Celebrate Cinco de Mayo with ‘Peagate’ guacamole at Puesto
Published - 05/05/17 - 12:29 PM | 1764 views | 0 0 comments | 31 31 recommendations | email to a friend | print
Peagate Guacamole ($12) is served with a side of freshly made tortilla chips and mixes avocado, cilantro, onion, fresh squeezed lime and orange, chile habanero plus sweet peas and grilled spring onions.
Peagate Guacamole ($12) is served with a side of freshly made tortilla chips and mixes avocado, cilantro, onion, fresh squeezed lime and orange, chile habanero plus sweet peas and grilled spring onions.
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Peagate strikes in San Diego! In the summer of 2015, NewYork Times columnist Melissa Clark tweeted a recipe specifying that one add peas to guacamole. Yes, peas.

Twitter went crazy! The overall consensus: Peas do not belong in guacamole. Even President Barack Obama tweeted, “respect the nyt, but not buying peas in guac. onions, garlic, hot peppers. Classic.”

To her defense, it actually wasn’t her recipe. It was the creation of acclaimed French chef Jean-Georges Vongerichten and Ian Coogan, his chef de cuisine at his New York City restaurant, ABC Cocina. The controversy titled as “Peagate,” continues to make headlines and ABC Cocina still has a Spring Pea Guacamole on the menu.

To commemorate the second anniversary of the uproar, La Jolla’s modern Mexican restaurant, Puesto, 1026 Wall St., has launched their version of the guacamole. Their Peagate Guacamole ($12) is served with a side of freshly made tortilla chips and mixes avocado, cilantro, onion, fresh squeezed lime and orange, chile habanero plus sweet peas and grilled spring onions. The special guacamole can be found on the menu through June 6. 

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