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Holy Guacamole

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I keep thinking about the guacamole at Roi du Taco. Fresh, green and salty, on a bed of shredded lettuce, threaded through with coriander leaf. Also had my first tamales there today. As zadcat said, they are an ancient food. I think they must steam them inside the banana leaves, though am not sure of the method. Everything at that place tastes, as zadcat says, honest. Warm enough now to sit outside. Market vendors have been hammering their awnings up all week, and herbs and flowers are out. Today I bought a lemon-scented geranium. As I pass it in the kitchen I rub the leaves, sniff, and am transported. Springtime in Montreal.
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On April 24th, 2010 05:42 pm (UTC), zadcat replied:
Re: Viva Mexico
The ones at El Rey are wrapped in banana leaves.
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On April 25th, 2010 03:28 am (UTC), kathleenwinter replied:
Re: Viva Mexico
That recipe sounds wonderful - the masa harina or corn meal dough... do you think that is simply cornmeal and water, or are there other ingredients?
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