FoodFash

Adventure Begins in the Kitchen

Snow Crab & Granny Smith Apple Guacamole

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Crab & Apple Guacamole Recipe

I love, love, love the guacamole sampler at La Condesa.  It’s a total must-order when I have visitors in town. And every time I order it, I secretly hope the company I’m keeping isn’t a fan of crabmeat so there’s more crab and apple guacamole for me.

Snow Crab Claws

Until recently, it never dawned on me how straightforward this guacamole was.  There’s nothing super complex about the guac itself, no marinades on the meat or fruit, and no secret sauce drizzled on top {to my knowledge}.  Its simplicity is what makes it so delicious.  So why not make it at home?

How to keep apples from getting brown

I couldn’t remember much about specific flavors of the guacamole other than crabmeat and apples, so I whipped something up that was super delicate that really allowed the garnishes to shine.  Typically, I’d put red onions and garlic in a guac, but shallots seemed like the more appropriate choice tonight.  And instead of serving with tortilla chips, I changed it up by using dried plantains.

Will knowing how to recreate this dish reduce my future La Condesa visits?  Absolutely not!  But having a homemade guac recipe with such a fun twist will surely come in handy for future dinner parties.

Array

La Brunch

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Wade and I have been talking about creating a restaurant to-do list for quite some time and last week we finally started the email version of putting pen to paper.  La Condesa was mentioned and reservations for four immediately followed.  AG and Tut were coming along for this ride.

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We started with a round of grapefruit mimosas and quickly changed to regular ol’ orange when we realized they were on special for $2.  Truth be told, I wasn’t expecting drink specials at a place that has no problem filling itself to the brim of restaurant fullness at any given time.  So thank you for that, La Condesa!

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Following our drink order, guacamole and salsa arrived.  I wouldn’t typically order chips at brunch, but I remembered these flavors from my last visit and needed that salsa right then.  Badly.

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And then our serious brunch arrived.  Chilangos for Wade, hamburguesa for Tut, huevos condesa for AG, and the B.L.A.T. for muah.  Our entire table oohed and ahhed at each other’s selections and picked at one another’s plates.  Stories of our legendary weekend were replaced with food talk.  I ate slices of tomato, on purpose, for the second time and felt like a grown up.  I can’t tell you of a better brunch.

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I can tell you, however, that La Condesa is my third, first favorite brunch.  Just like my other favorites, the food was wonderful, the service was top notch, and the natural light was a blazing overall design of the place drew my interest.  All things that any successful restaurant in a town full of restaurants must have, but only the La Condesas of this town do it oh so perfectly!