Everyone needs to try the New York Times' pea guacamole because it's actually really, really good

The internet is in an uproar after a New York Times food columnist published a guacamole recipe that’s made using English peas.

Many commenters were outraged by the mere idea of the recipe. Even President Obama weighed in on the issue.

But I’ve tried it and it’s actually delicious.

The recipe was adapted from the New York restaurant ABC Cocina‘s recipe. The restaurant debuted in 2013 and was the brainchild of restaurant titan Jean-Georges Vongerichten and his chef de cuisine, Ian Coogan.

Dining with unaffordable furniture

A photo posted by Andy Ng (@ndson) on Jun 26, 2015 at 5:44pm PDT

When the restaurant officially opened, the pea guacamole started getting rave reviews from
Zagat’s James Mulch, Melissa Clark at the New York Time’s Diner’s Journal, and New York Magazine’s restaurant critic Adam Platt.

Grub Street even did a round up of all the reviews of ABC Cocina, and the vast majority were extremely positive.

it’s back! our Spring pea guacamole with warm crunchy tortillas. @chefjgv

A photo posted by ABC Cocina (@abccocina) on Apr 21, 2015 at 12:40pm PDT

It was even featured as one of Michelin’s Bib Gourmand picks in 2013, the best and most affordable restaurants around New York City.

Of course, the pea guacamole wasn’t without its detractors at the time. Eater NY’s Robert Sietsema wrote, “Putting fresh peas, raw sunflower seeds, and extraneous green matter on the top of your guacamole is an affront to one of the world’s most perfect dishes.”

Some people on Yelp weren’t pleased either:

The hype over this place is completely unmerited. While it’s a cool space, the food is solidly mediocre. For example, the lauded spring pea guacamole was a generic guacamole with peas. I was expecting some mind blowing experience because everyone spoke so highly about it and I was totally underwhelmed. Perhaps, some of these people have never had guacamole before and their first time was quite memorable?