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    Rick Bayless Guacamole Class



    Rick Bayless Guacamole Class

    GET THE RECIPE: https://www.rickbayless.com/recipe/guacamole/

    More than any recipe in the Mexican canon of classics, guacamole evolves and transforms into what the cook likes or what is right for the occasion. In Mexico, guacamole tends toward simple because it’s most often destined to be a condiment for tacos and the like.

    In the U.S., guacamole explodes with complexity, often chock-full of vegetables, since here we almost always scoop it up with chip after chip. While many contemporary creations have been written (I confess to have written many of them myself), there is a traditional foundation from which all of them spring: Coarsely mash thoroughly ripe avocados, seasoning with salt and just enough lime to brighten (but not overwhelm) the avocado richness.

    Add emblematic Mexican vegetables to suit your own taste: white onion for fresh crunch, ripe tomato for sweetness, fresh green chile for that spicy zing, and cilantro for herby aroma. It’s that simple, though this approach requires the one in charge of preparation to understand the role of each ingredient they’re adding and to taste regularly until the perfect balance is achieved. So making your perfect guacamole requires a fair amount of experience, of trial-and-error. But I can think of quite a few less rewarding endeavors.

    37件のコメント

    5. @wendellrider1212 on

      I have been eating one or two a day for months now. I will be seeing my doctor soon about my cancer! Interesting to see if any sign of cancer improvements!

    8. @Toni-z9n on

      I'm always disappointed to find I'm out of avocados. They go with so much, but guau takes everything to a gourmet level that everyone thinks I am an amazing hostess. Fooled them! Lol.

    10. @AnnRichards-q5s on

      Turn the avocado seaside down and gently press with your two thumbs on the skin and it will release the seed doing the knife worked in the ER seen a lot of nasty little accidents

    11. @Hybridog on

      We always go with zero lime juice. I don't find that it adds anything positive. We also only add salt and black pepper. To me guacamole is like a good steak – it only needs salt and pepper. Anything more and it interferes with enjoying the wonderful flavor of a good, ripe avocado.

    12. @pe25 on

      Thank you very much , Sir.
      For the background and insights. Also i do love your quac philosophy and thinking. Learned def today something about avocados 🥑, thank you👍🏽

    15. @Dubberzz on

      Stop telling people to finger bang avocados. It's this shit that has my avocados looking like DV victims when I open them.

      Look at the coloring from the stem base. It's coloring will give you a solid idea of where it's at in the ripening process. Then buy it and take it home and you can finger it to your hearts content.

    23. @heyhorinshi on

      I've been making it the same way since one trio to mexico, cut in half, take each half and a sharp knife, and in the "skin shell" cut multiple thin lines in every direction l, go ahead and make an x or an *, go over it so many times that when you scoop it out it will basically be smached once you fold it with the other ingredients. It leaves tiny peaces of avocado that make the whole fresh and super thick! Do not smach is soft enough that you can fruit ninja the thing into the best guag your friends have tasted ever!

    25. @travistaylor6110 on

      Writing this before he mentions it in the video, but avocado doesn’t turn brown and nasty from acid. It turns that way from oxidation. Thats why when you make guacamole, the best way to store it is to seal ceramwrap over the top of it, making contact with the avocado so no air is allowed to make contact with it. Thats how we did it in the restaurants.

    33. @justvibin9887 on

      Oh man, I was already with you the whole video and absolutely loving it, but when you mentioned the lime juice I REALLY knew I could trust you 😂 oh my gosh and as I’m typing this, you mentioned chunky guacamole. That is a necessity for me!! We really have the same taste!! I hope I can eat at one of your restaurants one day! God bless you and your family, I will pray for you guys right now!

    35. @mariekelly1175 on

      I put them in a brown bag and they soften up in a few days. I’ve used the “leaving on the counter” method and I find placing it in a brown bag inside my pantry speeds up the process.

    36. @oliviaiskandar6922 on

      First time I see any of your videos. Actually, it’s very interesting because you explain how fruit and vegetables cooperate together to get to the best taste! Thank you. I was just trying to find a recipe for avocados… very interessant!!! Thank you I will definitely try it.

    37. @rhodachandler4277 on

      Why is this Mexican food expert, mispronouncing guacamole? It's annoying that he says "goo wak" this English g is not pronounced in Spanish. It's more like wha for the gu in the word. Also, never bang metal utensils on a glass bowl! 😱

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