Welcome back! I’m cooking my way through Photoplay’s 1929 cookbook but I sometimes take detours. Today, I’ll be sampling a variation on a popular dip credited to one of Hollywood’s most charming leading men published in a Beverly Hills cookbook.
Read all my past taste tests here.
Ramon Novarro is sometimes described as a would-be Valentino (he wasn’t) and more often than not, articles focus on his tragic murder rather than his talents as an actor.
Novarro needs no introduction to silent film fans but I would like to mention the aspect of his screen persona that sets him apart: he had the ability to take epic sets and fancy costumes in stride and always managed to stand out from the pomp. If you think that’s easy, just watch any epic and notice who gets swallowed up
Novarro’s guacamole recipe is pretty classic with one major addition: either grapes or pomegranate seeds. I like pretty simple guac (no peas, please), just avocado, onion, cilantro, peppers, some lime juice, some spices, but the idea of mixing tangy, crunchy pomegranate seeds with creamy avocado sounded pretty appealing.
I had seen some grape guacamole recipes and even a few that use pomegranate seeds but I had never tasted them.
Calavo is a brand name for avocados and since Calavo took out a full-page ad in the cookbook, Calavo it is.
I bought most of my ingredients at Trader Joe’s like any good Californian and didn’t really notice the avocados until I started to prepare the recipe. And what do you think they were?
So, we’re very authentic! Ortega chilies were easy to find. In fact, it would be difficult to NOT buy them in California, they’re still the top brand. I presumed that Novarro used a four ounce can as anything larger would be more chili than avocado. Ortega green chilies are rather mild, so you’ll want to substitute some or all of the chilies for something hotter if you want more of a kick.
I bought pomegranate seeds because I am lazy and opted for red grapes so they would look pretty against the green avocado. The time I saved buying the seeds was negated by the fact that the grapes were seeded. Woe is I!
I am also in possession of some Mexican sea salt, so I decided to use it as a nod to Novarro’s birthplace and the home of guacamole. It makes zero difference in the flavor (I mainly use it as a finishing salt on steak) but I enjoy little touches like this.
I don’t see how these peppers could be smashed, they’re a bit too firm for that, but I did chop them.
The recipe says to season the guacamole “like a salad” and so I used the old saying as a guide: “You need a miser to add the vinegar, a judge to add the salt and a spendthrift to add the oil.”
So, about half a teaspoon of oil, a splash of a neutral vinegar (plain white stuff), a shake or two of salt and a few grinds of pepper.
I tasted the guacamole before adding the fruit and found it very tasty, if a bit on the mild side. (Needed cilantro but everything needs cilantro.) Next, I divided the dip, one for grapes and one for pomegranate seeds. (I used a kitchen scale to measure the grapes. Weight will vary depending on the density of the grapes, so weighing is superior to measuring.)
Here they are, aren’t they pretty?
Score: 4 out of 5. The fruits added the crunch and tang that I expected and they worked well when contrasted against the relatively mild guac. My tasters slightly preferred the pomegranate but enjoyed both versions.
I halved the grapes but I think I should have quartered or even coarsely chopped them because they were a bit chunky for dipping. The grape version is lighter and sweeter.
The pomegranate is a little more tart and tangy and the seeds add nice crunch.
Adding fruit to guacamole is a fun way to mix things up and it’s tasty to boot.
I definitely recommend this delicious recipe. Whip yourself up a batch and maybe put on a Novarro film. As if you needed an excuse!
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Movies Silently 
I’m sorry to say that I’ve never cared for avocados, despite growing up in California, but I will enjoy forwarding your writeup to some guacamole-making friends.
Yes, this wouldn’t be quite the recipe for an avocado non-eater 😉
And now that I think of it, I guess I’ll have to loan them my Ramon Novarro spoon to eat it with!
Both versions look extremely tasty!
I’ll definitely be trying Ramon Novarro’s recipe since the avocados are starting to really come in on our two trees out back. It’s guacamole season! Do prefer a spicy guac and normally use serrano chiles, but am intrigued by this recipe since it has one magical ingredient I have never added to guacamole or even garnished it with: pomegranate seeds! So seasonal, and divinely crunchy 🙂
Precisely so! I saw pomegranates and grapes everywhere and knew that the time was right to try this one out. I definitely would recommend a dab of hotter peppers as it is rather mild. One suspects that Ramon was being kind to his Beverly Hills neighbors and ate hotter stuff on his own.
I love avocados so I will definitely be trying this one! I’m going with the pomegranate seed version at least to start. Thanks for posting the recipe! I’m one of those people who genetically think cilantro tastes awful, so I don’t put it in my guacamole or anything. I wish it tasted good to me. I’m the only person I know who dislikes it.
Don’t feel bad! I know a few people who can’t take cilantro and some others who can’t handle broccoli; we can’t help our taste genetics. I hope you try and enjoy this, it’s a lovely little recipe and ideal for cilantro non-fans.
The pomegranate seeds are a great idea, and I would also go with the serranos for a spicier version. Recently I was discussing guacamole with a Colombian friend who informs me that in her country it is quite popular, though not as “dip,” but as a condiment with roasted or grilled meats, usually beef but also pork. And though I love cilantro (and used to grow tons of it, along with serrano and habanero chiles), I was told that cilantro “is a Mexican thing,” not added to a Colombian guacamole. Oh well, their loss I suppose 🙂
I absolutely love hearing about the regional variations of dishes. Being a California girl, Mexican cuisine is what I am most familiar with but guac on grilled foods sounds divine. I may give it shot.
BTW, regarding your comment on Novarro:
” he had the ability to take epic sets and fancy costumes in stride and always managed to stand out from the pomp. If you think that’s easy, just watch any epic and notice who gets swallowed up.”
is so typically direct and right smack on-target regarding the appeal of this underrated star. Just a great observation. And, I might add, not too shabby for a non-“scholar” 😉
Thanks so much! It really struck me when I was watching Ben-Hur for review: this guy is standing up to galleys, coliseums and Francis X. Bushman!
Will give the pomegranate seeds a try next time we make guac….as you suggest, it should be perfect with a Novarro film! Check out SCARAMOUCHE if you have not seen it….
Love Scaramouche 🙂