I’m not afraid of guacamole like I am mustard, Ranch dressing and Sriracha. In fact, for most of my life I was intrigued by this avocado-based dip but never had the confidence to try it. The main ingredient is not something I enjoy, after all. Then I met Mitch. Whether it was a late-night Chipotle run during college or an ordinary dinner at the local Mexican Restaurant, Mitch always orders guacamole.
In the past year, I’ve decided to see what the big deal is. I started by cautiously dipping the large tortilla chip I could find into the creamy green dip. I was always careful not to attach too much dip to the chip – the amount of a frozen pea along the base of the chip, at most. This way, I tested the authenticity of the guacamole without committing too much. All guacamole dips are different; I can detect the good ones from the bad with the slightest taste.
It wasn’t until Thanksgiving Day 2015 that the minuscule amount of guacamole on my chip turned into a small dollop. For an appetizer, Mitch’s sister Ella made the best guacamole that I’ve ever had – I’m actually having trouble finding one to match her delicious recipe. I often crave Ella’s guacamole and wish she could be my personal guacamole chef or somehow transport a bowl of it from her kitchen in San Fransisco to mine in Las Vegas. She set the standard high, perhaps too high for my picky taste buds.
That day was a turning point for me. I now (almost) consider ordering a side of guacamole on my own and my life has become that much more expensive because of it.
Pickin’ Your Brain:
- What is your favorite dipping sauce?