|My new Molcajete and my first Guacamole made in it.|
Nothing says summer like Guacamole and although we’re thousands of miles from both Mexico and that capital of Guacamole, the state of California, we’re proud of what we’re able to make right here on Long Island. Of course, the avocados are hardly local. They’re very often not even domestic. But thanks to a growing and vibrant Mexican community in our midst, “Tomates Verdes”, or tomatillos, are locally grown along with an increasing number of ‘chiles’ like the serranos that are the backbone of a great Guacamole. But my excitement over making this spicy, rich party dish was multiplied by the arrival of my very own molcajete. My friend Carlos carried it with him when he arrived from Mexico City this July. The weight of the thing is astonishing and it’s hardly a carry-on item. But my new molcajete is the genuine article. Made it Oaxaca, it arrived seasoned and ready to go. And I had to marvel at Carlos’ generosity-- never mind his muscle-- at lugging the thing onto a plane. But it seems that last year I published a recipe for Guacamole that didn’t please Carlos one little bit.