SN&R's Cinco de Mayo

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INSIDE: • Recipes • Guac Talk • evenTs

A S P E C I A L A DV E R T I S I N G S U P P L E M E N T TO S N & R

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C h e f s , lo C a l s s h a r e h ow to m a k e the perfeC t CinCo dip

by Janice Daniels

A

merica could fill an ocean of guacamole with how many avocados are expected to be consumed this Cinco de Mayo.

According to the California Avocado Commission, 81 million pounds of the magical fruit — yes, fruit — are expected to be devoured this year, and we’re here to make sure you love every bite. SN&R solicited tips and tricks from local guacamole professionals and enthusiasts who believe they’ve got the creamy dish perfected.

Guacamole can turn from a beautiful green dip to a questionable pile of brown mush within minutes if a proper preserving method isn’t used.

Some keep the pit inside, while others rub it with citrusy juice.

Vallejo’s Restaurant Chef and Co-owner Efrain Vallejo recommends using 1/2 teaspoon lemon or lime juice for each avocado used. Whatever the trick, what’s important is to make sure the avocado is exposed to as little air as possible, according to the Hass Avocado Board.

Local mom De-De Esquero, who we caught outside the Midtown Farmers Market, says “putting [the guacamole] in a tightly sealed container helps.

Also laying plastic wrap directly over the top — so it touches the guacamole — slows down the darkening as well.”

Vallejo’s Restaurant owners, brothers Efrain and Arturo Vallejo, have been serving up their mom’s guacamole recipe for years, and they believe their guacamole’s freshness and homemade salsa are what makes it so delicious.

“Our tomatillo salsa is made fresh every single day, and our guacamole is made fresh right when it’s ordered — that’s what makes our [guacamole] so good,” says Arturo Vallejo.

It’s hard to make a bad guacamole. efrain Vallejo Co-owner, Vallejo’s restaurant

The most popular ingredients among guacamole-making locals we spoke to included lime juice, cilantro, garlic and salt. The least popular ingredients: cottage cheese, carrots and orange juice.

And, although they may initially be a shock to the tongue, surprisingly delectable additions to guacamole mentioned by Sacramentans included crab and trout; and pine nuts and pomegranate, as mentioned by Eric Martinez, a culinary graduate of the Arts Institute of Sacramento.

“You know, it’s all a matter of taste — it’s hard to make a bad guacamole,” says Efrain Vallejo.

G uaC ta l k

Lots of jalapenos, garlic, cumin and some salt. Without those things my guacamole is incomplete.

niCholas meyer, filmmaker

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An estimated

87.3 million pounds of avocados will be consumed during this year’s Cinco De Mayo celebrations.

by Janice Daniels

There is strong evidence that avocado trees flourished 50 million years ago, in what is now California, and avocados might have provided food for

The Aztecs considered avocados to have aphrodisiac properties.

dinosaurs.

The oldest living avocado tree is on the UC Berkeley campus — it was planted in

1879.

Avocados are a good source of

B vitamins,

which help fight off disease and infection.

Avocados are technically berries. The Guinness Book of World Records lists them as “THE

MOST NUTRITIOUS FRUIT IN THE WORLD.”

Research suggests the people of Mexico, and Central and South America were utilizing avocados thousands of years before Europeans discovered them in the 16th century.

California produces about

90

%

of the nation’s avocado crop.

G UaC ta L K

My special ingredient is mango. I mash the avocados with lemon juice and salt, and then I stir in diced mangoes and tomatoes. I also add chopped cilantro, tomatoes, green onions, fresh chilies, salt and pepper. Sometimes I’ll mix in a spoonful of sour cream.

Avocados can stay fresh on trees for

7 months,

and they cannot start ripening until they’ve been picked.

Cynthia Lynn, art FaCiLitator

Sources: Freshforkids.com.au | California Avocado Commission | Index Fresh, www.indexfresh.com/ avocado_history.htm | The Produce News, “California avocados 2015 — more fruit, earlier and bigger”

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L A I C E P S K EE W O CINC

s e r v e s

5

4 large avocados

$R N’

BEE ICE SL

5.6.15 0.15.3 4 D VALI

2 tablespoons lemon or lime juice 3 ounces Vallejo’s green tomatillo sauce (or store bought)

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1/2 cup diced onion 1/2 cup diced tomatoes

1.

Cut each avocado in half and remove the seeds.

Carefully slice and dice each avocado in half while it’s still in its skin, making sure not to cut through skin.

2. Take a spoon and scoop the diced avocado flesh out of the skin, into a large bowl.

3. Once all of the avocados are diced and in the bowl, squeeze lemon or lime over the top.

4. Mash with a fork until reaches desired consistency.

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5. Mix in tomatillo salsa.

6. Fold in diced onions and tomatoes.

7. Start dipping!

G Uac ta l k

I usually use cilantro, tomatoes, garlic, lime juice and salt.

I’ve thrown in bacon bits a few times — but that’s only on special occasions.

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Old Sacramento’s Cinco de Old Sacto Bar Hop 6 p.m. - 1:30 a.m. Wednesday Old Sacramento No Cover, 21+ (916) 524-5275 www.oldsacramentobars.com de Vere’s Irish Pub O’Drinko De Mayo 11 a.m. - 2 a.m. Wednesday 1521 L St. No Cover (916) 231-9947 www.deverespub.com F i n d a F i e s ta F o r yo u r C i n C o C e l e b r at i o n

Sunday, May 3

Tuesday, May 5

Cinco de Mayo Food, Music & Culture Festival 12 - 6 p.m.

Southside Park, Seventh & T streets Sacramento Free Admission (916) 541-6302 www.fiestaenlacalle.com

Vallejo’s Cinco de Mayo Comedy Jam 5 - 10 p.m.

Vallejo’s Restaurant, 1100 O St. $5 Cover, 21+ (916) 443-8488 www.vallejosrestaurant.com

Centro Cocina’s Cinco De Mayo Fiesta 11a.m. - 2 a.m. Wednesday 2730 J St. No Cover (916) 442-2552 www.paragarys.com Three Sisters Mariachi Celebration 11a.m. - 9 p.m.

5100 Folsom Blvd Sacramento, CA 95819 (916) 452-7442 www.threesisterseast.com

Mayahuel Mexican Restaurant 11 a.m. - 12 p.m.

1200 K St. No Cover (916) 441-7200 tequilamuseo.com Zocalo 11 a.m. - 10 p.m.

1801 Capitol Ave. No Cover (916) 441-0303 www.zocalosacramento.com Ernesto’s Mexican Food 11 a.m. - 10 p.m.

1901 16th St. Sacramento, CA 95814 (916) 441-5850 ernestosmexicanfood.com

Ongoing Florez Bar & Grill 5-Day Cinco Celebration 7 a.m. - 9 p.m., May 1-5 5900 S Land Park Drive Sacramento, CA 95822 No Cover (916) 429-6864 www.florezbarandgrill.com

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