by Erika Cruz
It’s safe to say that everyone knows what Guacamole is in the United States. I have memories of Guacamole from my childhood when we would spend summers in Mexico. The excitement of watching the waiter prepare the guac right in front of us, felt like such a luxury! The ingredients are so simple but so good and so fresh. It’s even the colors of the Mexican flag which I always thought was so cool.
When a few Latina food bloggers and myself decided to collaborate and make a dish that reminded us of our childhood, I thought of many things: chilaquiles, taquitos, enfrijoladas, caldo de pollo. However, I picked Guacamole (you’re probably thinking “so basic” LOL) I picked Guacamole because you rarely eat guacamole alone. It is something you make or order for a group. It was always at my family gatherings, usually made on the spot as soon as the Tias (aunts) arrived. To me, it represents community, friends, family and coming together. All of which is very important in Mexican culture.
At another level it reminds me of my identity between having Mexican roots but being born and raised in the United States. Guacamole in the States is no longer a “Mexican” dish. It’s become an American dish too. Just show up and any summer BBQ and chances are you’ll find some chips and guac!
WHAT GOES INTO GUACAMOLE?
Short answer: you decide. Long answer: there is so much flexibility with the measurements and ingredients. Nothing is vital -except the avocados! For example, I’ve made Guacamole the following ways:
- avocados, salsa, and lime
- avocados, lime, and salt
- avocados and hot sauce
- avocados, lime, jalapeño, and everything but the bagel seasoning
You get the gist! Some people suggest that you don’t add tomatoes because they can make the guacamole watery. BUT. my mom always added them because this isn’t a problem if you’re eating it right away. But guess what? You do what you want because you are the boss of your life, my friend!
Mama’s Easy Guacamole
Easy Guacamole that is a perfect appetizer with chips or veggie sticks. This would also be great on a salad, taco, burrito bowl, or spread on a sandwich!
Servings 6 people
Ingredients
- 6 small Ripe Avocados (or 3 large) i used the teeny tiny ones from TJs
- 1/2 small Onion finely diced
- 4 Cherry Tomatoes diced and remove excess liquid
- 1 Lime juiced
- 1 Jalapeño (seeds removed) diced
- 2 tbsp Cilantro chopped (plus more for topping)
- salt to taste, I did about 1/2 teaspoon but salt varies
Instructions
Cut the avocados in half and remove the pit. Scoop the pulp into a bowl and mash a bit. Add the rest of the ingredients and mash until you’ve reached your desired consistency. Taste for salt. Serve with tortilla chips
Erika Cruz is Bay Area native working as a Program Manager for a Tech start up in Silicon Valley. Erika is also a certified Yoga instructor and fitness enthusiast. Her instagram @saludwitherika shares wellness tips such as healthy recipes, workout routines, mindfulness, and anything else that has helped her along the way.