By Alejandro
I was a finicky eater. My parents struggled getting me to eat. But in an era frought with fish sticks, frozen carrot ridges, and whole milk for supper, can you blame me? None of my neighbors ate healthy meals either. It took moving to Colombia for all this to change.
One of my first memories in Bogota was lunch at Aunt Nena’s: a no-frills bowl of rice with guacamole. I couldn’t believe it—nor could anyone else—when I cleaned my plate and asked for seconds. Years later, when it came time to cook for myself, guacamole with rice was first on my list. Markets out here in Cali boast many varieties of bacon and haas, which yield a richer guacamole. But in Colombia, the most common avocado is a giant variety of sweet slimcado. On the road back from church on Sundays, women and their toddlers set up at traffic lights selling boxfuls of 50-cent avocados half the size of my head. Other corners were taken by vendors of mazorca. Ladies grilled their corn on the cob, and brushed on butter with scallion bunches, rubber-banded near the tip.
This dish hits both corners.
Ingredients for Alejandro’s Guacamole with Rice
4 ripe avocados
3 medium or 4 small tomatoes
1/2 red onion
Small handful cilantro
2 scallions, light and dark green parts
1 jalapeño
2 cups cooked organic brown jasmine rice
2 ears of corn, husked and seasoned with a little olive oil, ground ancho chili pepper and sea salt
First – Make The Pico
What in the US is known as pico de gallo is actually called Salsa Mexicana south of the border. Who knows where the cock beak (that’s what’s Pico de Gallo means in Spanish) came from. In any case, start by slicing the onion into thin rings, and let it sit in ice-cold water. This will eliminate most of the bite, while preserving the flavor and all that crunchy
texture.
texture.
Next, chop the ripe tomatoes into relatively small pieces. Then chop the cilantro, but don’t mince it. Use more leaf than stem. Next, chop the scallions. Start at the bottom and chop your way to about half the length of the stalks. Mince the jalapeño and make sure to get the seeds into the mix. Now that you’ve dominated the onion, chop it up, and toss it in a large bowl with the rest of the pico ingredients. Sprinkle about a teaspoon of salt and let it permeate while you move on to the avocado.
Next the Avocado
Cut it in half and slice length-wise along in interior—this makes it easy for your thumbs to peel the flesh off the skin. Hold on to the seeds, as they will help keep your leftover guac fresh. Scoop the avocado into a mortar or bowl, grab the pestle and mash. As you mash, add salt, a quarter of a teaspoon at a time. When you are done, the grinded avocado should be just salty enough to eat on its own.
Put it Together
Now that the pico has steeped in its own juices, pour into the avocado bowl. The ratio is about 1:1. Store whatever pico is left in the fridge for a rainy day (or until it goes bad, whichever comes first). Although Aunt Nena served her meal
in a rice bowl, I suggest a plate. I often pack rice in a teacup, flip the cup over and tap a solid rice mound into the plate. Maybe two. Spoon a dollop on each rice mound and plate in next to some sweet corn that you broiled . Keep some butter and sea salt close by—if there’s ever an edible worth the calories of butter, it’s corn on the cob.
in a rice bowl, I suggest a plate. I often pack rice in a teacup, flip the cup over and tap a solid rice mound into the plate. Maybe two. Spoon a dollop on each rice mound and plate in next to some sweet corn that you broiled . Keep some butter and sea salt close by—if there’s ever an edible worth the calories of butter, it’s corn on the cob.
Store the leftover guacamole and seeds in a mason jar, with a layer of plastic covering the guac.
If you enjoyed this post, sign up for emails or maybe subscribe to my RSS feed.
Print This Recipe
{ 1 trackback }
{ 2 comments… read them below or add one }
Mmmm…I love guacamole! My recipe is very similar, but I don’t make the pico de gallo and avocado separately. I’ll have to try it next time to see if it tastes any different! (You inspired me to buy some avocados today at the store, by the way…)
Oh my gosh….this looks amazing! Thank goodness we’re going grocery shopping today. I think I know what’s for dinner tomorrow night (would be tonight if that weren’t already planned!)