"Guacamole Live"

“Guacamole Live!” the menu announced. We were at a Mexican restaurant called ‘On the Border’ and my spouse was eager to show me this ‘live’ performance. I was fascinated. 'Guacamole' sounded like an exotic sea creature with tentacles and the ‘live’ part of it made it sound even more exciting. After a sampling of enchiladas, chicken quesadillas and steak nachos, it was time for “Guacamole Live!”

A waiter pushed a cart towards us laden with stuff and whipped out …an avocado! I had never before felt so much respect for that not very particularly good looking fruit. But the performance that followed was indeed spectacular. He told me how important it was to select just the right avocado …firm but ripe. Then he cut it open smartly, scooped out the big fat seed, and started spooning out the buttery insides. Next, he chopped some onions, tomatoes and chillies; threw them all together with a little bit of parsley, a squeeze of lemon and salt and simply mashed them into the creamy avocado chunks…Guacamole Live! (Guacamole from Mexican Spanish ahuacamolli, from ahuacate ("avocado") + molli ("sauce"))

From that day on, I have always had this new found respect, not just for the avocado, but also for the American sense of showmanship which converts the mere making of an avocado dip into a spectacular spectacle!

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