eat | guac and chips.


When I first visited Sean in Phoenix more than five years ago, he took me to this barrio cafe that served the best table side guacamole. Despite the fact that the avocados are the best avocados you’ll ever eat (unlike, often times, the ones that make it to us here in Boston), it had a really unique spin that I couldn’t get off my mind: pomegranate seeds.

The idea of it at first seemed odd, but these little sour bursts are the perfect pairing for any good quality guac, and now I make it this way at home to remind us of that time–not only how delicious the food was, but how it started this thing for us that we keep going.

Here’s how I make it: two ripe avocados, cubed. A bunch of cilantro, chopped. The juice of two limes, salt and pepper, the seeds of one pomegranate, one whole jalapeno chopped with pith and seeds (I like it spicy), and a dash of red onion.

Serve with chips, an iced cold beer, and swoon.

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