Texan & Angeleno Guacamole

I've had a long standing love affair with avocados. My earliest exploits in the kitchen involved a fork, avocado, limes, & salt whipping up batches of rudimentary guacamole. I've stood by this basic recipe for ages & rarely stray from it. It's simplicity can't be beat. Tart lime juice, salt & avocados were meant for each other.

Well, I may have to eat my words after stumbling across Lottie + Doof's interview with CFDA winning designer Vena Cava's (my favorite!) Sophie Buhai. Sweet v. Salty, Chocolate v. Vanilla, & favorite restaurants were covered, but my ears (or eyes as the case may be) perked up when Sophie's LA style guacamole recipe came into play. She says "there are only too [sic] things you need to remember to get right: it should be a little chunky, not too smooth and it should be spicy, but not too hot." To top it off, this up & coming designer serves her guac right in the avocado shell. What a fantastic idea! Why didn't I think of that?

Laura's Texan Guacamole

4 ripe haas avocados

2 garlic cloves, minced

1 1/2 tsp. garlic powder

1 1/2 tsp. onion powder

1 tbsp. fresh cilantro, minced

2 large limes, juiced

salt to taste

In a bowl combine all ingredients & mash with a fork. Add more lime & salt to taste. Serve with tortilla chips -- homemade if you have the time, it makes all the difference!

Sophie's Angeleno Guacamole

4 haas avocados
1/4-1/2 red onion, diced (about 1/2 cup diced red onion)
bunch of cilantro, chopped
2 limes
1/2 habanero or serrano chile, stemmed and seeded (depending on how hot you want it you can add seeds)salt to taste
black pepper

Put pitted avocados in bowl. Add red onion, the juice of one lime, cilantro, and chile. Mash contents with fork. Taste, and add salt, pepper and more lime juice until is tastes good to you.

Top two & bottom two images, Lottie + Doof