It may seem pretty boastful to say THE BEST but, it’s that good.
Just in time for Cinco de Mayo ~ the day Mexico celebrates it’s victory over France in the Battle of Puebla in 1862. It is also the day American college kids get sloshed on tequila.
Cinco de Mayo is a pretty quiet holiday in Mexico only really celebrated in Pueblo. No doubt, Americans have made it into a huge, overdone, drunken extravaganza. God bless America. Beer sales skyrocket and an average of 87.3 million pounds of Avocados are sold.
I like to celebrate by drinking a little Patron with lime and think about Americans finally getting some healthy fat in their diet. You know, with all these Avocados flying around.
Lucky us, Cinco de Mayo falls on a saturday this year. So, get out your blender, squeeze those limes, and make some of my famous guac because you’re having chips for dinner.
The Best Guacamole
- 3 Avocados cut in half, pit removed, and flesh removed
- Juice of 2 small Limes
- 1/4 Yellow Onion, finely diced
- 1 large Garlic clove grated
- 1 Serrano Chile, seeded and finely minced
- 1 tsp Kosher Salt
- 1/2 cup Fresh Cilantro, chopped
In a medium size bowl, mash the avocado with a potato masher or the back of a fork. I have a molcajete (MOL-CA-YETE) which looks really cool in this photo but actually only fits half this recipe. However, it is truly authentic
Add the lime juice, salt, finely diced onion, grated garlic, minced serrano, and chopped cilantro and mix until combined well.
Cover the surface of the guacamole with plastic wrap to prevent oxidization. Refrigerate for 1 hour before serving. Stuff yo face.