How Does Packaged, Store-Bought Guacamole Differ From Homemade?

No matter what your exact guacamole preferences are, you will not be judged in this environment.
Despite the fact that the internet occasionally freaks out about it (remember when The New York
Times added peas in its guacamole? You have the freedom to feel whichever you want about
guacamole (for example, when Antoni Porowski created it with Greek yogurt on "Queer Eye"? ), and
you have every right to do so. Your handmade recipe, which includes that one secret ingredient
(which, by the way, we now know is Worcestershire sauce), is simply delicious. The spice mix you
purchase to make it taste more "authentic" is also quite OK, so bravo to you. Keep your head up in the
grocery shop checkout line, since that pre-packaged pouch of pre-made stuff from the supermarket
store is perfectly appropriate. - It's likely that you've been making guacamole "your way" for so long
that you've lost sight of the fact that there are alternative options. There has never been a better time
to learn from the experts, to broaden your perspective, and to discover exactly what is going on in the
vast, wide world of your favorite dip.

Fresh is considered the "green standard" by many.

A perfect world would be one in which everyone would be motivated and able to create their own
guacamole and consume it immediately. In addition, you'd have an ample supply of perfectly ripe
avocados on hand. Having the time and room would allow you to do some cutting and mashing. In
addition, you would be able to serve your product right away, before the polyphenol oxidase causes
browning to occur. What is the process through which "perfect" guacamole is created? According to
the experts, there are only a few things to bear in mind when planning your trip. To make superb
guacamole, “the first step is to choose an avocado that responds to a light touch,” chef Andrew Hunter
explained to HuffPost. He currently serves as the head of culinary research and development for
Wolfgang Puck Worldwide, executive chef for Niman Ranch, and global development chef for
Kikkoman Corporation. According to his criteria, “you want the fruit to be about the same firmness as
the side of your thumb that is soft.”

After that, there's the question of what to deal with the perfectly ripe avocado in your possession.
Most cooks will tell you that this is a dish that doesn't require much in the way of preparation.
According to Mexican chef Pati Jinich, who spoke to HuffPost, "I prefer my guacamole chunky and I
like to prepare it very simple." 'Treasures of the Mexican Table' will be her latest cookbook, which will
be released in the fall. The ingredients are: ripe Mexican avocados, a little amount of finely chopped
white onion or scallion, fresh cilantro, finely chopped jalapeo or serrano chile, lime juice, salt, and a
squeeze of lime juice. That's all there is to it. While keeping that in mind, I occasionally experiment
with different toppings such as chipotles in adobo, fresh corn, mango or chiles toreados.” (Here are
the recipes for chunky guacamole and smoky guacamole that she has shared with us.) When it comes
to guacamole, timing is crucial, as it is with most things in life. Hunter is a staunch advocate of the "as-
needed" strategy. “If you're taking guacamole to a picnic or party, make sure you bring full avocados,
a bowl, and a potato masher along with you. “Your friends will be grateful for your efforts,” he
remarked emphatically.
Is that an excessive amount of labor for you? Find a shortcut that works for you and don't be
embarrassed to use it.

Although you may be a self-proclaimed “make it yourself” enthusiast, you may find yourself in need
of a boost from pre-made, ready-to-serve guacamole from time to time. Marketers have developed
items that are already diced or mashed, and many of these products promote themselves as a way to
reduce food waste. On their website, Wholly Guacamole, which sells diced, half, and smashed
avocados, states that "almost 70 percent of avocado users toss away all or part of an avocado because
it is worthless." Despite how simple chefs make the procedure appear, some people prefer a product
that promises to give them a boost of confidence, especially when it comes with the endorsement of
a celebrity chef like Rick Bayless, who established Frontera Foods in 2010. The same can be said about
Sandra Wright, a retired customer insights researcher who currently resides in the Twin Cities
metropolitan area. "Here's my honest confession," she said in an interview with HuffPost. Originally, I
used to make my own guacamole from scratch, but one day I was in a rush and decided to give the
Frontera Foods guacamole mix a try. The reaction from my family was positive, and I haven't looked
back since.” Note from the editor: This is a spice combination that you mash with your own fresh
avocados.)

Let's talk about guacamole that has been mass-produced and pre-packaged.

First and first, you should be aware that there is a distinction between the freshly packed containers
of guacamole that you will find in the prepared foods department of a store like Whole Foods and the
vacuum-sealed containers that you will find in the refrigerated aisle of the same store. Let's start with
the more refined of the two possibilities to begin with, shall we? High pressure technology (HPT) is
the manufacturing method that permits those mass-produced green pouches and tubs of guacamole
to make their way into grocery stores all over the country, including the United States. High pressure
processing (HPP), also known as high water pressure processing (HWP), is an all-natural, USDA-
approved technology that employs high water pressure to increase the shelf life of products without
the addition of preservatives. “It exerts pressure on microbes and enzymes, causing them to become
inactive,” Hunter explained. “The concept traces back to our old friend Blaise Pascal, a 17th-century
French physicist who is credited with discovering Pascal's theory of pressure. However, I believe even
Pascal would be impressed by the technology we have today. The high pressure deactivates nasty guys
like as listeria, salmonella, and E. coli, but the nutritional and sensory benefits are preserved.” An
example of the process in action can be seen in this video from an HPP manufacturer.

Wholly Guacamole, which is made using HPT, has been the best-selling branded guacamole in America
for the past ten years. For Houston-based yoga instructor Myra Rucker, who is normally open to the
concept of having guacamole created specifically for her, it is her go-to brand. “It's wonderful to have
options,” she said in an interview with HuffPost. “First and foremost, I prefer my guacamole to have a
particular level of heat to it, and I want to be confident that I will get the same flavor every time. Also,
I don't always have a ripe avocado on hand, and I'm not always in the mood to make a big mess in the
kitchen.” Another consideration: If you're a staunch supporter of freshly prepared guacamole, the
thought of pressure beating away at your prized avocados could make your stomach turn. However,
it is a solution that is effective for a large number of people. For example, sales of refrigerated
guacamole dips in the United States totaled over $585 million last year.

When looking for pre-made salsa that is more fresh, look for products that are manufactured locally.

Your local market is likely to include a variety of pre-made guacamole options that are supplied by
local sellers. In certain locations, those goods have become so popular that locals are content to forego
their own family recipes in favor of those manufactured by others. Mad Mexican, a restaurant in
Toronto founded by chef Jose "Pepe" Hadad and celebrating its 17th anniversary this year, has
established itself as a legendary destination. Hadad was born in Mexico City and later relocated to
Toronto to attend culinary school, where she remained. His guacamole empire began with a card table
outside a store in the St. Lawrence Market, where he sold guacamole to passing customers. With his
restaurant now under his belt, he's also broadened his product offerings to include fresh guacamole
and salsa, pickled vegetables, artisan nacho chips, and organic tortillas.

“Every day, we are creating what we will sell the next day,” Hadad told HuffPost in an interview.
Although we aren't converting folks who will always want to create it themselves, we are converting
people who may be purchasing another brand and persuading them to purchase from us instead. It is
acceptable to purchase a jar of guacamole since there are times when you simply cannot deal with
another aspect of your life.” What does he do to keep his goods from browning? There are some things
he won't share, but he did provide this: "We use a lot of fresh lemon juice - not from bottles, but from
lemons that we squeeze ourselves." And because our packaging keeps out all of the air, it will remain
fresh for approximately two weeks.” The message is clear: take it easy. You may make many different
kinds of guacamole in this huge, green globe, and there are many different ways to mix things up. You
can start with the following goods to get you started: