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Quote of the Day - Food is an important part of a balanced diet. - Fran Lebowitz
Wholly Guacamole, Batman! How Many Avocados In That Dip?
MIPTC moved from Iowa to Southern California for several reasons, not the least of which is Southwestern food and the many music venues, including the Hollywood Bowl, jazz, rock and other concerts available around the greater Los Angeles area. But it's the food that first turned my head.
To say that I like guacamole is an understatement. It wasn't always that way, however. To put my love of Southwestern food into context, you should first understand that in New England where I was born, my Mother often cooked Yankee Pot Roast, which my brother Todd just as often called Rankee Rot Roast. My Mother was not a great cook, as you can imagine. Before I moved to California, I had never tasted guacamole the way it's made here, and it had not once graced the Williams household kitchen table.
A dear friend of mine, Father Rafael Luevano, makes it fresh this way: avocados, chopped tomatoes and onions, cilantro and lime juice and a dash of salt. That's it, plain and simple. Along with chips, a beer and friends, it doesn't get much better.
Now we learn that Kraft, Dean's, Marie's and Herr's have been sued in a class action because allegedly less than two percent of the ingredients in their guacamole dip products are avocado. In contrast, the FDA requires that at least 90 percent of peanut butter is made from peanuts, but apparently the California Avocado Commission hasn't been as successful with its lobbying efforts.
In any event, the FDA requires that labels accurately describe the ingredients of food products, listed in order of amount, with the largest amount first, and the least amount listed last. The moral of the story here? Flip that container over and read the list of ingredients. Otherwise, just try Father Luevano's guacamole recipe.