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?
Recipes are great when you try something new. What I do is find one that looks competent enough, print it out, make it as instructed. Next time, I then try another recipe. Figure out what I like or don’t like from the differences, and then start experimenting and tweaking from there, all while checking other recipes to see what they do differently.
After making it a handful of times, I take my heavily annotated recipe, clean it up, put it in the recipe book for reference. I rarely cook from my own recipes, they’re just here for the times I need to ace the dish (ie, when I have people over)