This Questionable Guac emerged from reflecting on conversations with chefs. That said, It dawned on me one day. Guacamole is so simple yet can still have a range of subjective opinions! (Then I went on to imagine that concept on a larger scale, with more complex topics… And after that rabbit hole moment I thought: Live your life how you want to and appreciate every bit that you can. It’s too precious to be wasting it on someone else’s disapproval. )

So anyways, I made some guacamole. I never thought twice about it before, but today, I decided to finally measure out and document a version inspired by a restaurant around the corner from me. The chef let me in on their secret: edamame! Who would’ve thought!

The more I thought about it, the more it made sense though. It adds more volume, keeps it green, offers a slight sweetness, and compliments the other ingredients quite nicely since it’s mild too.

And apparently, upon looking this up, it isn’t uncommon for restaurants to do this. Though traditionalists may disagree on how authentic this concept is.

Nevertheless, the staples for me are always beautifully ripened avocados, onion, lime, cilantro, garlic, salt and, sometimes even pepper.

With, or without edamame beans!