Wednesday, May 19, 2010


My cousin Cole and I were doing a power shop for our multi-day cooking fest. Of course, when you power-shop things happen, purchases are made, and you come home with ever so much more than you meant to. But, that is part of the joy of a power shop. However, when avocadoes are on sale, and avocadoes are almost never on sale, you don’t just walk by! Especially when two out of the two people involved in the power shop adore avocadoes. Cole’s exclaiming that she wanted to learn how to make Guacamole was the clincher. It took about 10 seconds for us to decide that Guacamole would make the perfect appetizer for the small hoard of male guests who would be coming for dinner. Into the basket went the carefully selected avocadoes and a bag each of blue and white tortilla chips.

The simplest dishes are often the most difficult to make as there is nothing to hide behind. Our inclination is to “gussy” up a simple dish. Take Guacamole. Americans like things big, and flashy, and have a tendency to turn this simple Mexican dish into an American free-for-all by adding everything but the kitchen sink. Which makes me ask, “What’s the point?” The only reason to eat Guacamole is the avocado’s marvelously subtle flavor.

When Cole placed the dish of Guacamole on the table with the basket of chips, it took all of 2 seconds for the small hoard of males to pounce and start scarfing. As it happened, everyone was a Guacamole fan, and raved about the flavor and texture of the dish. I’m sure your guests will too! (Needless to say, the only thing left was the empty bowl.)

1 lime
5 ripe avocados
2 cloves garlic, pressed
1 tsp. grated red onion
1 tsp. cumin (or to taste)
2 Tbsp. minced cilantro (more if you like)
Kosher or sea salt
1 ripe tomato, diced
White corn chips
Blue corn chips

Juice the lime and set aside. Cut the avocadoes in half and stone them. With a spoon scoop the flesh of the avocado into a medium-sized mixing bowl. Pour the lime juice over the avocado. With a fork mix in the lime juice mashing the avocadoes as you do so.

Mix in the garlic, red onion, cumin, and cilantro. Season to taste with Kosher salt. Scrape the guacamole into a serving bowl. Sprinkle the diced tomato on top. Put the chips in a bowl or cloth-lined basket. Serve the Guacamole immediately with the chips.


  1. We should take a trip to Haymarket the next time you're in town on a Saturday. They often have avocadoes that are a bit bruised, but properly ripe, and very cheap!

  2. I entered this recipe in a neighborhood guacamole contest and I placed second overall.