Bowl of guac


Okay, I’m going to stop obsessing about the inauguration and Obama-related food news (but what DID they serve at Wednesday’s revival of the White House cocktail hour??) and try to focus on the next big event: Super Bowl XLIII.

Sometimes the tiniest little waves of a major flotilla are the most exciting. Sure, 95 percent of the country will be glued to the TV by Sunday evening, millions will cheer on Arizona, Pittsburgh, and/or The Boss, thousands will buzz over the new commercials  for Coke and But how many will know that Americans are consuming more than 46 million pounds of Hass avocados on Game Day? And how many will realize they can create an edible football field with just a batch of guacamole, sour cream, and a Ziplock?

Hopefully, thanks to the small but mighty readership of YaD, hundreds will now be enlightened about the humble avocado’s role in this special day. Just read this and take a look at this.

Field of GuacTo get started on your own field of dreamy, creamy gridiron action, here’s a recipe from the Hass Avocado Board:

Classic Guacamole
Serves: 8
Prep time: 15 minutes


  • 4 ripe, fresh Hass avocados, seeded and peeled
  • 2 lemons, juiced
  • 2 tsp. minced garlic
  • 1 tomato, diced
  • 1/4 cup chopped cilantro
  • 1/4 cup diced red onion
  • 1/4 tsp. ground cumin
  • 5 jalapeño chiles or serrano chiles, minced; 3 of the chiles seeded
  • Salt and chili powder, to taste


1.   In a large bowl, coarsely mash avocados and combine with lemon juice.
2. Add the remaining ingredients to the avocado mixture, stirring until combined.
3. Refrigerate for 30 minutes and serve with tortilla chips.

*Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.


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