chipotle's guac recipe

This Is All You'll Need:
2 ripe Hass avocados (In the restaurant, we use 48 per batch, multiple times per day)
2 tsp lime juice
2 tbsp cilantro (chopped)
1/4 cup red onion (finely chopped)
1/2 jalapeño, including seeds (finely chopped)
1/4 tsp kosher salt

How to Do It:
1. Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside.
2. Cut the avocado in half and the remove the pit (carefully!)
3. Scoop the avocados and place in a medium bowl.
4. Toss and coat with lime juice.
5. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.
6. Fold in the remaining ingredients and mix well.
7. Taste the guacamole (over and over) and adjust seasoning if necessary.

basic AF.

she knows it's extra

This is @HillaryClinton ordering a chicken burrito bowl (with guac) at Chipotle http://t.co/gJDLFBbx2X pic.twitter.com/6Zwq6pOUFq

— Mashable (@mashable) April 13, 2015

DANGER CAUTION WARNING

chipotle is considering taking guacamole off the menu due to a dwindling avocado supply. NOOOooooooo

your turn, guacamole!

(via)

very important news!

remember when i introduced you to guacamole? She was just a sweet faced pup on petfinder.com. well I just got word that my adoption request has been approved and as of 10 am. tomorrow she will be all. mine.

i mean...

NEWSFLASH - people like guacamole

(not you kelly howard) but according to nymag, people really really like guacamole and order it frequently at mexican restaurants.

guacamole is priceless.

but why does it cost so much?

Even though Mexico has an array of vibrant salsas, complex moles, and deeply nuanced adobos, there is one dish that graces nearly every Mexican menu in New York: fresh-made guacamole. As Empellón’s Alex Stupak says, “Margaritas and guacamole are the marquee products for most Mexican restaurants in the U.S." Diners love it, of course, but surely restaurateurs must love it, too: A cheap, easy-to-make dish that customers are almost universally unable to resist is the kind of high-profit product that business owners count on.

Maybe that's why many diners experience guacamole sticker shock in New York's high-reaching Mexican spots: the latest splashy opening, El Toro Blanco, charges $12 for a single order, or $24 for a double order. At Empellón Cocina, and Taqueria, it's $12. Fonda, where it's served with fresh-made tortillas: $11. Toloache, where it's served in three varieties: $13. Rosa Mexicano: $14. Dos Caminos: $14 (though you can get a crab-and-chipotle version for $18). (via)

YUM.

(via)