Guacamole
In Mexico avocados are really no big deal, but for Americans they are practically a side dish. In fact, many, if not all Mexican and Tex-Mex restaurants charge guacamole as a side dish. They are very rich in vitamins and good cholesterol. You can even replace cooking oil with avocado oil for a healthier option. In spite of its color, I don’t know anyone who does not love this stuff. I will never forget I wanted guacamole on my burger and the owner of a famous burger/steakhouse in town (Cloverleaf Tavern) looked at me and even questioned it. About a year later he put a specialty burger on the menu featuring fresh house made guacamole. You can put this on tacos, or even just as a dip for tortillas. It is very simple too, don’t waste your time with prepared/store bought options. This is easier, faster and cheaper.
INGREDIENTS
- 1 ripe avocado (they should give in when you press with your thumb)
- 1/2 ounce lime juice (about half a lime)
- 1 clove of garlic (shredded with grater)
- Salt & Pepper to taste
- 1 teaspoon cilantro fresh chopped
- Mash together well with a fork or potato masher, stir, serve with chips of any kind.
Avocados have the tendency to brown, but the lime juice will help curb that, and covering with plastic wrap and/or keeping in the fridge until ready to serve is ideal.
