I love guacamole, it is one of my favorite snacks and I have some of the best memories of my mom, who grew up in New Mexico and makes great Mexican food, making these huge bowls (think salad bowl size) of guacamole that we would eat until we were completely full (and we would always finish every single bite). I’ve mentioned before that when I was a kid in the south of Ecuador we didn’t have any Mexican restaurants anywhere close and most of my friends had no idea what guacamole or an enchilada was and discovered these thanks to my mom – my friends loved to hang out at my house, in part because they knew my mom would cook some good food (of course I loved to hang out at my friends’ places to eat their moms’ food).

One thing that drives me crazy is that sometimes it seems impossible to find decent guacamole at restaurants, I use the quality of a restaurants guacamole to judge whether I’ll go back or not, seriously it’s just avocados, limes, onion, cilantro and other seasonings, how hard is it to mess that up? I have to mention though that my favorite fast food place, Chipotle, has some of the best guacamole you can get at any fast food restaurant, it’s fresh and simple: avocados, onions, hot peppers, cilantro, and lime; so if they can get right why can every other Mexican or Tex-Mex restaurant do the same? The other thing that annoys me is that the places that actually get it right are so freaking stingy with the guac, in my opinion it should be automatically included as a side on all dishes, but it usually isn’t and you have to pay an extra $5 to get some. Good thing I don’t eat out too frequently and just make my own guacamole at home and I let everyone eat as much as they want; I try to keep it simple and don’t usually add tomatoes unless I’m running low on avocados and need to maximize the amount of guacamole, my mom always added garlic to her guacamole and I like the taste it gives it, but feel free to leave it out if you’re a garlic lover, same thing for the serrano peppers.

Ingredients:

3 ripe avocados

Juice from 1 lime

½ cup finely diced onion

2-3 finely chopped serrano peppers, deveined and seeded

2 garlic cloves, crushed

2 tbs finely chopped cilantro

Salt to taste

Preparation:

  1. Slice the avocados lengthwise and remove the seeds.
  2. Use a spoon to remove the avocado flesh, place it in a large bowl, drizzle the lime juice on top, and mash the avocados until pureed, I like to leave a few small chunks to give it some consistency.
  3. Add the diced onion, peppers, crushed garlic, chopped cilantro and salt to taste, mix well and serve immediately as a dip with chips or a side dish.

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