Hate green pea guacamole? Try these (in)famous recipes

People feel VERY strongly about guacamole– and why wouldn’t you?

The avocado-based treat is nearly perfect, made even more beautiful by the endless combination of ways you can dress it up. Yet, guac’s customization may be the most divisive thing about it. Case in point: The New York Times’ controversial pea-infused guac recipe.

In the wake of the controversy, dubbed #GuacGate and #PeaGhazi by some, here are some other famous (or infamous) guacamole recipes:

Chef Roberto Santiba–ez of Rosa Mexicano dish  Guacamole. (Photo by Johansen Krause)
Chef Roberto Santiba–ez of Rosa Mexicano’s dish Guacamole. (Photo by Johansen Krause)

POTUS Barack Obama’s recipe:

Obama describes his guacamole as “classic,” but the hot peppers certainly spice it up a bit.

Jack White’s not-so-secret recipe:

This recipe took the Internet by storm in late January and early February. White’s recipe is notable for both its forbidden nature and its use of avocado pits to prevent the guac from browning.

Beyonce’s Superbowl guacamole recipe:

When she’s not performing at the Super Bowl, she’s thinking up guacamole recipes to enjoy during it. Beyonce’s recipe, Yahoo News reports, is a pretty no frills recipe, including a simple mix of avocados, tomatoes, onions, garlic and salt and pepper.

Get the full recipe here.

Chipotle Mexican Grill’s recipe:

We all know about this recipe. We especially all know that you have to pay extra for it. But what if you make it at home? Now you can because Chipotle released the recipe this summer.

Guacamole in a bowl. (Wikimedia Commons)
Guacamole in a bowl. (Wikimedia Commons)

Here’s the recipe from the website:

You’ll need:
2 ripe Hass avocados (In the restaurant, we use 48 per batch, multiple times per day)
2 tsp lime juice
2 tbsp cilantro (chopped)
1/4 cup red onion (finely chopped)
1/2 jalapeño, including seeds (finely chopped)
1/4 tsp kosher salt

How-to:
1. Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside.
2. Cut the avocado in half and the remove the pit (carefully!)
3. Scoop the avocados and place in a medium bowl.
4. Toss and coat with lime juice.
5. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.
6. Fold in the remaining ingredients and mix well.
7. Taste the guacamole (over and over) and adjust seasoning if necessary.

Do you have a favorite guacamole recipe? Let us know in the comments.

Does the X in ‘The X-Files’ stand for eXhausted and BotoX?

Photos emerge from production of the iconic television series’ reboot.

David Duchovny and Gillian Anderson shoot a scene from
David Duchovny and Gillian Anderson shoot a scene from “The X-Files” reboot. ED ARAQUEL /FOX

Entertainment Weekly just shared a clandestine peek at the production of the upcoming “The X-Files” limited-series reboot and it’s got some great info (hey — we knew the truth was out there).

There’s a photo gallery with pictures of stars David Duchovny and Gillian Anderson; he looks a little tired and worse for the wear, while she seems to have had what they call in the industry, “some work done” (not that there’s anything wrong with that).

But the best news is that the reboot seems to be continuing the original series’ penchant for casting interesting guest stars. In some of the photos, we see “Community’s” Joel McHale and — even better — Annet Mahendru, Nina from “The Americans.”

There’s even a peek at the title page of the first new script, called “My Struggle,” written by series creator Chris Carter (an occasional visitor to the Austin Film Festival). The show will return sometime in 2016 to Fox.

Are you a fan of “The X-Files?” Are you excited for the reboot or do you think it’s better left alone?

Me? I want to believe.

Here’s why green pea guacamole sounds like an awful idea

Texans take pride in plenty of things, including the iconic green dip for our tortilla chips known as guacamole. So when a new recipe for green pea guacamole was shared by the New York Times, it left a lot of us scratching our heads.

Green pea guacamole, y’all. How? Why? Well, Times writer Melissa Clark digs into the reasons this vegetarian dish is worth trying (though we’re not too convinced).

This recipe gets off to a bad start by requiring at least 45 minutes of your time and a pot of boiling water and giant bowl of ice. This sounds like a lot of work for something we’re devouring with chips.

Clark writes that “peas add intense sweetness and a chunky texture.” Well, so does an ample amount of salsa added in. Seriously, has anyone been to Texas and tried the salsa and guacamole here?

Thao Nguyen/FOR AMERICAN-STATESMAN 08/11/11  Guacamole and chips at El Meson restaurant on South Lamar in Austin, Texas on Thursday, August 11, 2011.  0818xldine
Guacamole and chips at El Meson restaurant on South Lamar in Austin, Texas. ACTUAL guacamole. (American-Statesman file)

Another thing mentioned is that “pea guacamole keeps its bright hue in the fridge for a few days without turning brown around the edges.” My friend, if you have ANY guacamole lying around the fridge for more than an hour, you probably need more guests to share it with or more tortilla chips.

In a city that birthed Whole Foods, fresh ingredients mixed into classic dishes is not out of the ordinary. But scallions, sweet peas and sunflower seeds tossed into a guacamole would raise an eyebrow for many Texans, Austinites included.

We’re not the only ones either. The Twitterverse did not respond well to the Times’ attempt to reassure us it’s a great idea.

If this stuff is good, I think we might have trust issues.

Will you be trying green pea guacamole? Let us know!