Now there’s a hot take.
, from influential culinary academic Alejandro Pardo, there’s no lime in theBut in the 1970s, when guacamole’s popularity in the US rose alongside trends like “California Cuisine,” none of those traditional recipes mattered. The trend was bright foods, and because sodium fears were at a peak, lime was deployed to provide flavor. Suddenly, guacamoles were citrusy .on guacamole with lime or anything. A citrusy guac is good stuff. But it's not as good as it could be.
I know what you're about to ask. "But what about oxidation?” While lime is touted as a way prevent avocados from browning, it takes aof lime for that to work—and it’s generally a bad idea to transform a dish’s taste for aesthetic reasons. The easy fix: Avoid oxidation altogether by making your guacamole—a 5 minute process at most—right before serving. I promise, it won’t last for long.
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