I've been experimenting with guacamole recipes. You know in Mexico they keep it really simple. Just Avocado, Lime juice and salsa. And then purée. Salsa from a jar would be fine. There are some better brands you know. Also I recently found out that a can of black beans can be substituted for the Avocado. (I have yet to find a recipe for red of kidney beans. But I'm sure that would be fine.) Then I just eat it like I eat hummus. With a spoon like a salad. And black bean guacamole is very high in fiber.
They have frozen avocados where I live in some supermarkets. But not all of them do. Plus, what other forms do avocados come in? Do they come in canned form? All good questions.
I used to eat avocado toast with a fried egg on top...that'll be a $48 breakfast pretty soon. This is why I've been watching YouTube videos on Depression era recipes lately
Dry beans, rice, pasta...hell, even oatmeal isn't cheap anymore. Soon it will be cheaper to eat the furniture. I've had some guac in a squeeze like container - like squeeze sour cream - it keeps very well. It's not as good as my own, but.. Nobody can seem to eat a whole avacado at once, then you put the other half in the fridge and it goes brown in an instant. I've found that using fruit fresh sprinkled on it, leave the pit in, plus a few pieces of onion seems to keep it green longer.
It is probable that most gringos want to be specific in the recipes they advocate. They may be very generic in Mexico and more southern Locations. Short of buying a South of the border Dictionary, I Suspect that Guacamole is just a sauce that contains Avocados. Any thing else in the recipe is based on individual preferences, but could contain Tomatoes, Onions, Chiles, Citrus and so on. Since the avocado migrated north at the end of the last ice age, there may be variants that are different regionally. The Haas Avocado may be a genetic variant that apparently mutated in the back yard of a Los Angeles Mailman. Once identified cuttings became a rage that has caught fire over a wide area. I think that Avocados are related to the Bay-Laurel native to California, Oregon and Washington coastal zones, and migrated just as the Avocado following retreating glaciers. As described above the Avocado is a low acid nutritious food that oxidizes very quickly once sliced open, Acidic juices like Lemons and Limes prevent this even though they originate in Asia. A dish that I really like Is a "Cammarones Relleno" that consists of a bed of spicy black beans, halved avocados on top with seasoned grilled shrimp imbedded in the Avocado seed depression + salsa to taste.
