Culinary Thrill Seekers: Valley Guacamole served to your taste

Published 12:42 pm Wednesday, June 19, 2024

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Guac or salsa? Do we have to pick? What about queso and pico de gallo? And green sauce?

If guacamole is your thing, you may be open to anything that whomever else is doing the cooking blends in there. If you’re the cook, try the way I find in the Rio Grande Valley, when visiting my husband’s relatives. It’s a form of deconstructed cooking, I suppose.

A plate with a serving of mashed avocado is surrounded by separate smaller piles of chopped tomato, cilantro, jalapeno, pepper, etc. It’s an attractive presentation brought to your restaurant table. Diners blend it themselves. If someone doesn’t want to add the jalapeno, then there’s more for me. It worked in my favor!

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Pro Tip: Here’s an extra thought for your Mexican fiesta. Thick and creamy nonfat Greek yogurt is an excellent substitute for sour cream. Save calories here and use them for more queso.

 Where have you BEAN? What’s with all the “alternative” food out there? Sometimes switches are better for you and taste, meh. Sometimes they are wicked good. Harvest Snaps has added to their bags of baked green pea crunchy stuff to Crunchy Puffs, made with navy beans. Join this navy for great flavors such as Loaded Taco, White Cheddar Jalapeno and Honey Dijon. These puffs are big and would hold a nice dip. These are new items at and I’m all about ’em.

Darragh Doiron is a Port Arthur area foodie traveling Texas for culinary adventures. Share with her at