Hass avoes with balsamic vinegar and fresh black pepper on wholemeal toast. Mmmm!
A TW friend showed me how to ripen those large Avos by wrapping newspaper around it. It has to be newsprint . in 24 hours it’s soft and perfect.
Gotta use cilantro or it ain’t right.
Also, if you are looking for good salsa to thin the Guac a little, try Herdez brand in the can at Jason’s for 65 ntd each. It’s better than making your own!
Jason’s in Banqiao has Haas avocadoes right now, NT89 each. I also saw bags of 5 (rock hard) at Costco on Thursday. Sadly, I already bought 3 a week ago and made a batch of guac that my friend and I finished off in about 10 minutes, and I can’t force myself to spend that much money again.
I tried Costco. Twice. They don’t have it. I heard they did, but they don’t. At least not anymore. Anyone else? Thanks!
You don’t make your own?
I think I saw some jars in Wellcome, but it looked pretty unpleasant. I’ll have another look tomorrow.
Never have I ever seen guac at Wellcome… I’d love to make my own though, but the avocados here are so bland.
Yeah, you really have to spice them up a lot. You can sometimes get the little black hass avocados which have more flavour, but they are hard to come by. I tend to get those massive great pale flavourless avocados they like over here, and then leave them until they are really over-ripe. That seems to add a little flavour.
Yeah, you really have to spice them up a lot. You can sometimes get the little black hass avocados which have more flavour, but they are hard to come by. I tend to get those massive great pale flavourless avocados they like over here, and then leave them until they are really over-ripe. That seems to add a little flavour.[/quote]
That flavor you speak of might be the mold 
Jasons often have tasy imported avos, around $100 a pce, bit pricey but worth it sometimes!
Anyone got a good recipe for guac using the local avocados?
Yeah, you really have to spice them up a lot. You can sometimes get the little black hass avocados which have more flavour, but they are hard to come by. I tend to get those massive great pale flavourless avocados they like over here, and then leave them until they are really over-ripe. That seems to add a little flavour.[/quote]
That flavor you speak of might be the mold [/quote]
It makes gorgonzola the delicious thing it is…
Try Mayan Grill for ready-made guac, or Costco and Jason’s for imported avocados to make your own.
Mexican stuff and making your own: this thread is right down your alley!
Pray tell, huesos de dragón: what’s a good guacamole recipe?
I always make mine in a food processor (which will probably upset the purists). Lemon juice, chili, garlic, salt and pepper, a little coriander and a bit of tomato. Give it a whoosh, then add the avocado. Try not to over-whoosh (technical cooking term).
By “coriander”, are you referring to the seeds (ground or whole), or the leaves (which we Americans call cilantro)?
By “coriander”, are you referring to the seeds (ground or whole), or the leaves (which we Americans call cilantro)?[/quote]
The fresh stuff. Cilantro.
Where is the Mayan Grill and how much does the guac cost (per quantity)?
I just stop off at the local market at Bitan. They nearly always have Haas avocadoes there. I usually get around four or five for about NT$150.
Dunno, I’ve never made it! 
My Mexican cooking has always focused on the dishes you don’t see in Mexican and Tex-Mex restaurants in the U.S., but I’m sure I’ll get around to trying it before long. I’ve merged three threads on the topic, and I believe there’s a recipe somewhere above.
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Edit: Here’s a recipe from a reasonably reliable, authentic Mexican cookbook on my shelf:
[quote]Guacamole
Ingredientes
2 aguacates grandes
3.5 cucharadas de cilantro fresco finamente picado
3.5 cucharadas de cebolla picada
2 chiles serranos finamente picados
3/4 taza jitomate picado
1 hueso de aguacate
sal al gusto
Preparacion
Moler en un molcajete 2 cucharadas de cilantro, 1.5 cucharadas de cebolla picada y los chiles hasta formar una pasta. Cortar los aguacates por la mitad, retirar los huesos y sacar la pulpa con una cuchara. Aplastarla mezclandola con los ingredientes molidos; agregar 1/2 taza de jitomate picado y poner sal al gusto. Colocar el hueso del aguacate en el centro del guacamole. Rociar con el resto del jitomate, cebolla y cilantro picados.
[/quote]
Translation: Grind 2 spoonfuls minced fresh coriander leaves, 1.5 spoonfuls finely chopped onion and 2 finely chopped serrano chiles in a large mortar to make a paste. Cut two large avocados in half, remove the pits, and scoop out the flesh. Mash and mix into the ground ingredients. Add 1/2 c of chopped tomato and salt to taste. Place the avocado pit in the center of the guac and garnish with 1/4 c chopped tomato, 2 T finely chopped onion, and 1.5 T coriander. [/color]
I was under the impression that most Americans call the seeds “coriander seeds”, not “coriander”; the latter and cilantro should both refer to the leaves. 
Oh, I don’t recall the price, but here’s the thread on the place: viewtopic.php?f=39&t=99151
CitySuper is doing two hass avocados for NT$169… not cheap but…