Growing up in small-town Pennsylvania, my understanding of Mexican food and culture was reduced to the lowly and dingy looking Taco Bells that lined the exits of highways. Taco Bell with its Spanish-speaking chihuahua commercials, sombreros in the advertisements, and plethora of fiesta colors was about as close as I got to Mexican cuisine. Did I ever eat one of those fascinating cultural landmarks? No, absolutely not. Nacho cheese freaked me out.
So, I spent about the first 17 years of my life sans authentic Mexican fare. Of course that all radically changed when I moved to Tucson, Arizona and was abruptly slapped in the face with Mexican foods I had never heard of or even imagined existed. Elote? Jicama? Pico de gallo? Empanadas? Huh?
Another one of these things, I am so ashamed to admit, was avocados and guacamole. Yes of course I had heard of them, but I had no opportunity, let alone desire, to try them or make them myself. Besides, grocery stores in Pennsylvania back in the day didn’t have avocados. I lived in the middle of cow fields…who would buy an avocado?
I’m sure you see where this story is going. Flash forward to today, and I am a self-proclaimed avocado addict. I stock up at the store and incorporate them into everything I can. How could I have lived without avocado in my life?!
Not to mention avocados contain healthy monounsaturated fats, like oleic and linoleic acid, which promote a healthy heart and help to regulate cholesterol throughout the body. They are filled with vitamins, minerals, and are a good source of fiber and beneficial antioxidants too.
Trust me, if your only idea of Mexican cuisine hails from Taco Bell, its time to makes some guac.
5 ripe avocados, sliced
1 garlic clove
pinch of sea salt, to taste
Juice of half a lime
½ cup sliced tomatoes
handful of cilantro
Simply add all your ingredients, except the tomatoes, to a food processor. Pulse until avocados become thick and creamy, resembling delicious guacamole. If you prefer a creamy texture, process for about 1-2 minutes. If you prefer a chunkier texture, only process the ingredients for 20-30 seconds.
Finally throw in your tomatoes, and process for a few seconds, until tomatoes are thoroughly distributed through the guacamole.
Serve with veggies, tacos, burritos, eggs, toast, sandwiches, as a salad dressing and anything else. Enjoy!