A couple of years ago my wife went on a happy homemaker spree and started making fresh guacamole for me to enjoy while watching football. Her guacamole is awesome, and it quickly became part of my Sunday ritual – Jets game, pilsners and stouts, and guacamole with Tostitos Gold chips. Unfortunately, her interest in making guacamole waned while my hunger for it did not.
I was screwed, as I still wanted guac, but was too lazy to actually make it myself. Undaunted (and still refusing to do any real work), I tried some of the buckets from the refrigerated aisle in store, but they all had a “taste” to them, like they were full of preservatives and coloring.
The problem is that avocados start to turn brown the moment you cut into them. To combat this, many of the store-bought guacamole’s are “enhanced” to preserve their color, and in doing so are ruined.
The beauty of guacamole is in its freshness and simplicity, and it seemed no one could figure out how to make, package, ship and sell a pre-made one that was anything like the real stuff. Then I discovered Wholly Guacamole.
My wife bought a package of Wholly Guacamole in the refrigerated section at BJ’s. Inside the box were four square clear plastic bags of what appeared to be un-messed-with guacamole. I cut the top off one of the bags and squeezed it into a bowl. It’s kinda gross to squeeze it out, but it’s also gives you the ability to cut a corner off and use it like a pastry bag, which can lead to some creative presentation opportunities.
The first thing you notice about Wholly Guacamole are the chunks of avocado – they’re pretty big and give the guacamole a very authentic vibe. The taste is amazing – it tastes like homemade. It’s unreal.
Actually, it’s science. Wholly Guacamole was developed by Don Bowden, a dude who was looking to buy pre-made guac for his Mexican restaurants, but couldn’t find any that was decent due to the whole avocados-turning-brown thing.
Determined to figure it out, Don discovered High Pressure Processing, which uses water to package perishables like avocados and keep them fresh without turning them into a superfund site. He now owns the biggest HPP plant in the universe.
I’m not sure if HPP is good for the environment or if they use witchcraft and unicorn tears to make it happen, but it sure makes for some awesome guacamole.
I usually eat Wholly Guacamole without adding anything to it, which is how my five-year-old daughter likes it. Sometimes I’ll add a touch of lime juice to enhance the citrus freshness factor, and I imagine it’d be good to add some fresh-cut jalapenos or even some crushed red pepper to give it a little extra kick. It’s fun to play.
I’ve been eating this stuff for months and loving it, but the reason I finally wrote about it is because my wife brought home a tub of Wholly Queso, their take on Mexican cheese dip, and it’s truly awesome as well. I found myself eating it with my fingers last night because I ran out of chips. Gross, I know, but it made me realize that other lazy, picky folks like myself should have these guys on their radar. If it’s delicious and easy, it’s for me!
Have you tried this stuff? Do you agree with my take on it? Are there any other products out there like Wholly Guacamole that you think we should know about?