I asked this on Twitter but only got one response, so I will ask again here. I'm in the midst of some major guacamole cravings. Where in Lincoln can I find the best guacamole at the best price? I don't care if it comes from a store or restaurant, and I'm not too picky about style. My only requirement is that it actually be guacamole, not that green sour cream that a lot of restaurants try to get away with (I'm looking at you, D'Leon's!).
I only discovered my love for guacamole (and avocados in general) within the past year. I went from "won't touch the stuff" to "gimme gimme gimme" rather quickly. I have to laugh at people who won't touch it because it "looks gross". Those same people tend to have no problem eating ground up cow flesh. Go figure.
I called out D'Leon's above for their iffy definition of "guacamole", but they aren't the only guilty parties. Feel free to point the finger at any other offenders you're aware of. I should also mock Applebee's interpretation of guacamole. I've only had it once (alongside their fajitas) so perhaps I got a bad batch. But whatever was in that thimble-sized container was so horrid, so wretchedly awful I can't fathom why they would subject their customers to it. It did appear that an avocado played a role in its construction, so they get points for that. But something in the toxic mixture was downright rancid. I still have nightmares of that meal.
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I won’t touch it ‘cause it looks gross.
LaPaz.
Hate to say it because I get a weird vibe off the place and it’s owned by some secretive German company, but my wife brought home some good guac from Trader Joe’s last week.
Try the Wholly Guacamole brand. I’ve purchased it at Target in the refrigerated fresh fruit aisle (near the cut-up fruit, etc). I, too, was afraid of guac until fairly recently.
Your comment made me picture some evil German CEO with a Hitler ‘stache hiding out in his secret volcano lair. As he observes a wall of monitors showing TJ locations across the U.S. he grins and cackles, “Soon our tasty frosen vegetarian entrees vill be in every American home ... und zen ve shall attack!”
Kimberly, you just made my morning. I checked out your blog. The first thing I saw was “I am a delicate flower”. OK, I think, that jives with the site design. Kimberly must be a girly girl.
Then I read the first two posts, one about dog poop and the other about people poop.
I suppose some flowers just really need a lot of fertilizer 😉
D’Leon’s must have ‘some’ avocado in their recipe. The only reason I say that is because in some people, avocado’s cause horrid headaches and I’m one of them. I love avocados, and would eat them at every meal, but can’t as it sends me into migraine hell. I forgot to ask for no gauc once a D’Leons, ate the nachos no thinking, and realized when the headache hit that the avocado was in there.
With a review like that, I am off to check out her blog, too.
I’ve never encountered a chunk of avocado in D’Leon’s guac, but I have encountered plenty of tell-tale streaks of white sour cream. My guess is they use some sort of powdered guac mix that they stir into sour cream. I’m sure there’s avocado in there in some form.
Make your own! I mash avocados with La Mexicana salsa (I think that’s the brand, it’s from Super Saver and is more like pico de gallo) and add either cilantro and/or garlic. It takes all of 5 minutes.
My husband never liked guacamole/avocados either. Happy to have turned him around! Now we have it at least once a week.
Here’s the article from Fortune where I learned about Trader Joe’s. Interesting way to run a company but it obviously works. http://money.cnn.com/2010/08/20/news/companies/inside_trader_joes_full_version.fortune/index.htm
On average, Trader Joe’s has the cheapest avocado’s in town. They often sell 4 packs for less than $4. Make your own guac! Mash ‘em up real good, throw in a little kosher salt, finely diced garlic (or a few shakes of garlic powder) and a spoonful of your fav salsa or fresh ‘maters and you’re good to go! That’s the only way I’ll have mine!
I’m definitely leaning toward making my own. How many avocados do you use at once? If I whip up a single avocado’s worth of guac, will that satisfy an evening case of the munchies?
If you are using Hass Avocados it might take two. Don’t forget the juice of a lemon for a little kick and to keep it from turning brown.
You haven’t seen me eat chips and salsa / dip / guac. That stuff won’t be around long enough to turn brown.
My guac recipe includes bacon. Can’t go wrong. And I prefer fresh lime juice over lemon.
Ah yes! I can’t believe I forgot the acid. I prefer lime juice, but lemon will work in a pinch. It not only slows the browning, but adds a little fresh kick. Another tip if you have some leftover, use cling wrap and press it down right on top of the guac to get all the air out and that will help keep it from browning too fast. As for quantity, I guess that depends on how much you love guac. I LOVE guac and despite the calories, I can easily polish off a bowl of guac made from two hass avocados. I’ve always made my own when I get a hankering for it only b/c I know it’s real and I know what’s in it. I’d highly recommend making your own because it is soooo much cheaper and soooo much more delish!
Thanks for stopping by!
I know it’s an evil national chain, but Chipotle has fantastic guac. Its price is astronomically high ($1.80 for about a half a cup), but it was likely made the day you bought it and has the perfect blend of the usual guac ingredients.
Actually, I’ve heard that Chipotle isn’t all that evil of a national chain.
Sucker!
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