Guacamole*

How could I forget that today it’s Cinco de Mayo? Actually I did, but a friend reminded me a few minutes ago. It must be because in the area where I live there aren’t as many Mexicans as in San Jose, where I lived before. There it was impossible to miss Cinco de Mayo because days before the party stores began to display all the paraphernalia for the celebrations and cars drove around flying huge Mexican flags and honking to the refrain of “La Cucaracha”. In fact, in areas with large Mexican-American populations like California – and the Southwest in general – Cinco de Mayo is the occasion to celebrate Mexican culture and heritage, with all the drinking, eating and partying that goes with any Mexican Fiesta.Between the Mexican festivities and the Kentucky Derby, it looks like today there’s no way to escape a party. Or two …
So let’s try to stay on the safe side of our diet by making a big bowl Guacamole for wherever and whatever we are going to celebrate on this Saturday. Not only guacamole tastes good and is liked by almost everybody but it’s also healthy, nutritious, gluten-free and vegetarian.
If you can, buy the typical Mexican mortar and pestle to make it – the
molcajete and tejolote. They give the guacamole its typical chunky texture by blending the flavors instead of mixing them. Any mortar and pestle will be better than the cutting board, even a simple bowl and a spoon. The secret is in mashing the ingredients together instead just of chopping and mixing them.
I love the perfect balance of my son’s guacamole and this is his recipe.

Have fun tonight!

Ingredients:

(serves 6)    A  V  B  Gf 

  • 3 avocados, peeled and pitted
  • 1 ripe tomato, seeded
  • 2 Tbsp. cilantro, chopped
  • 1 lime
  • 1/2 serrano pepper (more or less, depending on how much you like spicy food)
  • 1 pinch of salt
  • 1 lime
  • 1 Tbsp. of EVOO
  • Salt

Cut the avocados into small cubes and place them in the mortar or in a bowl. Wash the tomato, quarter it, remove the seeds and coarsely chop it. Put tomato, lime juice and cilantro in the bowl with the avocado and mash.
Wash and chop the Serrano pepper and start adding it in small quantities to the guacamole, until the desired spiciness is obtained. Finish up by adding salt and the Evoo.
Serve right away with organic corn chips.

* Recipe by Marco Ferraris

Scroll to Top