avocados, you cannot go without mentioning guacamole. On Super Bowl Sunday, more than eight million pounds are consumed. On Cinco de Mayo, that number grows to 14 million.
When you live in San Miguel de Allende, escaping guacamole is even more of a task. There’s hardly ever a cocktail party to which it’s not invited. Some Mexican restaurants place it on the table as a free appetizer. And everyone’s guacamole is praised as, absolutely, the very best guacamole to ever grace a table or a tongue. So I could only share Don Day’s Wife’s recipe as potentially the world’s second best which would be dangerous to my future existence. Instead, I’ll share with you the recipe of the person who, deservedly, is more famous than anyone anywhere for Mexican food, chef Rick Bayless. I will say that the most important part of Rick’s recipe is the garlic which, unfortunately, is left out of many other recipes. ... — Don Day: Learning to love avocados.
Call them the Rodney Dangerfield of Mexican fruit. Apart from their frequent appearance in salsas verdes, I rarely see tomatillos being used in Mexico. And, outside of Mexico, I rarely see them at all.
I think that’s a shame. For if you want a little sour in any dish, tomatillos come with a bonus, a hint of sweet that makes the overall taste extraordinary.
There are other fruits that have that balance. I have fond memories of gooseberries from when I was a kid. I remember, right after twisting my face into a prune, I would have this little sugar rush. And loved it. — Don Day
Expat and immigrant English language resources and community for San Miguel de Allende, Guanajuato, Mexico. Visitors to this site may browse.
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