Guacamole-Cooking with Gil on Spring Break

Spring Break

in

San Antonio !

Doug and I spent our spring break this year in San Antonio, Texas.  It was the first visit to the beautiful, sunny, warm, Southwest city.  The weather was inviting and Mexican food is my favorite!  We visited with our niece, Andrea, and her friend, Gil.  Their hospitality was like no other.  And, Gil and Andrea made us some delicious Mexican cuisine the day we arrived.  I will be sharing some of the recipes they prepared for us. However, there is one family favorite recipe  that Gil's father made for him when he was growing up.  It is a salsa that he is not ready to share the recipe ...Yet.  I tried my hardest to get the recipe, but Gil wants to keep it in the family.  If it is as good as the food he served us, I don't blame him.  He knows just how to season each dish to perfection.  Thank you, Andrea and Gil, for a taste of San Antonio. We loved the bright colorful flavors of the food and the culture of Texas.  We have a new destination vacation!

Delicioso!

Gil's Guacamole:

• 9 avocados
• 1-2 large, whole, fresh jalapenos
• 1-bunch fresh cilantro
• 2-3 medium yellow onions
• 2 pickled jalapenos
• fresh or minced garlic
• sea salt
• ground cumin
• black pepper

Printable version of recipe:  Gil's Guacamole

Gil is ready to walk me through his guacamole recipe.
He likes to cook and enjoys it, it is not work to him.

Guacamole is an avocado based sauce that originated with the Aztecs in Mexico as early as the 16th century.  The name from the Aztec dialect translates to "avocado sauce".  

(from Wikipedia)

Gil used Hass avocados.  He has several tips for picking out just the right avocados.
They should be slightly soft to the touch, not hard, with an even color on the outside.

The inside should be healthy looking with a light, bright, fresh green color.
It should not look old or black on the inside, but a consistent color throughout.

Slice each one in half.

All of the avocados are consistent in texture and color.

Remove the pit.

Scoop out each half with a spoon.  The flesh should come out of the rind easily.  

Beautiful, fresh color.

Slice 1-2 fresh jalapenos in half.  

Run under cold water to remove the seeds and white ribs.
The seeds and white pith contain most of the heat of the pepper.
Always wash fresh produce after bringing it home from the market.

Dice into consistently sized pieces.

Add to avocados in mixing bowl.

Wash a bunch of fresh cilantro.  The leaves should be bright, green, and fresh.

Twist and tear the stems off and discard.

Dice and add to the bowl.

Finely chop 2-3 medium sized onions.
Dice the pieces smaller because guacamole is used as a dip.

Continue adding the layers of flavor to the bowl.

Gil also adds pickled peppers in addition to the fresh.

Gil says if you cook Mexican and are serious,
you buy BIG cans.

Finely dice and you can leave the seeds in these.
They blend in more easily because they are pickled and cooked.

Refrigerated, minced garlic, another big jar of  BIG flavor.
Gil believes in using garlic in a lot of dishes.  He strongly believes you can't have too
much fresh onion or garlic.  In a pinch, you can use garlic powder and onion powder and garlic salt.

Season to taste, we added 2 large tablespoons of minced garlic.

Break up with a knife.  It will cut up the larger pieces of avocado.

Cut until pieces are consistent.

Add the layers of seasonings, 1-2 tablespoons of sea salt.

Add 1-1/2 tablespoons ground cumin.

Add 1 Tbsp. black pepper.

Mix with a potato masher.

Leave mixture slightly lumpy, not creamy like mashed potatoes.

Then use spoon to stir the spices to blend the flavors. 

You can serve at room temperature.
Then after the meal, you can refrigerate it.

Disfrute del guacamole!

This is the best we have eaten.
Thank you, Gil!

Gil took Doug & I on a tour of his old neighborhood.  Gil was born in Texas with a rich cultural Spanish and Indian heritage.  His mom was a first generation American and his dad was naturalized after Gil was born.  We visited the west side of San Antonio where Guadalupe and Brazos streets meet.  Gil shared where he grew up.  His faith is important, and he has a strong cultural identity.  He holds on to where he came from and how he felt relative to his surroundings.  He is part of the native "Tejano" culture.  His dad's family were cattlemen and ranchers in this area when the land was still Mexico back 300-400 years.

Guadalupe & Brazos Streets, the heart of the Westside.

The old neighborhood.

Gil's neighborhood growing up.

 Photo history of the "Westside"

 "In those days..."

Gil attends Our Lady of Guadalupe Church, the Patron Saint of Mexico.

He shared his  faith with us, and gave us a tour of his beautiful church.

Gil went to JT Brackenridge School where he learned English.

Family History

 Joaquin & Grandpa Ruiz

Gil,  03/17/2013.

Thank you, Andrea & Gil for a wonderful visit!