Argentinean Guacamole

Introduction

History

The history of guacamole dates back to the Aztecs, but the Argentinean version is a more recent innovation. It combines the traditional elements of avocado and citrus with the distinctly Spanish influence of saffron, a spice that was brought to the Americas during the colonial period. Over time, Argentineans have embraced and adapted this recipe, making it a beloved addition to their culinary repertoire.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To ensure the best flavor and texture, use ripe California avocados. The saffron should be lightly toasted to release its aromatic oils, but be careful not to burn it. For a smoother consistency, some prefer to blend the ingredients, but traditionally, the avocados are coarsely mashed to retain some texture. Adding the lemon juice not only enhances the flavor but also helps prevent the avocados from browning.

Serving Suggestions

Serve this guacamole with a side of purple potato and sweet potato chips for a colorful and healthy option. It also pairs well with grilled meats or as a topping for tacos and salads.

Cooking Techniques

The key technique in this recipe is the gentle mashing of the avocados, which ensures the perfect texture. Lightly toasting the saffron is also crucial for unlocking its full flavor potential.

Ingredient Substitutions

If California avocados are not available, any ripe avocados will suffice. Lemon juice can be substituted with lime juice for a tangier flavor. If saffron is hard to find or too expensive, turmeric can be used as a substitute to achieve a similar color, though the flavor will differ.

Make Ahead Tips

While guacamole is best served fresh, you can make it a few hours ahead. To prevent browning, place plastic wrap directly on the surface of the guacamole before refrigerating.

Presentation Ideas

Serve the guacamole in a molcajete (traditional stone mortar) for an authentic touch. Garnish with a sprinkle of saffron threads and a few whole thyme leaves.

Pairing Recommendations

This guacamole pairs beautifully with Argentinean Malbec, which complements the rich flavors of the dish. For a non-alcoholic option, try a sparkling lemonade.

Storage and Reheating Instructions

Guacamole does not reheat well, but it can be stored in the refrigerator for up to two days. Ensure the plastic wrap is in direct contact with the guacamole to prevent oxidation.

Nutrition Information

Calories per serving

A serving of Argentinean Guacamole contains approximately 250 calories. The majority of these calories come from the healthy fats in the avocados.

Carbohydrates

This Argentinean Guacamole is relatively low in carbohydrates, with the primary source being the onions and avocados. One serving contains approximately 12 grams of carbohydrates, making it a suitable option for those on low-carb diets.

Fats

Avocados are rich in healthy monounsaturated fats, particularly oleic acid, which is known for its heart-healthy benefits. One serving of this guacamole contains about 22 grams of fat, the majority of which are these beneficial fats.

Proteins

While not a high-protein dish, this guacamole does offer about 3 grams of protein per serving. The protein comes mainly from the avocados.

Vitamins and minerals

This recipe is an excellent source of vitamins C, E, and K, along with minerals such as potassium and folate, thanks to the avocados and fresh herbs. Saffron also contributes a small amount of vitamin B6 and iron.

Alergens

This guacamole is free from common allergens such as gluten, dairy, nuts, and soy, making it a safe choice for most people with food allergies or sensitivities.

Summary

Overall, Argentinean Guacamole is a nutritious dish, rich in healthy fats, vitamins, and minerals, while being low in carbohydrates and calories. It's an excellent addition to a balanced diet.

Summary

Argentinean Guacamole is a flavorful and nutritious dish that brings a touch of Argentinean flair to the traditional guacamole. With its rich history, health benefits, and delicious taste, it's sure to be a hit at any gathering. Whether served as a dip, a topping, or a side, this guacamole is a versatile addition to your culinary repertoire.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Argentinean Guacamole. It was many years ago, during a trip to Argentina with my husband. We had decided to explore the vibrant food scene in Buenos Aires, and stumbled upon a small, bustling market in the heart of the city. As we wandered through the stalls filled with fresh produce and spices, the smell of sizzling meats and homemade empanadas filled the air.

It was at one particular stall that I met a kind elderly woman who introduced herself as Doña Maria. She had a warm smile and a twinkle in her eye that immediately put me at ease. As we chatted about our love for cooking, she mentioned that she had a special recipe for Argentinean Guacamole that had been passed down through generations in her family. She offered to show me how to make it, and I eagerly accepted.

We spent the afternoon chopping vegetables, mashing avocados, and mixing in the perfect blend of herbs and spices. Doña Maria shared stories of her childhood in Argentina, and how her grandmother had taught her the secrets of traditional Argentinean cuisine. As we worked side by side, I felt a deep connection to the rich culinary history of this beautiful country.

The finished guacamole was a vibrant green color, with chunks of ripe avocado, juicy tomatoes, and a hint of spice from the fresh jalapeños. Doña Maria insisted that we enjoy it with crispy corn tortilla chips and a glass of chilled Malbec wine. As I took my first bite, I was transported to a sunny patio overlooking the rolling hills of the Argentinean countryside.

From that day on, Argentinean Guacamole became a staple in my cooking repertoire. I would make it for family gatherings, dinner parties, and even just for myself on a lazy Sunday afternoon. Each time I prepared it, I would think back to that magical day in Buenos Aires, and the friendship I had formed with Doña Maria.

Over the years, I have made a few tweaks to the original recipe, adding a touch of lime juice for brightness and a sprinkle of cilantro for freshness. But the heart of the dish remains the same, a celebration of the flavors and traditions of Argentina.

Now, as I stand in my kitchen, surrounded by the familiar sights and smells of home, I can't help but smile as I prepare a batch of Argentinean Guacamole. It is a reminder of the joy and connection that food can bring, transcending language and culture to create lasting memories.

And so, as I sit down to enjoy a bowl of guacamole with my family, I raise a toast to Doña Maria and the generosity she showed me that day in Buenos Aires. May her spirit live on in every bite of this delicious dish, bringing a taste of Argentina to our table and filling our hearts with warmth and love. Salud!

Categories

| Argentine Recipes | Guacamole Recipes | Hass Avocado Recipes | Saffron Recipes | Thyme Recipes |

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