Just so no one thinks ALL my culinary experiments are hits right out of the gate, this perfectly plated snack looks better than it tasted (I have the boyfriend’s keen photography/editing skills to thank for that). I didn’t have red onion and cilantro on hand, which I now know are mission-critical. And the avocado wasn’t as buttery as I’d hoped. Oh, and I learned that a little fresh oregano (yes folks, he’s a photographer AND an excellent gardener) goes a really, really long way.
Anyway, it was a weird combination of not-quite-right flavors, but the blue corn chips and pale greens went beautifully with the plate and ottoman in this well-composed still life. If it’s true that you eat with your eyes first, then I suppose you could say this was a successful meal.
All too often guacamole is treated as just another dip, one to be smeared across a plate of appetizers amidst Coronas and conversation. However a thoughtfully-seasoned guacamole should be celebrated on its own for at least a few moments. Don’t just idly switch between it and the French onion dip.