Travel Tuesday: Mexico City native Richard Sandoval makes his guacamole tableside in a volcanic-rock molcajete (mortar and pestle) and serves it with hot, superthin corn tortilla chips and two kinds of salsa: avocado-and-tomatillo and fresh tomato.
“Ghost”-ly Pepper Nachos have arrived in Disneyland and what better way to get into the Halloween spirit than something spicy? These nachos consist of Ghost pepper-marinated flank steak with green tortilla chips, topped with ghost pepper cheese sauce, black beans, and avocado-tomatillo salsa.
It was a weekend up north. A weekend drenched in sunshine, crisp fresh air, lazy relaxation. A weekend piled high with magazines, brisk walks and glasses of Sancerre. In short, a weekend of yummy, easy meals at unconventional times of day.
How do you feed people on just such a weekend, you ask? Two words: avocado toast. Avocado toast for late breakfast or early lunch. Pre-nap avocado toast at 3 pm and another post-nap round at 5. Avocado toast for anyone who doesn’t feel like eating a real dinner and, oh ya, avocado toast with a nightcap when it’s time to send everyone off to their fluffy-duvet beds. This one crazy-simple dish can do it all.
Of course if you’re going to subsist on avocado toast alone, you might want to know how to make more than one kind. So how about 22? Yup, I like 22 kinds. 22 feels right. Of course you could probably come up with 202 without too much sweat. But maybe that’s a little excessive. For a Monday. So just 22 for now:
Vegan: 1) avocado, watermelon radish, drizzle of olive oil, Maldon salt, pepper 2) avocado, Oro blanco grapefruit, fresh mint 3) avocado, sliced grape tomatoes, chili flakes 4) avocado, mango, lime juice, cilantro 5) avocado, strawberries, balsamic vinegar, salt 6) avocado, toasted walnuts, sliced beets, drizzle of walnut oil 7) avocado, smoked tofu, alfalfa sprouts, toasted sunflower seeds