Miss Jo's San Francisco

MISS JO IS AT HOME GROCERY SHOPPING IN THE MISSION DISTRICT because of her trips to Mexico where she loves to go to central mercados and admire the rows of fresh food stands, but is always left unfulfilled because she can’t dash home to cook something up.

Now she’s making up for lost cooking time by living close to San Francisco’s Mission District. While the neighborhood doesn’t have a central mercado, its many small Mexican and Central American supermercados are a great substitute.

As Miss Jo plunges into Mexican cooking, she‘d like to share a few moves she already has, thanks to friends from Mexico City who shared these simple recipes.

GUACAMOLE

The taste of ripe Haas avocado is what’s important in guacamole, which often gets smothered in U.S. kitchens by the addition of onion, garlic, sour cream, tomatoes, etc.

For fool-proof guacamole, all you need to add to ripe, mashed avocados is lime juice (a tablespoon per fruit), a couple handfuls of finely chopped cilantro, a dash of salt and ground pepper. Refrigerate 30 minutes to let the flavors marry.

Serve guacamole with one of these salsas for spice:

SALSA PICANTE

Coarsely chop, or use a food processor (careful not to over process) and combine:

Three cups tomatoes of any variety or combination

1 1/2 cup cilantro

1 medium red onion

5 jalapeños, veins and seeds removed

1/2 cup lime juice

Half teaspoon salt

Refrigerate 30 minutes. Serve with chips and guac, or as a condiment on burgers, steak, fish, chicken. If you like less spice, use 1-2 fewer jalapeños.

TOMATILLO SALSA

Finely chop or use food processor and combine:

10-12 Tomatillos, stems and paper-like cover removed.

5 jalapeños

1/2 cup lime juice

1/2 teaspoon salt

Refrigerate 30 minutes. Goes great with beans, as well as a condiment on rice, fish, meat and chicken.

Above photo by Miss Jo, of guacamole and salsa fresca, using three kinds of tomatoes.