Friday, November 6, 2009

Quick Appetizer a la Hacienda el Carmen

We were a batch of hot, tired travelers who had flown to Guadalajara, Mexico from Canada, California, D. C. and Florida among other places via one to three planes (starting as early as 3 a.m.) then had ridden through afternoon rush hours traffic on what should have been a 45-minute drive to reach Hacienda el Carmen.

Assembling under the shade of the outdoor arcade for dinner, we were a motley crew more than ready for a bath and bed.

No one from the kitchen spoke much English, we were too tired to dredge up much Spanish so when we understood the word "avocado" in relation to the appetizer, that was what we selected.

Served cold, vaguely familiar and refreshing, the dish was a hit.

The next morning - refreshed and ready to go

When I later asked Chef Manuel Rodriguez how it was prepared, his answer surprised me with its simplicity.

Easy Appetizer from Hacienda el Carmen

1-2 fresh avocados, cubed or sliced into bite-sized pieces
1 can hearts of palms, drained
1/4 bell pepper, minced
2 cups ketchup
1 cup white wine

Mix ketchup and wine, pour over avocados, palm hearts and pepper. Serve cold in appetizer-sized glasses.

I've since tried this at home but fearing ketchup would be too sweet, used V-8 juice instead. Next time I'll use ketchup and mix in wine to taste.

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