Guacamole, the fresh green yumminess, can easily turn into an unattractive shade of brown. If by chance, you have any guacamole after serving it (this is a rarity in our house – my middle child is a guacamole-eating monster!) the best way to store it is by placing it in a small bowl or other glass container and covering it with plastic wrap. The key is to not allow any air to get between the wrap and the guac. Smush the plastic wrap and then let the edges cling to the sides. Refrigerate.
The first time I moved overseas, I left my Great Aunt’s cast iron skillet in storage (shameful!), but brought my comal. My college roommate’s Hispanic family introduced me to the comal, a flat cast iron pan, in which to heat tortillas on. (Please white people, stop microwaving your tortillas right now! Those chewy things have no contest on a nicely warmed tortilla from the comal). I bought it in San Antonio before we headed to the Netherlands. We hosted a number of Tex-Mex nights for the expats I’d met. Using the comal, I made perfect quesadillas for my kids and