Pati Jinich really opened my eyes to guacamole's full potential. In the states, a lot of food people have an incredibly rigid idea of what is and is not guac. Pati revealed to me that in Mexico there are no rules with guac. Makes the purists here freaking out look super silly. Guacamole is a mole. And like all moles, there are infinite variations, the only necessary thread being the aguacate.
So what about you? Any food/cooking lessons you'd like to share?
Dude that fruit salad is amazing. She also turned me on to mango and avocado together in the same book. She's wonderful. Also, Brooke Williamson has a charred red cabbage with nuoc chom in her book, seriously so good.