Sometimes even a successful restaurant can’t compete with a tried-and-true home recipe. I was visiting a California restaurant for the first time with my mom and her best friend, Dyan. The cheese quesadilla and guacamole side dish looked pretty appealing to me but when I ordered, the waitress had to be the bearer of bad news.
“We’re out of our guacamole.”
Given that we were in the Avocado State, this came as a surprise. As I slumped in disappointment and began searching the menu for an alternative, my mom questioned to clarify, “You’re out of avocados?”
The waitress gestured vaguely. “We have avocados, yes, but we’re out of the powder mix packets.”
My mom and I glanced at each other, while Dyan’s face scrunched up in a combination of bewilderment, disbelief and disgust. Where we came from, a powder mix for guacamole was practically unheard of! She wasn’t impressed.
“Do you have salsa?” she coaxed, to which the waitress nodded. “Lemon wedges? Hot sauce? Good. Bring those ingredients, two avocados, and a bowl.” As the waitress wandered away in confusion, Dyan shook her head at me. “Don’t you worry, Abigail. I’m going to show you how to make real guac. Powder packets! Ridiculous.”
Hunched over the cluttered table together, Dyan as master and I as protégé, we made the guacamole that’s become much more popular among my friends and family than anything store-bought. I’ve made it countless times since then. Not a single person has refused second helpings!