Entrepreneurs & Guacamole
The greatest thing about being the chief community officer of StartupNation (besides the fact that I have the coolest job title ever invented) is that I get to talk with entrepreneurs every single day. It’s a real hoot! Entrepreneurs are the most fascinating people. The truth is that there are as many different types of entrepreneurs as there are recipes for guacamole. Each is unique with their own traits (and quirks … we’re definitely quirky) but there are some basic foundational ingredients, like passion, avocado, independence, tomato. Wait a minute, am I talking about people or a recipe? I guess it’s a little blurred and that’s my point.
You wanna define an entrepreneur? Okay, tell me about your favorite recipe. No, I’m serious – I want to hear about your favorite recipe. Only, I want to hear about recipes that launched a business or that you think could launch a business. The inspiration for starting your own business is very likely to come from one of your life’s passions – like the gentleman on our radio show recently from Minnesota who invented a lure for muskies (listen to the audio clip on this page).
The greatest guacamole recipe I’ve ever encountered is from Rosa Mexicano restaurant in New York City. The recipe comes from Mexico City and here is my own personal version, edited over the past 5 years in my own kitchen. The key is to grind the cilantro, onion & jalapeno pepper into a paste using a mortar & pestel & coat the chopped avocado with it. NO BLENDING! It’s the chopped chunks that bring an explosion of flavor that is unique to every bite.
- 5 ripe avocado
- 3 vine ripened tomato
- cilantro
- 1 jalapeno pepper
- onion
- salt to taste
Try it this weekend & let me know what you think. I’m getting really hungry … time for lunch!
May 6th, 2005 at 8:03 pm
My mom and her best friend started selling fruit pies at the farmer’s market back around 1988-89. The locals loved them so much that in order to keep up with the demand they had two choices; sell the pies through a grocery store chain known as "Glen’s" or to get their own place and sell pies that way. Ruth and Mom decided to go the latter route. Over the few following years they developed a small restaurant that sold about 20+ different kinds of pies, coffee, sandwiches, and soup. It became so popular that folks from the Detroit area would make a trip just for a pie (sold whole or by the slice). Unfortunately Ruth and her husband moved around 1991, and the store was closed. To this day though, Mom still gets requests for pies.
Pie Crust
5 cups flower
1 cup oleo 1 cup spry
2 egg yolks or 1 whole egg(beat)
add water to 1 cup
2 tsp salt
Bake 450
I’m not sure if I have it exactly right because the card it is written on is very dog earred, food stained, and faded so some of the words are difficult to read.
May 9th, 2005 at 6:32 pm
Ahh, my favorite recipes are the ones that are unreadable from so much use over the years. That’s when you get to "feel" your way through and end up creating something even more wonderful than the original.
Go for it Sara! Maybe you’ll start your own northern Michigan restaurant with your Mom’s signature pie recipes. "Mom’s Pies" sounds terrific to me. I’d stop on my way to Harbor Springs!!
March 23rd, 2006 at 8:04 am
My friend has a dip recipe that is used only on special occasions: football draft day, Steeler opening games, Steeler Super Bowls, etc.
I’d love to share it here, but it’s top secret.
He plans on making and marketing it one day, and when he does, I’ll be sure to tell you. Or maybe warn you–the stuff is highly addictive and increase usage tends to result in stains on your favorite Steeler sweatshirt which are absolutely permanent.
matt s.
March 23rd, 2006 at 12:08 pm
Matt, come on, there’s a "free beer" and a Giants shirt if you spill.
My recipies are often for soups and stews, which require more of "think outside the bun" approach, rather than strict measurements.
Could say a lot about why I am an entrepreneur…
I have for a long time wanted to open an upscale pub…it would be called Herb’s…the pun is in the fine local, farm-raised ingredients that we would promote.
March 23rd, 2006 at 12:59 pm
Can’t do it, Kim.
First, I’m not in possession of the "DIP" recipe. (I forgot in my previous post that the DIP must be spelled in all capital letters to signify importance and honor.)
And, if I do come in possession of the DIP recipe I have sworn on a terrible towel that I can never divulge the secret ingredients.
All hail, the DIP.