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?
It’s a dying trend but following a family recipe book is at the same time a travel through time in your language, your society, your family and, as a bonus, how tastes and flavours have changed over time.
Profissional authors tend to create books for an audience, while family cooks tend to put down tips, tricks and thoughts on how and why something works or does not, in the hope it will travel down through the generations and be helpful later on.
My partner as inherited cook books from her family, relatives and friends and this is well know in our circle and she has been offered good money to surrender those books to professional chefs. With no success. In those books there are recipes and tricks completely forgotten to modern day culinary.