Feliz Cinco de Mayo! For Americans, it’s the perfect Mexican holiday that no Mexican would celebrate (outside of the ones in Puebla who kicked out the occupying French army on this day in 1862). Those of us north of the border have adopted May 5th as a great opportunity to throw a fiesta – and what better way to do that than with food?
My favorite way to celebrate, host or kick off any Mexican food dinner is with a big bowl of guacamole and basket of tortilla chips. Guacamole has become my signature dish and my friends often request that I bring a bowl to any gathering we have.
What follows is my simple, tried-and-true recipe for the perfect bowl of guacamole. It is stripped down to the most essential ingredients – avocados, salt and salsa – and really lets the avocados sing.
As a native Texan, I was raised and trained with the art of slicing and dicing onions and tomatoes, squeezing lemons and adding in the “just right” amount of salt. And I’m a sucker for a tableside version when the restaurant rolls out the cart, cuts the avocados, adds a smattering of delicious ingredients and makes the guacamole before your eyes.
But after years of making guacamole and suffering through various trials and tribulations, I have stumbled upon the easiest, most pleasing-est version of guacamole you can make. Enjoy!