It seems here in the last couple of years, the food scene in Jackson has really begun to evolve. There will always be a need for the neighborhood mom-and-pop diners and their fried catfish blue plate specials. Don’t forget the hushpuppies and collard greens! As a culture, that’s who we are. However, several local restaurateurs have gone out on a limb and encouraged us to try things that probably wouldn’t have gone over just ten years ago.
Babalu Tacos and Tapas opened late last year. I’ll call it Spanish-inspired cuisine because describing it as just another Mexican restaurant would be flat wrong. It’s fresh. It’s trendy. It’s different. And it’s delicious.
Photo courtesy of eathere.com
As soon as you are seated, your waiter/waitress will ask if you want an order of guacamole. Even if you don’t like guacamole, just say yes. This isn’t gloppy green mush from a plastic container. It’s made fresh – tableside -right in front of your eyes. The last time The Husband and I met there for lunch, I watched our waitress like a hawk, taking a mental note of the ingredients she put in so I could attempt to recreate it at home. Then my May/June issue of Mississippi Magazine came in the mail and lo and behold, there was the recipe for Babalu guacamole on page 23.
I have a confession to make. I made this no less than three times in the last four days. Yes, it was that good. But also, guacamole is extremely hard to photograph. At least it was for me. The meat of an avocado slowly begins turns brown the minute you cut into it, much like when you cut into an apple. Adding a little lime juice slows down the process, but it’s still a race to get a decent looking picture within that short window. Let’s face it, brown guacamole doesn’t look too appetizing.
I love the addition of sun-dried tomatoes vs. chopped fresh tomatoes. The sun-dried tomatoes added some tang and a little chewiness. That, and I like to snack on them while doing my prep work. One for the guacamole,
two one for me. . . one for the guacamole, one for me . . .
- 2 Hass avocados
- 1 tablespoon chopped green onions
- 1 tablespoon chopped red onion
- 1 ½ tablespoons freshly squeezed lime juice
- 1 ½ tablespoons minced fresh cilantro
- 1 tablespoon minced sun-dried tomatoes packed in oil
- Kosher salt and pepper to taste
Split avocadoes, remove and discard pit, and scoop meat into a medium bowl.
Add remaining ingredients and using a fork or a potato masher, mash until ingredients are well-incorporated.
Season with salt and pepper to taste.