This post has been updated as of September 2014 with new photography!
As most of my readers know, I have had some pretty in-depth exposure to Mexican cooking.
Starting at the end of second year university, I got a job (thanks to my dear friend Talia Isabel) at Feleena’s Mexican Restaurant in the Glebe. I worked – part-time during school, full time in the summers – there until I started at MHPM this past January. They have the best Mexican food I’ve ever tasted, and most people agree. A hidden gem in Ottawa, for sure!
Before starting at Feleena’s, I hadn’t really had any exposure to Mexican food. Fajitas and tacos were about it, and microwaveable pre-made chimichangas. I was hesitant because all the strange sauces, but once I tried it, I was hooked. I literally crave their food several times a week.
(By the way, if you haven’t checked out Feleena’s website, do it here.)
Obviously, because I have worked there for over 3 years, I learned to make a lot of the recipes. One thing that won’t surprise you is that we go through cases and cases of avocados. Feleena’s makes fresh guacamole daily, and it is the best I’ve ever had.
I make my own version – which isn’t really that different, but depends on what ingredients I have around the house – at home all the time. There are a few tricks to making guacamole that I will share:
- Avocado should never be minced or blended. It should mostly be chunky in your guac, with a bit creamy to hold everything together
- Don’t overdo salt and pepper. Avocados have a natural flavour to then so it doesn’t need much seasoning
- Don’t overdo the lime juice – this can ruin your quac completely
- Easy on the onions and garlic, but lots of diced tomato. I like using green or red onions because they aren’t as strong
- Chopped jalapenos make the world of difference (I used either pickled or fresh)
And just as a little tidbit, avocados are incredible good for you – fatty, but in a healthy way – and according to something I saw on Oprah ages ago, they are one of five most nutritious foods, along with green tea, sweet potatoes, blueberries and seaweed, I think.
- 1 ripe avocado
- Half a large tomato, diced
- 1/4 cup of finely chopped jalapeños
- 1 tbsp of lime juice
- 1 tsp minced garlic
- Salt & pepper, to taste
- 1/4 cup chopped cilantro
- 1 green onion, thinly sliced (or 2 tbsps finely chopped red onion)
- Mash it all up and enjoy with tortilla chips!