Avocados have been cultivated for almost 10,000 years. High in protein and healthy fats and filled with vitamins and minerals, avocados were destined for greatness, but it wasn’t until they made their way north to Mexico six or seven hundred years ago that the idea of turning them into a sauce or ‘spread’ came to light.
Invented by the Aztecs, guacamole would eventually become synonymous with Mexican cuisine and today is a culinary staple in Mexican restaurants the world over. Recipes were passed down from generation to generation and carefully guarded. Oftentimes, the flavour and texture of the guacamole was the most identifiable aspect of the family meal!
“Our guacamole recipe has been in my family for generations,” says Noa Martinez, owner and chef at local Mexican restaurant, Hay Caramba. “In fact, we’ve recently introduced “table-side” guacamole so that our customers can see first-hand how we make it.”
“They’ve been making Caesar Salad table-side for years, so why not guacamole?” says Noa’s partner, Melissa Marques. “It adds a nice touch to the meal because it involves the customers in the cooking process.”
According to Noa, making the perfect guacamole is all about balance, starting with the perfectly ripened avocado, and adding a plethora of fresh ingredients such as tomatoes, onions, cilantro, freshly squeezed lime juice (optional) some salt, garlic, and hot or mild peppers. At Hay Caramba, the customer can dress it up or dress it down according to their liking—there are many variations.
As for guarding the family recipe, Noa insists he doesn’t mind sharing it.
“It’s such an important part of the meal,” he points out. “And making it is part of the whole experience!”
Hay Caramba Restaurant welcomes you to try the whole fresh guacamole experience served with their homemade tortilla chips and, of course, a refreshing summer beverage!
You can visit them at 54 Holland Street West, Bradford.
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