October already, and only three weeks remaining in the Food Fair series! Once again, it’s time for a food fair recipe, and we’re heading south of the border with some guacamole.
While 1962 was also the year Washington state got its very first Taco Time, Mexican restaurants were far less commonplace then than they are today. While enchiladas, salsa, and tamales may feel familiar to today’s American, the various Mexican food establishments at the fair certainly seemed exotic to many fairgoers in ’62.
La Fiesta, located at the corner of Boulevard West and Freedom Way, was a restaurant and cocktail lounge serving “prime roast beef dishes” and “Mexican specialties.” Also offering Mexican foods were Uso’s Place and Gordo’s.
As has been far too common during this series, I have been unsuccessful in finding which exact “Mexican specialties,” were served to hungry fairgoers. However, with the popularity of finger foods at fairs, and the relative exotic status of the avocado back in the early 60s, I figured guacamole was a good guess for a Mexican food that may have appeared at the Century 21 Expo.
Guacamole dates back to the Aztecs, but it was the 16th century Spanish explorers who spread it to other parts of the world. It’s likely that what the Aztecs ate was simply mashed avocado, while the dish we enjoy today originated in Central America with the aid of European and Middle Eastern influences.
Today’s recipe yet again comes from Pan American’s Complete Round-the-World Cookbook by Myra Waldo (1959 edition):
Avocado Mix (Guacamole)
1 small onion
1 tomato, peeled
2 avocados
2 teaspoons chili powder
1 teaspoon salt
2 teaspoons vinegar
Chop the onion and tomato very fine. Mash the avocados with a wooden spoon, and add to the onion-tomato mixture. Add the chili powder, salt, and vinegar. Mix lightly until well-blended. Serve on lettuce leaves as a salad. Guacamole may also be served in a bowl, with crackers, potato chips, or tortillas, as a cocktail dip.
I will say, I was skeptical of a guacamole that didn’t contain lime juice or cilantro, but this recipe was actually really good (albeit a bit salty). It goes together quickly, but be warned that it does taste best fresh: the onion taste becomes a bit overwhelming if refrigerated for later.
Enjoy making this for yourself, and I’ll see you next week for the series’ final product spotlight!
thenorthwestpast 