One thing my fans don't know about me is how much I love guacamole! But it has to be a little chunky and just a little bit spicy.
Well if it's outside of New Japan or Ring of Honor, I'm just worried about tacos, mostly. You gotta go corn tortilla, a little steak, a little cilantro, a little onion, and maybe a little salsa. No cheese or sour cream and all that crap.
I always love a side of guacamole with everything.
I use a lot of citrus for seasoning. There's lemon or lime juice in just about everything, and that balances with salt very nicely. Things like toasted cumin seeds for the beans. The use of fresh herbs like oregano and cilantro.
For a group of friends or a family dinner, fish tacos are popular and fun to make.
I like Cilantro, but you don't have to.
When you're in Portuguese-African Brazil, or Lisbon, or Mozambique, sometimes piri piri is used as a condiment. Sometimes piri piri is just spices from a jar, and sometimes it's made with garlic, olive oil, cilantro, parsley, and some light chilies.
It's true that cilantro has a strange, strong flavor. People seem to love it or not like it at all. Even I didn't like it at first when I had it in Peru. But I got used to it - it's hard not to in South America - and now I can't live without it.
I love guacamole and think about it a lot when I'm supposed to be thinking about language.
The real secret to guacamole is that you use exactly the elements that you need, which is cilantro, onion, tomato, and jalapenos. And, of course, avocado.
One of my favorite ways to use cilantro is in a beautiful clear soup with monkfish and lime. It's a great dish for cooler weather, especially because monkfish is very good in fall and winter. Also, I like the meatiness and rich texture of monkfish.
