GUACAMOLE

I prepared a recipe for Guacamole from the Alejandra Bolles, Mexican-Mayan Cook Book. My final reflections on this project are as follows.

The most interesting thing I learned was when I got to analyze the value chain information. I had no idea that avocados were grown in such a variety of different countries. Previously I had thought they were only produced in Mexico solely. 

My classmates seemed to really enjoy this recipe. Many appreciated the unique taste of the coriander, “I love the taste of cilantro, I think it is always needed in guacamole” was a quote from one of my classmates. They also noted that guacamole is generally a healthy snack, as one classmate said, “I think guacamole is a really healthy alternative to other dips, lots of monounsaturated fats and has a really good flavor”.

Finally, my overall experience with this recipe was a good one. Shopping for ingredients was very familiar – as I always buy avocados, limes, and shallots for myself. Preparing and serving the dish was also enjoyable and stress free. It made the experience that much better considering how much my classmates enjoyed this recipe.

 Buen provecho!