Chicagoans love their food and for good reason. Rock star chefs like Rick Bayless and Grant Achatz command the kitchens, showing you they are the Top Chefs. And with more than 20 Michelin-rated restaurants dotting the streets, you would think Chicago’s food scene would be as intense as its Cubs fans. However, in typical Midwestern fashion, it remains as comforting as a slice of deep-dish pizza pie. When bringing Chicago home, do not be afraid to embrace comfort foods, but add some refinement for your own modern spin.
How to Make Guacamole
The people of Chicago are renowned for their fondness for avocado dip, a passion that is perhaps fueled by the city’s vibrant sports culture. Our recipe for this delectable dip is both uncomplicated and scrumptious, making it an ideal accompaniment to blue corn chips or toasted baguette. Here is how to make the perfect Guacamole dish.
Serves 4-6
Prep time: 15 minutes
Cook/inactive time: 45 minutes
Ingredients
4 ripe Haas avocados, halved, seeded, and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1 shallot and clove garlic minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
Procedure
Begin by placing the avocado pulp in a big mixing bowl. Then, coat the pulp with some lime juice. Next, use a fork to mash the avocado until it becomes smooth. Afterward, add some salt and stir it in. Taste the mixture and adjust accordingly. Lastly, fold in the shallot, garlic, tomato, and cilantro. Allow the flavors to blend together by letting them sit at room temperature for approximately 30 minutes before serving.
