I have a confession to make. I, Jessica Block, am a Californian and thus a guacamole snob at heart. A guob, if you will (a guaca-mob if there’s an army of us). And as a part of the guacamob, here’s what I need from a good guacamole. I need to taste the avocado. I need salt and no other ground spices except potentially pepper (if you are adding cumin, chili powder, and paprika to your guac, we are no longer friends). I need plenty of lime, a bit of onion and tomato, MAYBE some cilantro (if your friends like it), and jalapeño if you are feeling spicy. Some people like to add dairy—that’s fine, I don’t, but it doesn’t grind my gears that much. Some people add garlic—you do you. But I know what I like. I need to see chunks of avocado. It should not be the consistency (or color) of brownie batter (I’ve been burned before). So when I choose to buy a guac at a store, I want to know for certain it will be at least as good as my good ol’ fashioned homemade guac and (spoiler alert) most of the time, it isn’t. But the emphasis there is on most because sometimes, the grocery store pulls through. Will this new Wholly Guacamole Extra Chunky Restaurant Style guacamole be one of those rare store-bought guacs worth store-buying? Read on to find out.
Does the New Wholly Guacamole Really Taste Restaurant Quality?
By Jessica Block |
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About the Author
Jessica Block
Jessica Block is a freelance contributor to Sporked, a comedian, a baker, a food writer, and a firm believer that Trader Joe's may just be the happiest place on earth. She loves spicy snacks, Oreos, baking bread, teeny tiny avocados, and trying new foods whenever she can. Also, if you give her a bag of Takis she will be your best friend.
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