Nicaraguan guacamole vs. the mainstream stuff

9 Jun

When I first arrived in Montreal, I was about 6. There was a lot of adjusting to be done, however it didn’t take long. Children are resilient in that way. One of the hardest things to adjust to was the food available. The change in produce required a change in diet. Needless to say when I discovered that avocados were sold here and so was guacamole, things didn’t seem so grim. However the guacamole that is popular in here by no means resembled my guacamole salad I had growing in Nicaragua. The texture seemed to be totally different and it was. The puree consistency of the North American version contrasts with the chunky Nicaraguan version. For these reasons I wanted to share two traditional Nicaraguan guacamole salad recipes, one that I grew up with Doña Petrona’s, and one found in 50 Años en la Cocina.

Doña Petrona’s Guacamole

For this recipe you will need
ingredients
4 small avocados cubed
2 hard boiled eggs cubed
firm cherry tomatoes (optional)
1/2 cup of onions cubed
1 lime juiced

Directions
1. Toss all the ingredients a bit if you like. The salad is supposed to remain chunky
2. Dry crumbly feta can be added as a garnish!

Traditional Nicaraguan Guacamole

For this recipe you will need
ingredients
3 large ( 6 small) avocados in pieces
2 tomatoes skinned and seeded in pieces
1 small onion cubed
2 tsp of olive oil
2 tsp of chopped cilantro

Directions
1.Delicately toss all the ingredients

Both these salads are a variation on a party classic. Sometimes I like to put these two salads on a bed a baby spinach. My preferred one and childhood favorite is Doña Petrona’s. I grew up with this lady who would help my mother out with some cooking here and there when my mother was at work back in Managua. I am pretty sure my love of cooking is partly due to her! So this is a nod to Doña Petrona! So until then, enjoy the salads as much as I!

If you have any questions drop me a line!

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