Spro Barista and Culinary Guinea Pig, Arianna sporting the ExpoCafe apron from Mexico.
Most days at The Spro are focused on coffee. But every once in a while, we get into a food kick and all sorts of things happen. These past couple of days have been filled with Mexican-style food and today is no different.
It's the last day I'm in the shop before heading off to Toronto for the Canadian Barista Championship and I've got guacamole on my mind. There's a bag of avocados I picked up at Costco on Wednesday sitting on the counter and in need of serious attention, not to mention the bag of tortilla chips leftover from yesterday's attempt at chilaquiles.
One of the best guacamoles I ever tasted was a chunky concoction whose texture I loved. It was time to make something approximating that.
In a large stainless bowl, I coarsely chopped up the avocados, added some chopped onion, garlic, cilantro, tomatoes and roasted jalapenos. Mash it all together with a fork, squeeze some lime juice, add some salt and stir again. Add as much or as little lime and salt to taste. Easy peazy.
Lunch that afternoon for Arianna and myself was the fresh guacamole and tortilla chips, along with leftover chicken soup and quesadillas from the two days before. Another tasty experiment and just another day at The Spro...
The guacamole awaiting chips who would go on later that night and feed hungry college students at Towson University.
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