There was a time when CB and I got ourselves in to the bad (but delicious) habit of frequenting Wahaca in Southbank on a Friday night after work to complain loudly about the week’s events and then forget about it all with the aid of some tasty burritos. If you’ve ever been to Wahaca in Southbank, you’ll know that our tasty burritos were preceded by a lengthy wait as pretty much every young professional within 20 minutes commuting distance of Southbank has had the same idea.
It was at Wahaca, and while waiting (sometimes up to 45 minutes) for a table, that I developed such a love for guacamole, tortilla chips and Coronas. Sometimes the wait would be so long that we’d order more rounds and then we’d be seated and realised we could barely finish a salad between the two of us. But how could I regret it? It was so smooth and creamy and flavoursome and picked up with a bright flash of lime and chilli. I was in heaven. It was the best time I’ve ever had waiting for a table. Make this as part of the Peanut Butter Chicken Fajitas dish I’ve also posted or as a dip for entertaining with some salsa.
Serves 4 enthusiastic diners.
2 ripe avocados, peeled and finely diced
1/2 red onion, diced
Juice of 1 lime
Half a medium red chilli, finely diced (or more, if you like it to blow your head off but I don’t think that’s what a guacamole is all about)
Small bunch of coriander, finely diced
Plenty of salt and black pepper
1/2 tsp of sugar
- Mash the avocado as well as you can. Don’t worry about getting it mashed-potato smooth: a little texture is interesting.
- Add all of the other ingredients and mix well.