One eventful night in Washington, a friend or three and I decided to go out for some Mexican here. Before we were allowed entry to the restaurant, Secret Service had to pass some metal detectors over us, informing us that there was a “high-profile” guest inside dining. Once we cleared security and were taken to our table, we saw who the high-profile guest was. In the back room, at a table with her friends, was first lady Michelle Obama. She was there for the guacamole. I was certain of it. It’s made table-side in a mortar and pestle, and it beats all other guacamoles. I’ve been to this restaurant a number of times, watching them craft this delicious dip each time in efforts to recreate it on my own. Below is the recipe. Michelle Obama approves.
- 2 ripe Hass avocados
- juice from 1/2 of a lime
- 1 small jalapeno (or Serrano chile), seeded and minced
- 1 T cilantro, chopped
- 1/2 t Adobo seasoning with pepper (or salt)
- 1/2 small tomatillo, finely chopped
- 1-2 T queso fresco
Remove the pit from the avocado and discard. Scoop the flesh out of the avocado and place into a bowl with the lime juice. Give it a mix. On a cutting board, chop the jalapeno and cilantro with the Adobe seasoning, then add to the avocado mixture and stir well. Check for seasoning, and add salt if necessary. Top with the diced tomatillo and queso fresco, then eat with really delicious tortilla chips.
Celebrity chef José Andrés is the man responsible for all the delicious food at Oyamel. He has restaurants in Washington DC, Las Vegas, Beverly Hills, and Miami.
Some other highlights from the restaurant include the Oaxacan margaritas, huitlacoche (corn fungus truffles – that’s right, fungus), and confit of baby pig tacos (A.K.A. delicious and adorable baby pig tacos). Avoid the grasshopper taco!!
“MMMMMMMMMMM” – Michelle Obama
A Peak Inside 