Comments on: Guacamole: from Avocado, from Aguacate, from Aguacatlán

By: Rosa Yolanda Gonzalez

Rosa Yolanda Gonzalez — Wed, 12 Oct 2022 17:52:42 +0000

I want your recipes

By: Alain Harvey

Alain Harvey — Sun, 22 Sep 2013 14:24:56 +0000

I simply love your blog Adán and feel fortunate to have discovered it. You have such a wealth of knowledge and talent as a chef. It is really a pleasure to learn from someone who has such creativity and passion. Your use of fresh ingredients and the sense of depth and connection with tradition combined with some modern techniques makes for always fascinating reading. It’s a true pleasure to learn from a master (although I know you are too humble to think of yourself as such!)

By: Adan Medrano

Adan Medrano — Fri, 27 Jan 2012 16:45:52 +0000

Hello,Again, El Conde. Could I have the following info about your Tia Elena and you, please:
Your first and last name, Your Tía Elena’s first and last name, so I can give correct attribution. Name of the town where you lived in Texas and the years that you lived there.Name of the city where you live now. Thanks. Adán Just in case you need it, my email is: adan@jmcommunications.com

By: El Conde

El Conde — Fri, 27 Jan 2012 03:10:54 +0000

It would honor us greatly for you to include the casuelitas in your blog. Please feel free to do so. Tia Elena would be so proud!

By: Adan Medrano

Adan Medrano — Fri, 27 Jan 2012 01:00:17 +0000

Oh, my goodness!! Those casuelitas are beautiful! Thanks so much for including the picture. I would like to include your casuelitas in one of my upcoming blog items. Is that ok?
I love them.

By: El Conde

El Conde — Thu, 26 Jan 2012 19:15:13 +0000

Back when I was growing up in south Texas (previous century), my tia Elena would make a dish she called “casuelitas”. She would fashion by hand these little corn masa shells and fill them with her delicious taco meat (know to us as “picadillo”). She would then fry them up in oil and serve them hot. Attached is a composite photo of the casuelitas we make along with a wooden press I made to facilitate making them. We have also adapted the recipe so that we bake the casuelitas in the oven and then fill them with anything we want, including guacamole. We have served these at wine tasting parties and filled them with Texas brisket. But at the end of the evening, no leftovers!

http://www.flickr.com/photos/75223441@N05/6766889809/in/photostream

By: Adán

Adán — Tue, 17 Jan 2012 20:12:00 +0000

ok, great. Let me know how it turns out. Remember that you will have to “cure” it again. Take a little bit of white rice and grind it, doing this several times, until the ground rice comes out white. Then it’ll work as good as 50 years ago! I think all of our families keep molcajetes from generation to generation. It’s one of our cultural riches.

By: El Conde

El Conde — Tue, 17 Jan 2012 18:43:38 +0000

Thank you for the tip on how to fix our smooth molcajete. I didn’t want to do anything to it for fear of ruining it. But with your advice, I’ll do it!

By: Adán Medrano

Adán Medrano — Tue, 17 Jan 2012 13:24:46 +0000

Yum! I also use chilpitin sometimes. It’s delicious. And we also had it growing wild in our backyard. Thanks for your comments. Sometimes when the molcajete gets smooth you can take a sharp tool and poke tiny holes in it and it works great.

By: El Conde

El Conde — Mon, 16 Jan 2012 18:41:44 +0000

This is almost exactly the way my Grandparents made guacamole, and ALWAYS in the molcajete. But instead of serrano chile, they’d use the chilpitin chiles which grew wild in the backyard (I use those, too, having brought them from South Texas to California). We also use a molcajete that has been in the family for over 50 years. It is worn smooth but all the flavors I enjoyed in my childhood are still there!