A Change in Taste and a Recipe for Guacamole

It’s funny how your taste for certain foods changes over time, don’t you think? There are countless types of food that I couldn’t stomach when I was younger that I absolutely love now — like mango, papaya, bell peppers, and avocado. I can actually pinpoint the exact moments that my taste changed and I began to like these foods — especially the avocado.

It happened a few years ago when I was backpacking through the Yucatan in Mexico with a friend of mine. We had taken a crowded, hot bus to the town of Tulum, and were looking for a place to stay for a few days. Upon hearing that there were a few different spots along the water, we headed for the sea. Overdressed and flip-flop clad, our energy began to subside and our backpacks seemed to get heavier. After checking out a couple different places, we finally came upon on an electricity-free eco-hotel that consisted of several huts with decent beds, mosquito nets, and an incredible view. We were sold.

Our sweaty clothes were immediately replaced with bikinis and sun dresses, and we made our way to the cliff-side restaurant for some muy picante Mexican food. That afternoon, we feasted on meat, chili, guacamole, mojitos, and Corona, and to this day, it was one of the greatest meals I’ve ever had. For whatever reason, be it the weather, the beautiful ocean, or the mojitos — that was the first time I ever enjoyed the taste of guacamole. (Moments later we discovered that we were staying at a nudist resort… but that’s a story for another time.)

Since that meal, I haven’t been able to get enough of the creamy, garlicky, spicy goodness. I use it as a topping for grilled chicken or fish, as a spread on sandwiches and wraps, or as a dip for tortilla chips and vegetables. My recipe, below, is versatile; try adding or reducing ingredients until you find the perfect combination for your taste.

Have your say: Has your taste for certain foods changed over time? Are there certain things you enjoy now that you used to not, or do you not like foods that you used to enjoy? Let me know in the comments section below.

Guacamole and Tortilla Chips
Serves 2–4

GUACAMOLE
Ingredients:
3 avocadoes, halved, pitted, and flesh scooped out
Juice of 1 large lime
1–2 jalapeños (or 1 habañero), finely chopped
1 bunch scallions (about 4), thinly sliced
2 cloves garlic, smashed and minced
1 cup cherry tomatoes, roughly diced
1/4 cup cilantro, finely chopped (optional)
Salt, to taste

Instructions:
Using a potato masher, combine the avocado, lime juice, hot peppers, scallions, and garlic. Stir in the tomatoes and cilantro and add salt, to taste.

TORTILLA CHIPS
Ingredients:
4–6 corn tortillas
1 tablespoon oil
Salt, to taste

Instructions:
Preheat oven to 325 degrees Fahrenheit. Lightly brush both sides of the tortillas with oil and then cut them into strips or triangles in a size of your choice. Place the pieces on a baking sheet and sprinkle with salt. Cook for 10–15 minutes, or until the chips are crispy and golden; serve immediately.