This av­o­cado sauce has be­come part of L.A.’s his­tory

The Hamilton Spectator - - FOOD - NOELLE CARTER

It’s hard to walk through Los An­ge­les’ Olvera Street without mak­ing a stop at Cielito Lindo.

The restau­rant has been serv­ing its fa­mous crunchy taquitos since 1934, doused in a thin but spicy av­o­cado sauce.

The sauce is a com­bi­na­tion of fresh yel­low chiles, gar­lic, tomatil­los and cilantro, sim­mered for a few min­utes un­til soft­ened, then blended with av­o­cado. Cielito Lindo was happy to share its recipe. En­joy this flavour­ful lit­tle piece of L.A. his­tory.

CIELITO LINDO’S AV­O­CADO SAUCE 20 MIN­UTES. MAKES ABOUT 4 CUPS SAUCE.

4 cups wa­ter 3 to 4 fresh yel­low chiles (chile guero) 2 cloves gar­lic 6 tomatil­los, husks re­moved and coarsely chopped Leaves from 1 bunch cilantro, coarsely chopped 1 av­o­cado, coarsely chopped ¾ tea­spoon salt, or to taste

1. In a heavy-bot­tom saucepan, com­bine the wa­ter, chiles, gar­lic, tomatil­los and cilantro. Bring the mix­ture to a sim­mer, loosely cover, and cook un­til the chiles and tomatil­los are soft­ened, about 5 min­utes. Re­move from heat.

2. Drain, re­serv­ing the wa­ter, and place the in­gre­di­ents into a blender. Add the av­o­cado and salt. Care­fully blend at low speed, adding wa­ter as needed, un­til the mix­ture is puréed to form a thin sauce. Taste and ad­just the sea­son­ing if de­sired. The sauce will keep, cov­ered and re­frig­er­ated, up to one week.

Note: Adapted from a recipe by Cielito Lindo in down­town Los An­ge­les.

KIRK MCKOY, TNS

Cielito Lindo’s av­o­cado sauce has been a favourite since 1934.

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