How to Make Tasty Guac!

I love Mexican food!

I am originally from New England, Back East, Red Sox and Yankee Country.  We have harsh winters and humid summers, eat clam chowder, both white and red, and have that “Faggahettabbbouttitt!” attitude.  Italian food and the best pizza around can be found there, but Mexican food?  Like the guy said: Faggahettabbbouttitt!”

When I moved out to California in the eighties, I didn’t know an avocado from and apricot, and had only sampled a handful of Mexican classics, sadly mostly from a fast food chain with a bell on its façade.  I never tasted guacamole until I was well into my twenties.

Today, having lived on the West Coast for over half my adult life, and for decades being a rock’s toss from our amigos to the south of the boarder, I not only am familiar with Mexican cuisine, but nosh on it as often as three times weekly.

One of my favorite dipping snacks, right there alongside spicy salsa, is guacamole.  The best part about this delicious, avocado-rich dip is how simple it is to make.  Watch for yourself:

Take four ripe avocados, dice them up, add half a chopped white onion, a chopped tomato, without the seeds, handful of chopped cilantro, finely diced radish, diced jalapeno, depending on how hot you like it, squeeze of lime, salt and pepper to taste, and you have yourself a fresh, delicious, fast snack.

I may be an east coaster at heart, but as the years go by I am more and more a west coaster who embraces the cultures and tastes of the land—like Mexican food, especially avocado-laden foods like guacamole.

Next time you’re in the produce aisle of your grocery store and see one of those rough, green, odd-looking hand grenade things, grab a few, along with onion, tomato and the rest of the gang, and make yourself some guac.

You’ll be glad you did.

Until next time…

peace,

Mike