I love good old fashioned get togethers where guests all bring a dish to share. Not only does it make it easy on the host, but it also gives everyone a chance to try different dishes. And sometimes this can lead to inspiration, as was the case with the recipe in today’s post.
Now guacamole was certainly not a new dish for me, but when I first tried this about 10 years ago, I hadn’t ever tried making it. You see, I used to fear fats, and avocados are definitely full of fat. Little did I know that they were beneficial fats, as avocados are an excellent source of monounsaturated fat and also vitamin E. But at that time, I was still a subscriber to the theory that eating fat made you fat. I’m so glad that I changed my mindset because I am now a huge fan of avocados, and am pretty sure that after trying this recipe, which I think is the best guacamole, you will, too.
There are many variations of guacamole out there, but this one was brought to the get-together by a woman who had grown up in Mexico, gone to school in the States, and who ended up moving here. This was a dish that was authentic to her family and my friend (who was hosting) and I begged her to bring this dish each time we got together afterwards. Finally we wisened up and asked for the recipe. And I’ve been making it ever since.
Sometimes you will see guacamole recipes out there that have sour cream or mayonnaise within – blech. Why add fillers when they are not needed? No, you won’t find any unnecessary ingredients here, just good real foods and a recipe that is quick to throw together. I love serving this on top of grilled chicken, with quesadillas, or even atop of a green salad. And my kids will never say no to a simple snack of guac and tortilla chips:).
- 3 avocados, pitted & smashed
- 2 tomatoes, diced
- ½ large onion, diced small
- Juice of 1 lemon
- ¼ cup cilantro, chopped
- 1 teaspoon (maybe more!) salt
- Slice avocados in half and discard the seed. Scoop the flesh out of shell with a spoon and place in bowl. Add juice of one fresh lemon immediately to prevent browning. Use a fork and mash to desired consistency.
- Add chopped onion, tomato, and cilantro. Stir gently to mix ingredients.
- Salt to taste. Stir just slightly, until incorporated.
- Serve with your favorite tortilla chips for a dip, or use with your favorite Mexican dish - examples included above.
I’d love to get your feedback and see if you don’t agree that this is the best guacamole, too, and I’d love to hear about any good foods that you’ve tried at gatherings that have inspired you.