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As my colleague Max Falkowitz pointed out an all-day red sauce is quite a different beast from a quick fresh pomodoro sauce and the very best red sauce joints have sauces that taste rich and deep andwait for itcaramelized. The Aztecs were preparing it this way 500 years ago making guacamole one of the oldest if not the oldest traditional American foods still made in.
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Pete Wells in his New York Times review of the classic red sauce seafood house Randazzos down in.
. The word comes from the Aztec Nahuatl words for avocado ahuacatl and sauce molli and at its most basic all it requires is an avocadotraditionally mashed in the large basalt mortar and pestleand some salt.
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