Margaritas and Guacamole – Nirvana at The Boathouse Rotisserie & Raw Bar
Chattanooga, Tenn. – For many Americans, the classic margarita is the
elixir of life. And for others, the delicacy of choice is savory
guacamole bursting with the creamy richness of avocados. Together,
margaritas and guacamole are Nirvana to some food and drink enthusiasts.
Lawton Haygood, who owns the Boathouse Rotisserie & Raw Bar on the
banks of the Tennessee River in Chattanooga, knows first-hand that many
guests think that a perfectly made margarita is the perfect companion
for an order of guacamole and chips. At his restaurant, which
specializes in Gulf of Mexico cuisine, margaritas are the most popular
drink, and most are accompanied by guacamole and chips.
The avocado, of course, is guacamole’s star ingredient. Half of an
average eight-ounce avocado supplies over 10 percent of one’s daily
requirement of potassium, four percent of vitamins C and E, and over 12
percent of folate and dietary fiber in a 2,000-calorie-per-day diet.
Though avocados are high in calories, they are nutritious and good for
the heart. The avocado also contains the highest source of lutein,
which is known to protect against eye disease and prostate cancer.
At the Boathouse, Haygood prepares his guacamole in an innovative way.
Instead of mashing the avocados, he slices them in chunks and combines
them with tomatoes, onions, salt, black pepper, lemon pepper and
cilantro. The dish looks more like a salad than an order of guacamole.
“There is more flavor by preparing it that way,” Haygood said. “Since
the avocados are in chunks instead of mashed, you get something
different in every bite. You taste the tomatoes and onions – and the
avocados are more flavorful in chunks.”
Margaritas are the preferred drink with guacamole and chips, Haygood
believes, because the tequila and lime juice are ideal partners to the
avocado. The typical ingredients in a margarita are tequila, freshly
squeezed lime juice, an orange liqueur, a rim of Kosher salt on the
glass, and a round of lime for garnish.
“Since the margarita is a Mexican and Southwestern drink, it fits
perfectly with our Gulf of Mexico concept,” Haygood said. “Margaritas
and guacamole and chips are one of our best selling combinations.”
Here are Haygood’s recipes for the popular combination of the margarita and guacamole:
The Lawton Margarita
Salt the rim of a large martini glass
2 oz white tequila
¾ oz Cointrau
¾ oz lime juice
¾ oz lemon juice\
½ oz sugar water
add ½ cup fine cracked ice
Boathouse Guacamole
Use Soup bowl
1 avocado cut into ¼ inch squares
2 table spoons of red onions
2 table spoons diced tomatoes
2 table spoons chopped cilantro
¼ tea spoon black pepper
¼ tea spoon salt
2 slices of lime with fork
1 level spoon of jalapeno
Serve with side of chips
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