Hey guys, it’s me, Eric. And in case you didn’t know, today is National Guacamole Day. Without putting much thought into it, I’m hard pressed to find any other side dish that’s more important to a meal, besides maybe French fries. Depending on the dish, guacamole can make or break it, most likely make it. It takes an already exciting Mexican flavor profile and elevates it to the next level. The creaminess, the chunkiness, the saltiness, the spiciness. Somebody stop me!
Most people know that I used to work at Chipotle and that I used to make the guac at said Chipotle. I used to make 3 pans (1 batch) of guac start to finish in 15 minutes flat. About 80 avocados sliced, pitted, and scooped, followed by jalapeños, red onion, cilantro, salt, lime and lime juice, all mashed up in a bowl as wide as a manhole, separated evenly into pans, labeled and stored away, all in 15 minutes. The first time I made the guac on my own took me 50 minutes. I became an expert, a champion, and a connoisseur. Multiple times customers thanked me for “the best guac they’ve ever had”. My manager (who made guacamole at chipotle for years) told me I made the best guacamole he’s ever tasted (little extra salt/lime juice, that’s the kicker). That’s probably my biggest achievement to date in life. Had I put “used to make the guac at chipotle” on my résumé a year ago, I’d be working a lavish job with crazy pay, and sick benefits. That’s the kind of life experience people wanna hear about. Community service is great, but let’s be honest, it’s mundane in comparison.
But enough about me. Guacamole has become a staple ingredient in Mexican food across the world, augmented in the United States single handedly by Chipotle. It’s well worth the $2.10 extra and then some. It takes already delicious burritos, tacos, chips, etc. and makes them even better. The more guac the better. It’s one ingredient you cannot have enough of. The perfect guacamole doesn’t overpower a dish but complements, refines, and enhances it. They key to a great guac is Hass avocados (quality ingredients for quality results) generous but not too generous salt portion, and you gotta make it with love. And you can’t make it with tomatoes. Anyone who prefers tomatoes in their guacamole are not to be trusted. Today we all celebrate the immense presence of guacamole in all of our lives, and we thank you, guacamole gods.