The Twilight Report

Grandpa's photos July 1983.

1. Bandelier
2. Santa Fe
3. [illegible] Springs
4. Pikes Peak

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Background: There is this restaurant named Gabriel's between Los Alamos and Santa Fe I used to go to a lot when I lived in, and even when I was only visiting New Mexico regularly. The food is upscale, by which I mean, somewhat unauthentic. There is nothing wrong with though - it is good food. The main reason you'd go there is to have the Guacamole, because they make it fresh right before your eyes. Pretty much the only reason actually. Anyway, at some point it occurred to us that what they did was pretty easy, so we asked the guy preparing it what the exact ingredients he was using. We then went home and attempted to recreate it in a controlled environment. I would say that we succeeded. You want to make this right before you serve it. It goes off pretty quickly. Serve with chips as a snack or along with sour cream with enchiladas, or other main dish.

• 4-8 avocados
• 1-2 tomatoes, diced
• ½ onion, chopped
• 1-2 cloves garlic, chopped
• 1 bushel of cilantro
• 1 lime (or lemon)
• salt to taste

Chop the avocados in half, remove the seed and scoop out the goodness. Cut the lime in half and squeeze the juices out. Mix with other ingredients and stir with a wire whisk. Usually I find juice from half of the lime is sufficient, so use half a lime, and taste to see if you need more.

To me, guacamole without cilantro is just wrong. Some like to add jalapeños, I can take 'em or leave 'em for guacamole. The lime juice lengthens the lifespan of guacamole considerably, so make sure you don't skip that.