Holy Guacamole!

Last night, I also made some guacamole–I know, lots of food talk for one day. But the fact that I made guacamole in Hungary is interesting, in my mind, at least.

It all started this summer when Evan and I went out to dinner and ordered an appetizer with avocados in it. Evan warned me that he hadn’t had any good avocados in the restaurants here, but after living in California for so long, who could resist the allure of something so delicious and so reminiscent of home? Well, after a bite into the green slice, I could. It was so hard I could barely cut it with a knife. Someone, and I’m not naming names (ahem, chef), didn’t let the poor little fruit ripen, so it was tasteless, hard and absolutely unappealing.

This sent me on a mission: Were all avocados in Hungary bad, or do people here just not know how to use them? Well, I went to the big market and bought two nice-looking avocados, let them ripen in a drawer and made some guacamole. It turned out great. And the more markets I went to, the more avocados I saw. They sell them at Match, they sell them in the small vegetable stands. They seem to be pretty common.

And though this past time I didn’t quite let one of the avocados ripen enough (my own fault for buying different varieties a few days apart), I was still able to make a decent one-avocado guacamole. And this time I found some hot sauce to put in it too–no more spicing it up with paprika.

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