Foodie Tuesday en Español


¡Bienvenidos a esta edición de “Foodie Tuesday” en español!

La receta de esta semana es una comida deliciosa y famosa aquí en California…¡el guacamole! El guacamole se prepara con aguacates, los cuales son rico en folato. El Folato es el ácido fólico que se encuentra naturalmente en plantas y comidas.
¿Sabía Usted? El nombre guacamole viene del náhuatl “Ahuacamolli” traducido al español, que se compone de las palabras “Ahuacatl” (aguacate) + “molli” (mole o salsa). Según algunas fuentes de la mitología prehispánica se dice que el señor Quetzalcóatl dio la receta del ahuacamolli (Guacamole) a los Toltecas, y de ahí se extendió por el territorio mesoamericano.

5 aguacates maduros
1 tomate grande cortado en cuadritos
1 mitad de cebolla picado
3 dientes de ajo picado fino
1-2 jalapeños sin semillas
1/2 ramo de cilantro, troceado
3 limones
sal y pimenta al gusto

Abra los aguacates y quitele la semilla (guarde dos o tres semillas). Ralle la cascara con un cuchillo, cortando la masa del aguacate en cuadritos. Después saquelo con una cuchara. Maje el aguacate y haga una pasta suave pero no muy molida. Pique la cebolla, el tomate, jalepeño, el ajo y el cilantro (no tan fino, un poco grueso) y agréguelos a la mezcla. Añade el jugo de limón. Mezcle todo. Prueve el guacamole y agregue sal y pimenta al gusto. Finalmente ponga una o dos semillas de aguacate en la  mescla para evitar que se oxide.

¡Buen provecho!

Welcome to today’s edition of Foodie Tuesday en Español!

This week’s recipe is a delicious dish that is famous here in California…guacamole!  Guacamole is made with lots of avocados that are rich in folate, the form of folic acid found in plants and foods.

Did you know?  The name guacamole comes from words in the Aztec language Nahuatl.  “Ahuacamolli” combines the words “Ahuacatl” (avocado) + “molli” (mole or sauce).  Translated into Spanish, the word became “Guacamole“!  According to some sources, the ancient legend says that the god Quetzalcóatl gave the recipe for ahuacamolli to the Toltec people, and from there the food spread throughout Mesoamerica.

5 ripe avocados
1 large tomato
1 half onion
3 cloves of garlic
1-2 jalapenos, de-seeded
1/2 bunch cilantro
3 limes
salt and pepper to taste

Cut the avocados in half and remove the pits (set two or three pits aside for later).  While still in the skin, score the avocado with a knife, then scoop out the chunks into a bowl with a spoon.  Lightly mash the avocados, but not too much.  Chop the onion, tomato, jalepeño, garlic, and cilantro (leave the cilantro a little coarsely chopped).  Add to the bowl.  Then add the lime juice and mix everything together.  Taste and add salt and pepper as needed.  Finally, add the two or three avocado pits that were set aside.  These will help keep the guacamole from browning as quickly.

¡Buen provecho! (Bon Appetit!)

5 thoughts on “Foodie Tuesday en Español

  1. I know exactly what you mean!

    Here’s a tip: Drain the tomatoes after you cut them so that the watery, seedy insides don’t go into the mix. Beefsteak tomatoes are fun to use too because they usually have more tomato “meat” and less liquid.

    Hope this helps!

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