University of Baltimore Asst. Prof. and Bohemian Rhapsody Columnist Marion Winik has strong opinions about how to prepare guacamole — and she’s not kidding around.
A couple of weeks ago in The New York Times Book Review “How to” issue, novelist Kate Christensen, who has recently moved to Maine, had a wonderful essay about making clam chowder. The theme of embracing a new place through its ingredients and dishes is a sweet one to me. It was the story of me and Texas, where I lived for 20 years.
The Tex-Mex food I am and always will be obsessed with is divided into two categories: things you can make at home, and things you should go to Texas to eat in a restaurant, like cheese enchiladas or huevos rancheros with fresh tortillas and refried beans. I won’t dwell on the latter; it will just make us sad. Fortunately, in the do-at-home group is guacamole.