Eva Longoria, Avocado, and One Helluva Recipe

FIRST COMMENT!
Sorry, but that is kind of exhilerating. I just got this E-mail. I’m going to try it!!

Sounds yummy, I’m going food shopping in a few hours anyways, definetly gonna give this a shot – however might just cut down to half the size otherwise I’ll be eating guacamole for weeks :-)

I’ve got two avocados lying in the fridge, I know what I’m making today! Great

Where did the name ‘cilantro’ come from? If you mean coriander, why not just say it? (Thank all gods for Google!)

Also, what is ‘Shamoo’?

Love Eva, lucky Tony !

What’s new about her recipe, I always thought that was how it was made ?
What did I miss ?

continue a great jb !

best, Diogo; Paris, France

I think Eva Longoria is a beautiful woman, and always keeps herself in shape as well as stylishly dressed-good for her! The guacamole recipe sounds delicious, I just can’t imaging she can eat toooooo much of it and look like that. The guacamole itself would probably be fine on a salad, or grilled meat perhaps, but with chips, as we all know, one is never enough. Thanks for the great sounding recipe.

i love guaccamole…i love eva…i love desperate HW….and now im begining to love u for posting this…

Yummo! as my daughter said

well, I dont like desperate housewives, but as I am short ( 5 feet 4) Eva longoria is a model to look up to in terms of body shape, and excellent dress sense.

As for the recepie, here in Europe, we cant get jalapeno or serrano pepers.
I personallly, for one portion make it with
- halve a squeezed lemon
- one avocado
- one tomato
- salt, pepper, paprika, and a dash of mix spices
- onion extract

I eat it on top of 1 slices whole wheat toast. It s an excellent and healty dinner.

Eva longoria is beautiful because she is in shape

Joel, you need to come to TX. Every Mexican restaurant uses that recipe with the exception of lemons. We use limes and typically, jalapenos. She probably got the recipe in San Antonia when she was there watching Tony and the Spurs. I’ve been eating it along wth pico de gallo for 30 years and love em both.

yeah Eva Longoria is hot but I never had guacamole before but Im gonna give it a try

Hmm… Guac doesn’t exactly fit into your cheat your way thin program

Yep, limes are the way to go, not lemons. I’m okay with serranos or jalapenos. Most the time I’ll just mash the avocados with fresh lime juice and coarse salt and that’s it. Mmmm….

@simone –
Cilantro is the fresh leaf; coriander usually refers to the dry stuff.

Originally Posted By john…Every Mexican restaurant uses that recipe with the exception of lemons. We use limes and typically, jalapenos. I’ve been eating it along wth pico de gallo…

I do have to agree with John mostly because of the use of “cilantro.” I’ve seen other people do guacamole and they leave out cilantro. I myself can’t imagine guacamole done any other way.

The “Pico de Gallo” recipe is just like the guacamole recipe minus the avocados and we use limes instead of lemons and it goes great with grilled meats, tacos and chips as an appetizer.

Sounds like a great recipe, I’m going to have to try it.

Eva is hot, but Megan Fox is hotter!

I bet it would be great with some pita wedges; could easily make it into a lunch thing. Does anyone know what would be the calories for this recipe? Just curious.

I have been looking for a killer guacamole recipe. Will definitely give it a try. Thanks!

My recipe nearly- add garlic!!!!!!!!!!!!!!!!!

I do an avacado sliced or chopped with some purple onion, celtic salt, garlic, olive oil and taragaon vinegar let sit for a bit so flavors mix. Eat as a salad or side dish.

Gotta love guacamole!
My husband makes the best one. It’s similar to Eva’s recipe but he also adds bits of bacon to it. He adds the bacon with the onion, saute them both together. Try it too! Turkey bacon is a good variation, for a healthyer choice.

It seems very good. Thank tou for the recipe.
My mother makes a delicious with roasted poblano chili.

@simone – Hi :>D

It is more where you *live*…In the last three states I lived, two used the term cilantro, and the other used coriander….strange, the one that used coriander is in TX, closer to Mexico than the other two states where cilantro is used OFTEN in Mexico dishes….LOL

Either way, it is great stuff, but I know you either love it or hate it!

Well, I love guacamole so I will definetely try it. Can’t stand Desperate House Wifes, But Eva is Hot. Thanks for the recipe.

Cool recipe. Should be good. Will pass it on.
Randy Woody

@Tana – I’m from Mexico. When I was living in France I used the thai “piments oiseau” (literally meaning “bird peppers”). Almost identcal to serrano. Though, I don’t know how they call them elsewhere.

“Cilantro” is Spanish for coriander. French word is “coriandre”, either for the fresh leaves, dried leaves or the seeds. I used to work in a Mexican restaurant at Lyon. While UK costumers used to call it coriander, most of Americans called it cilantro.

And yes, the recipe is the traditional one; and, again, yes, we use limes.

Ah! And depending on the region some peolple add green sour tomato (tomatillo). Guacamole at Mexico also tends to be way hotter.

I really love avocados and guacamole. Kind of a super-food, I think. Nice post, Joel!

P.S. Skip the chips! (if not a cheat day). Try it with celery.

Well, I’m proud of avocados, so I couldn’t stop there.

Avocado, coming from Aztec language (náhuatl) word “ahuacatl”, literally meaning “testicle”.

THE CHOICE for a fat source. Not only they’re rich on monounsaturated fat -healthy-. Also:

-Excellent source of potassium. For low-carbers it’s a blessing.
-Speaking of low-carb, they’re rich in fiber. Most of the carbs from avocado are fiber, so there’s no need to worry.
-As opposed to most fat sources -which are neutral-, avocado scores alkaline in the PRAL scale. This theme alone deserves a whole article. I’ll just say that too many acidic foods and too few alkaline sources is not good, neither for general health or body composition.
-It’s delicious!

@Tana – Where do you live in Europe, so I can export some jalapeños or serranos over there, and other good chiles from México

Love guacamole. That’s almost exactly like how my family makes it, but we use lime juice sometimes and jalapenos instead of serranos. And indeed, Eva Longoria is ridiculously hot, and is one of the main reasons I started watching Desperate Housewives. :-X

Mmmmm avocados, my FAVORITE!!!!!!!! I can eat them alone with salt sprinkled on top. You know what’s better than guacamole….”ceviche de camaron con aguacate” and some tapatio hot sauce. And if it’s a cheat day you can eat it with tostadas. If anyone’s interested I can post the recepie.

@themexican – Would love to try that recipe!! Thanks!

so I just learned avocado means testicle and it has a lotta fans I guess lol

Eva’s not even the hottest one on the show! Give me Terri Hatcher in her prime any day.

@Enerexus – Your ‘piments oiseau’ may be what we call a ‘birdseye’ in Australia- a small (1/2 to 1 1/2 inches long, very hot) ? Limes sound like the way to go, but 8 large avos? Don’t know how big yours are, but 1 spread on 2 pieces of toast (mashed with a good shake of the Tabasco bottle, and topped with black pepper) is a big snack for me (i’m not a small eater) Would probably add some garlic to the recipe!
Still don’t know what ‘Shamoo’ is??

Shamoo – I think he is referring to Shamu the Killer Whale in Florida at Sea World
http://www.seaworld.com/sitepage.aspx?PageID=375

I love guac, but I’m alergic to cilantros. Even some BBQ sauces like Explosion Sauce has cilantros.

Explosion Sauce, it’s good on it’s own.

@Pam
Ingredients:
1 lb of shrimp
1/2 onion finely chopped
fresh lime juice
1 cup chopped peeled cucumber
1/3 cup finely chopped fresh cilantro
2 tomatoes chopped
5 serrano peppers finely chopped
2 ripe avocados, cubed
salt and pepper to taste
Optional: Tapatio hot sauce and tostadas

Directions:
Peel and clean the shrimp. Then chop the shrimp as finely as you can. In a container add the shrimp and covered it completely with lime juice. Add the salt and pepper and let it sit until the shrimp turns pink. Then add the cucumber, cilantro, tomatoes, and peppers. Mix everything up and let it sit in the fridge for about half an hour. Finally add the avocado and serve. Traditionally it is served on top of the tostada, but if you are straying away from carbs it ‘s really good by itself.

@Emilee – Thanks (the penny has finally dropped- doh!) That is a truly awesome video! :-))

love eva. thanks joel.

Originally Posted By Tana
As for the recepie, here in Europe, we cant get jalapeno or serrano pepers.

Where in Europe are you?
Here in Sweden we have all kinds of peppers. Imported probably but still :-)
Jalapeno I know, but I have to Google on Serrano.

I’ve never eaten Avocado, maybe I should try it.

@themexican
Raw shrimp?

Originally Posted By Galina@themexican
Raw shrimp?

i wondered about that too- must be hard to chop?

Originally Posted By simone

Originally Posted By Galina@themexican
Raw shrimp?

i wondered about that too- must be hard to chop?

The shrimp gets “cooked”/pickled by the lime juice

Should have guessed- New Zealand Maoris do much the same with fish and lemon juice, usually combined with tomato, Spanish onion and coconut milk after the fish has ‘cooked’. Looks a bit strange, but tastes very nice.