I discovered this guacamole at my favorite Hispanic market in Culver City, “Top Valu.” Before you start asking about the misspelled word, let’s just say that’s a part of the market’s funky appeal. I used to come here for the spices, then I discovered some real deals: 4 avocadoes for a dollar, 5 pounds of flavourful roma tomatoes for two bucks, 3 bunches of cilantro for a dollar. It goes on and on, with different deals every week.
Although the market is deals galore, the building does have a distinct shabbiness to it, which of course I love. Over the years, I have told a few people about it, but there is a mood of, “oh Culver City, huh.” Since the recession hit, a few locals have cottoned on to it, and the place has been raking in the dough. So much so, that the market has had a bit of a facelift. Fortunately, they are still rocking the old “Top Valu” sign. I love the sense of mystery here, of discovering new things, and enjoy the cultural feel. I hang out with ladies that wear pink curlers in their hair, and we shoot the shiznit over squeezing melons. Not each other’s melons, the fruit. Jeez.
A few months ago, I went to grab another bag of their amazing tortilla chips (a huge bag for $1.29), and gazed at their own packaged guacamole. Admittedly, I had been avoiding them, as I don’t like to pay for something I can make at home. On this day, I was feeling a bit peckish, so I bought myself a small container to go with my chips. It was blinding. I damn near ate the whole container. I came back the next week and did it all over again. Then I realized that I had to get this recipe and share it. I plucked up some courage, and marched up to the two guys behind the counter making tortillas. “Are you the amazing men that make this beautiful guacamole? “ Connecting with my enthusiasm, they both smiled, and proudly accepted the honor by saying,” Si, si, Senorita!” We all had a giggle together (mostly because my Spanish stinks), and I guessed the ingredients: “ Erm, lime, white onion, cilantro, tomatoes, jalapeno?” “Ah, si, si Senorita!” I thought to myself,” why hadn’t I done this before? It was so simple, and so beautiful?” Well, however long it took me to get it, I got it. I now present it you. May you all be blessed with women who wear pink curlers to the market, and with sweet men that make a stonking guacamole.
2 ripe avocadoes
The juice of two limes
1 roma tomato, deseeded and chopped
1/2 jalapeno chopped (a whole jalapeno if you like it spicier)
1/4 cup white onion, chopped
1/4 cup fresh cilantro (coriander) chopped
teaspoon fine sea salt
1. In a bowl, mash the avocado with a fork until you reach a spreadable, chunky texture.
2. Add the rest of the ingredients, folding to combine. Take care not to over mix.