Four years ago, I launched this site with little forethought on its lifespan. My first post drew attention to heat islands and food deserts. At the time I shared with readers an article I had read that suggested poor city neighborhoods are often much hotter than wealthy ones. Beyond the more obvious reason for this due to affordability of air conditioning, low-income areas are prone to “heat islands” which is a term used to represent communities with little vegetation and lots of concrete. They lack greenery, public parks, adequate landscaping, and so forth. These parts more often lack indoor respites like movie theaters and malls and share another phenomenon – food deserts. Back then I didn’t elaborate on this latter concept – I’m older now (four years to be exact) and I feel a bit more obligated to offer a voice.
This time around I’m reading an article from BNN Bloomberg talking about London’s best Mexican Restaurant, one that does not serve avocados! My wife and I are small, small-scale foodies which means we basically love to eat all types of food without judgement 😊. After reading the interview with Santiago Lastra, the chef and owner of this pseudo-guac restaurant, I was honestly impressed. Before I give my two cents, here is THE LINK so you can decide for yourself. And for what my couple of pennies might be worth, you have a culinary MacGyver who can basically do it all but if he has to do it without the necessary ingredients, he’s going to improvise. It’s a fascinating quick read on the insights of an industry giant and I’ll do the one more by pasting some of the reveal below:
His most brilliant innovation might be his “avocado,” made from pistachios and served pureed as a garnish on such dishes as crab and mushroom chalupas. “If you had a magic wand and could convert an avocado, it would become a pistachio,” says Lastra of the sweet, nutty taste they share. He purees the nuts with water to make a smooth, guacamole-like condiment that also includes roasted garlic, his fermented gooseberries/lime juice concoction, and a little chilis. The approximation to a very good avocado puree is uncanny.
I can’t make you read the article but there is a reason this Michelin-starred restaurant and its chef go to such links. In many ways, Chef Lastra is simply trying to source locally and sustain his local community. Can you imagine a legend in his or her field and at the apex of his or her career saying “I know I can get what I want” but it’s about getting what others might want as well? He’s building capacity within his sphere of influence.
I hope Santiago Lastra is a good guy. His story inspired me in particular as I negotiate a household with a child who does not like guacamole. It’s weird these days because I’m down to just one picky eater, and that’s actually been a lot to take in – the drinking from a fire hydrant is a good analogy as I adjust to our family growing up (and out). If nothing else, trust me, here is your new favorite guac recipe (I promise).
What if? Why Not? 