All I need in life is good guacamole and a strong margarita. Sure, I would miss chocolate, tacos, and coffee, but I don’t think I could survive off just those things. However, guacamole and margaritas could sustain me forever.
In case you live in a hole, it’s Cinco de Mayo tomorrow. I used to assume this was Mexico’s Independence Day, but according to Wikipedia the date, “commemorate(s) the Mexican Army’s difficult victory over the French Empire at the Battle of Puebla”. While their Independence from Spain is celebrated September 16th.
For me, I’m grateful it means I get to enjoy some good Mexican food! I was in elementary school – maybe 4th grade – when I first tried Mexican food with one of my best friends that year. Her mom picked us up after school and took as to Taco Bell a couple of blocks away. I know, Taco Bell, sounds questionable. I was mortified at the time: I’d never eaten a taco or burrito, or any of these things on the menu. I decided I’d order whatever she had and just eat it. She ordered two, I ordered one. After I was done I wished I had ordered two like she had. It was so good I started asking my mom to take me to Taco Bell.
I suppose that’s how my love for Mexican food started: through positive peer pressure to eat a bean and cheese burrito in the 4th grade.
My love for guacamole (and avocados) came a little later in life during my college years. But it was like meeting my food soul mate if you will. It was while devouring a bowl of guacamole and chips that it first crossed my mind that I could, maybe, in some crazy crazy way be pregnant with our first over 6 years ago. It’s what I ate the most of while I was pregnant with him and later our daughter, along with all forms of chocolate and avocados in general. Guac is our jam around here. Sometimes we just mash some avocado, add a little salt, a splash of lime or lemon or both. Sometimes we mash it and add a few spoonfuls of our favorite salsa. Sometimes we make it this way:
INGREDIENTS:
- 3 large avocados
- 1/4 cup of finely diced red onion
- 1 medium tomato, about half a cup, diced.
- juice of 1 lemon
- 1/4 cup of chopped cilantro
- salt to taste, I used 1/2 teaspoon
INSTRUCTIONS:
- Cut the avocados in half, remove the seed. Scoop out the avocado flesh into a medium sized bowl. Or a molcajete, as I used in the pictures.
- Mash with a fork or pestle. I like to leave a few chunky bits, it doesn’t have to be completely smooth.
- Add salt and lemon juice. I prefer to add the lemon juice immediately, because the acid from the lemon juice will keep the green avocado flesh from turning brown too quickly.
- Add the red onion, tomato, and cilantro and stir together until fully mixed.
- Enjoy with your favorite chips!
NOTES:
- Typically, I try not to store my guacamole in the fridge for more than 20 minutes before serving. However, if you must store it, whether for 20 minutes or an hour, make sure you put plastic wrap right on the guacamole to cover it. If the plastic wrap is touching all the guacamole and pressed onto it, it will prevent air from reaching the guacamole. If air reaches the guacamole it causes oxidation and the guacamole to brown.
- Guacamole is based on preference, so feel free to add a pinch of lime juice, chili, green onion, more tomato, etc. … in the summertime I love to add a little corn to my guacamole. Delicious!
Cheers!
Agustina's Kitchen 