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Q&A with the Guac Doc, Guy Fieri

Whether you’re planning taco night for your family or just have a crew over that you need to feed, homemade guacamole is the way to go. Guy Fieri, Food Network’s resident Guac Doc, is scooping out advice on everything guacamole: how to buy and ripen avocados, which mix-ins will make your guac reign supreme, and much more.

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Photo: martiapunts ©

What Ingredients Go Into Classic Guacamole?

“Your classic guacamole is just avocados, lime juice and salt. But by adding some kickers like garlic, chiles, seeded tomatoes, onions, cumin and cilantro — the only other things I’ll recommend are lots of fresh-made tortilla chips — they’ll literally fly off the plate.”

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What Type of Avocado Makes the Best Guac?

“Hass avocados. These bad boys make for killer guacamole because of their rich, buttery texture. Plus, you can find them year-round.”

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Photo: Thomas Faull ©

How Can I Tell When an Avocado Is Ripe?

“Ripe avocados should be soft, not squishy, and you should be able to flick the little stem off easily. You can refrigerate fully ripe avocados for two to three days.” 

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Photo: onebluelight ©

My Avocados Aren’t Ripe! Any Quick Tricks?

“Avocados that haven't fully ripened will lack the big flavor you want for your dip. So if you’ve gotta make guac on the fly, keep your avocados in a paper bag at room temperature in a dark place. And if you've only got a couple of days, add an apple to the bag to speed up the ripening."

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