Comments on: Club Med Salsa Mexicana and Guacamole

By: Teocaxec

Teocaxec — Mon, 16 Mar 2009 10:06:52 +0000

By: Kim Sunee

Kim Sunee — Tue, 11 Nov 2008 16:45:21 +0000

Jaden is right. We all ate way too much guacamole and salsa. When we weren’t eating it, we were dreaming of it or talking about eating it again. Thanks for the recipe.
And I’ll happily read more posts about our fabulous trip.

Thanks.
Kim
http://www.kimsunee.com

By: ginger

ginger — Sat, 08 Nov 2008 21:55:03 +0000

The more you talk about Club Med and Ixtapa, the more I want to go and I have never wanted an all inclusive vacay before. The little magic bracelet is what may have changed my mind, so, just how much do I have to save up to splurge on one of these? If I give up all alcohol for a year, that would probably cover it! I think you should take more trips and blog about them.

By: Kate

Kate — Wed, 05 Nov 2008 01:03:08 +0000

Hi Jaden! Thank you SOOOO much for posting these recipes! I was just thinking the other day (the one where we had a snowstorm in OCTOBER in NJ!!???!!) how nice it would be to stroll to the beachside cafe at Club Med for some chips & guacamole…those were the good days! Hope you are doing well- thanks again for the recipes! And great pics, as always!

By: Michelle

Michelle — Tue, 04 Nov 2008 20:24:50 +0000

Oh my goodness, that guacamole looks AMAZING! Thanks for sharing the recipe!

PS. Next time you go to Club Med, let me know. I’m pretty tiny and can fit into most suitcases.

By: Lynn

Lynn — Tue, 04 Nov 2008 16:38:50 +0000

You’re cruel, but I’m a glutton for punishment. I keep coming back for more. This looks like sunshine on a plate – a piece of vacation you can have anytime.

By: lk

lk — Tue, 04 Nov 2008 16:14:41 +0000

I never know that making Guacamole is so easy. Must be fun to mix with hand. STUNNING photos!

By: Davidsrecipesite

Davidsrecipesite — Tue, 04 Nov 2008 11:52:12 +0000

Looks a lot like how I make Guacamole, well I add cilantro – sometimes garlic but not always. Guess same thing goes with tomato if they are not ripe enough. Hey I guess that is sort of how it goes with such dishes.

Oh if you are going to not eat it right away, which I have a very hard time doing for any reason and must store it for any amount of time (again good luck). Take some plastic wrap “saran type” and actually press it onto the guacamole inside the bowl. Then place in refrigerator. The stuff hates air and will turn brown – still nummy but brown and not so nummy looking.

By: Ann

Ann — Tue, 04 Nov 2008 02:10:58 +0000

Oh sigh…reminds me so much of our trips to Mexico and the Ixtapa area. Don’t you love the chips? They’re SO thick! Heaven.

By: Nick

Nick — Tue, 04 Nov 2008 01:05:41 +0000

Thanks for sharing. I’m shamed to admit it, but I always buy the guacamole mix packets from the store and mix it with mashed avocado. I’ve never bothered to make it from scratch, but this looks so simple and delicious I really must try it.

I’m in need of a good fresh salsa recipe too, perfect!