AlanMexicali
May 9, 2013, 7:00 AM
Post #3 of 4
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It's been many a year since I ate tacos at El Güero in Tijuana. Guacamole was always on the counter, free for the taking. That was in the days when the cost of avocado was much, much less than it is today. I suspect that the current high cost of this oro verde--in Mexico City, we often pay as much as 40 pesos the kilo--has contributed to the scarcity of huge bowlsful to pile high on a taco.
Alan, would you kindly describe for the forgetful what 'Baja style' guacamole is like? Thanks!
That makes perfect sense. The price of the large flour tortilla tacos has risen in Baja from the decade old price of $10.00 pesos per taco now to $14.00 or even $15.00 there over a few years but here in San Luis Potosi they are still the small corn tortilla tacos for $5.00 or $6.00 pesos per taco but keep the free guacamole there on the tables or counters in Baja.
Take 2 large avocados and mash them completely with a fork. Add juice from 1/2 a sweet Baja key lime, water, salt and granulated garlic powder or blenderized fresh garlic. Keep the 2 seeds in the mix. It should be watered down enough to where it is the consistency of mayonnaise. Alan
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