Making guacamole is not exactly building the pyramids of Egypt, El Escorial and the Guggenheim. Just mash avocado with three or four dressings and you have it ready. However, sometimes we either do not find good ripe specimens of this tropical fruit, or laziness invades us in such a way that we are unable to face such a titanic task.
As cooks that we are, normally we would not excuse such a sin of laziness, but since it is summer and the temperatures do not invite you to lift a finger, we reach out to those who eat it with this tasting of packaged guacamoles. Paco Méndez and Nancy Miguel, chef and cook at the Hoja Santa restaurant in Barcelona (one Michelin star), blindly tested the most popular brands of this product and passed judgment. Not many are saved, but some are. If you want to know which one, watch the video above.
