After watching the first episode of Queer Eye, I texted no less than 10 people urging them to drop whatever they were doing and queue up the Emmy Award–winning Netflix show as soon as physically possible. Watching the fab five traverse the state of Georgia with the singular goal of spreading love and happiness quickly felt like an inadvertent form of self-care. It was refreshing to ingest a piece of media that aimed to bridge social, political, and moral divides rather than exacerbate them.
Upon further inspection (aka binge-watching the entire first season on repeat) of Queer Eye's food segments, I'd argue that the show offers also a treasure trove of uncomplicated, realistic recipes that busy working professionals (like myself) will actually make. Resident food expert and self-professed avocado lover Antoni Porowski focuses on simple, two- and three-step dishes for the show's participants, which is a philosophy that anchors his approach to cooking in general.
"Simple is king in my book, especially if you're using quality ingredients," Porowski tells MyDomaine. "When I started experimenting in the kitchen as a college student, I would overcomplicate my dishes with an abundance of unnecessary ingredients, which would just distract from the fruits, veggies, meats, grains, or pasta that should have been the focal point of the dish." This philosophy led to a natural partnership between Porowski and for National Guacamole Day this coming Sunday, September 16.
"Anyone who knows me and/or watches Queer Eye knows that I love avocados. While I'm known to make my own guacamole from scratch, I don't love the hassle that comes with it, like waiting for avocados to ripen or prepping and mashing all the ingredients," he explains. "So when I decide to make guac and don't have enough ripe avocados on hand, Wholly Guacamole products are my go-to choice. [They're] not only made with simple, real ingredients but are also hassle-free. If you're looking for a convenient dish to share, it's a tasty choice that's always ready to go and made with real, hand-scooped Hass avocados packed when they are perfectly ripe. Plus, there are no added preservatives."
With the singular mission of making free guacamole available to the masses, the brand will be giving away free guacamole (while supplies last) on National Guacamole Day this Sunday (just visit anytime on September 16 and enter your name, mailing address, and email to receive a free guacamole coupon in the mail).
Additionally, Porowski has shared his go-to unexpected guac pairings, his thoughts on his somewhat controversial decision to add Greek yogurt to guac (as seen in season one, episode one of Queer Eye), and one of his one of his favorite guacamole recipes ahead of the internet holiday: ahi poké guacamole.
MYDOMAINE: We know guacamole is great with tortilla chips and on tacos, but if you had pair guac with an unexpected dish, what would it be?
ANTONI POROWSKI: Most people associate guacamole with Mexican fare like tacos or nachos, but avocados can be incorporated into almost any dish for any type of cuisine. For example, I’m a huge fan of Italian food and love using Wholly Guacamole in simple Italian appetizer recipes, like this one for bruschetta—all you need is a loaf of a bread of your choosing, Wholly Guacamole, sliced cherry tomatoes, mozzarella cheese, fresh basil, and a dash of balsamic vinegar. You can also substitute avocado for heavy cream or oil in pasta sauces; it will give the sauce that desired creaminess but with added healthy fats!
MD: Were you surprised by the outcry after you suggested using Greek yogurt in guac? Do you still stand by this recipe?
AP: I 100% stand by my decision to include Greek yogurt in Tom Jackson's guac. Do I make it this way all the time? The answer is no, but for Tom, I wanted to incorporate more protein into his diet, and Greek yogurt was a smart choice for his needs. Also, I'm definitely not the first to incorporate dairy into a guac. I've had it countless times from high-end to street food, be it crema or sour cream. Cooking is supposed to be fun and an exploration in trying new things. While I respect tradition, I also sporadically like to rebel and try new things. Shouldn't we all, after all?
Find the recipe below, and watch Antoni make it himself in the video.
AHI POKÉ GUACAMOLE APPETIZER
3/4 cup sushi-grade ahi tuna or smoked salmon
2 tbs. lime juice
1 tbs. sesame oil
1 tbs. ponzu sauce
8 oz. package
1/4 cup crumbled wontons or crumbled tortilla chips
Sea salt to taste
Optional garnish: chives, cilantro, sesame seeds
Combine ahi tuna, lime juice, sesame oil, and ponzu sauce in a bowl and mix until tuna is coated. Layer ahi tuna over guacamole, and add salt to taste.
Top with crumbled wonton and other optional toppings as desired.
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