Pati Jinich really opened my eyes to guacamole’s full potential. In the states, a lot of food people have an incredibly rigid idea of what is and is not guac. Pati revealed to me that in Mexico there are no rules with guac. Makes the purists here freaking out look super silly. Guacamole is a mole. And like all moles, there are infinite variations, the only necessary thread being the aguacate.

So what about you? Any food/cooking lessons you’d like to share?

  • Elextra@literature.cafe
    8·
    2 days ago

    I’m currently working on my cooking skills now. Always admired food and other peoples cooking IQ (learning what flavors come together, what cooking techniques, etc). Trying to actively learn more.

    I never knew until recently my fish always broke because I tried to turn it too soon for example … I’m super new 😅

    • Leviathan@fedinsfw.appEnglish
      2·
      1 day ago

      I was a big proponent of cast iron and making it non-stick, but over the last couple of years I gotta say, just having a cheap non-stick pan around for certain annoying sticky things can be pretty nifty.