In an ongoing series, Keren Weinstein, our Guest Life-Balance Editor, took a much needed trip. More than the need to go on vacation to a new locale, she wanted to find her own sense of balance and thus Project Detox began. Last week, we were on the rocks but fortunately, we can have an amazing guac experience.
My daily life is in NYC.
A gastronomical party 24-7!
Even a quick simple lunch can be the fine creation of a world re-known chef. My taste buds are truly lucky.
Yet there is something to say about dining alfresco on vacation (especially on a rejuvenating solo trip like Project Detox) with menus that embody the culture of that area that somehow takes the gastronomical experience to a whole to level.
It’s like food for the soul.
Dining Old Pueblo style within the desert oasis environment becomes then an important part of my journey in Tucson. With dishes that culminate a Native American and Mexican flare plus many restaurants to choose from – it was fun and yum.
But there was one dining experience that I truly wished I could take home with me and in a way – I did.
The tableside guacamole at the Flying V was simply divine. The waitress brought a rolling cart over with the ingredients for a very zesty-fruity-spicy-fresh tasting version of guacamole that was tailored to my liking. She opened and mashed the perfectly ripened avocado and made it fresh right in front me in the authentic Molcajete (Mortar & Pestle) bowls – AKA the ‘Mexican blender’.
I can still taste the moment.
Sitting on the balcony, looking out onto the Sonoran desert landscaped golf course, waterfalls, pond & Catalina Mountains. Hearing the sounds of summer. Feeling the desert dry heat while still engulfed by the cocktail of the senses. The freshness of the air. The stillness of Life, balanced with movement of nature. By the time I dipped the authentic-tasting tortilla chips into the guacamole with (my extra) lime and cilantro it tasted so amazing my sense of taste was rejoicing. I promised myself to bring this experience home to my next summer soirée. To make it the reason to have a get-together.
I just Had to snag the ingredients!!!
And I Did. (Including some tips).
FLYING V TABLESIDE GUACAMOLE RECIPE
Slice two ripe avocados in half (tip: they ripen after three to four days plus keep the pit to add to finished mix as it will preserve the guacamole’s distinctive green color while giving the dip an authentic look) . Scoop out the fruit from each half and gently mash. Add in ¼ C diced red onions, 1 tsp. minced garlic, ½ tsp. course kosher salt, ½ tsp. freshly ground pepper, 1 tbsp. freshly chopped cilantro, 1 tbsp. freshly chopped jalapeno pepper, 1-2 tsp. finely cut mango, 2 tsp. scallions, 1 C diced tomato (tip: add tomato prior to serving) and squeeze in 1 whole lime. Mix it all together (tip: don’t over mix there should be lumps of avocado as well).
Prepare and serve in the Molcajete (Mortar & Pestle) bowls with salsa chips (or fresh cut vegetables).
Add at least 5 friends. 10 C of great drinks. Blend with lots of laughter.
Party at my house!
Serving up …soul food.
Keren Weinstein is a seasoned professional in Fashion & Beauty with over 12 years in Integrated Marketing, Advertising and Celebrity Fashion Styling