Recipe Exchange: Babalu’s guacamole
To keep the guacamole from turning brown, Chef Daniel Flores recommends sprinkling a little lemon juice on it. Store the guacamole in an air-tight container. For extra protection, cover the guacamole with plastic wrap to limit the amount of oxygen with which that it comes in contact. (Courtesy Babalu)
At Babalu, the guacamole is not to be missed. It’s so fresh it’s actually made tableside for every order.
The restaurant’s recipe has all the classic ingredients: avocado, lime juice, cilantro and onion.
But instead of diced fresh tomatoes, their unique spin is to use sun-dried tomatoes, which add a tasty depth of flavor.
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Jennifer Chandler
A cookbook author and former restaurateur, Jennifer Chandler has been writing about food and dining for more than 25 years.
She is the author of four cookbooks: “The Southern Pantry Cookbook,” “Simply Salads,” “Simply Suppers,” and “Simply Grilling.” While she boasts a degree from Le Cordon Bleu, this Memphis native is about making real food accessible for real families.
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