A Cinco de Mayo Staple: Guacamole

That’s right! Guacamole! Avocado, onion, tomato, garlic, lime, cilantro..Mmmm. πŸ˜‰

It’s Cinco de Mayo, the historic day of celebration of the Mexican army’s victory over the French in 1862 (brush up on your history here). It is actually more popular here in the United States than it is in Mexico, believe it or not, but I attribute that to the American way of never running out of excuses to party. And hey, who doesn’t love a good guac, especially in the summertime?

Earlier in the week, I said it had been uncharacteristically cool. Now it is uncharacteristically hot, as we top the charts in the 80s today – with rain and humidity. The Ryan disapproves, seeing as he’s Californian and does not believe in humidity, so I am fixing to assume that his indoor air-conditioning-only hibernation will start pretty much now. But in the spirit of enjoying the warm weather, and in the spirit of Cinco de Mayo, I headed to the grocery store to grab ingredients to make a big bowl of guacamole. Mostly for dipping with yummy corn chips, but also as a garnish on a surprise mystery dish I will be creating for you sometime Sunday or Monday evening. Stay tuned!

And finally, to clarify: the Ryan is correct – avocados grown in California are infinitely better in texture and taste than the ones we here on the East Coast receive in our stores. How do I know this? Because my kitchen goddess friend whose house I babysat brought us back a giant pile of avocados from California, and I made guacamole for the Ryan with those a few weeks ago, at his request. It was A-MA-ZING! Sadly, however, we are not going to be going back to California until around Christmas time, and unless his parents start shipping us boxes of avocados, we are stuck with inferior, east coast avocados for the time being.

But not to worry, because they’re still just as healthy for you and though they taste different, they’re not disgusting, so we’ll eat the daylights out of them just the same! πŸ™‚ And who doesn’t love to sit on the couch on a Friday night watching a movie with their honey and chomping on nachos? This is just a better alternative than cheese to dip the chips in. AmIRite?? And, of course, the best thing is that guacamole is not only healthy for you, but an absolute snap to put together. It’s easy and quick. So sit back, relax, and observe the creation of guacamole. And then go make your own, and sit outside enjoying the weather and sipping a margarita the size of your head in celebration of Cinco de Mayo!

Your ingredients: Avocados (3..I used 4 :D), Lime (1, juiced), Red Onion (1/2 cup, diced), Roma (also sometimes called Plum) Tomatoes (2; I thought mine might be too small so I bought 3, but I only used two. The third will be going into a quiche tomorrow morning), Garlic (3-4 cloves, minced or pressed), Cilantro (3 tbls fresh chopped) Salt (1 tsp), Cayenne Pepper (To taste, if that’s your thing).

Open and pit the avocados (if you are unfamiliar with how to do this, I give a step-by-step guide in my Avocado Aioli post). Spoon them out of the shell and into a bowl. I chose to spoon mine out whole because the Ryan likes lumpy guacamole).

Next, juice the lime into the avocados. Not only does this give it a lovely zing, but it will keep the avocado from turning brown. πŸ™‚ Citrus as a natural preservative for the win!

Chop the tomatoes and drop them on top of the avocados. At this time, I figured it would be a cool idea to add the salt and cayenne as well. Just because. There is really no rule to how this should come together. You stir it all anyway. πŸ˜›

Next, toss the onions, cilantro and garlic into the mix. Pretty colors!

Stir all the ingredients together to your liking. I had to chop up the avocados with the spoon as I stirred, which was somewhat of a challenge. I ended up moving the mix to a large mixing bowl so I didn’t turn the avocado to mush during the mixing process. Grab some corn tortillas, some Tostitos, or whatever your dip of choice is and go hog wild!

Don’t forget the margarita!!


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