By Kelly Bogard
What is the first thing that comes to mind when you think of food from Texas? For me, it’s not Chicken Fried Steak or BBQ. It is Tex-Mex. And in my opinion, you can’t have Tex-Mex without avocado.
Sure, you can have enchiladas and tacos all day in Texas, but wouldn’t it be better with some sliced avocados or, better yet, Guacamole. So this week I decided that I would show a little avocado love for all the Tex-Mex dishes that will be served on Monday in honor of Cinco De Mayo.
I must tell you, I LOVE avocados and eat them with at least two meals a week this time of year. They are great on just about any type of food and are really good for you, too. This recipe is the one my mom taught me when my sister and I were first starting to help in the kitchen when we were young. To this day, it is my favorite way to make it.
Finally, add the juice of two lemons and the garlic salt. Stir well and taste. Please know that because you are working with fresh fruits and vegetables, tastes can sometimes vary. You can add more or less of the lemon and garlic salt as you see fit.
Now of course you can add additional ingredients if you really want to show off for your Cinco De Mayo celebration, but I think the original is the best I’ve ever had. From all of us at Texas Table Top, enjoy!
Recipe: Back to Basics: Guacamole
Summary: Classic treat for any Tex-Mex feast
- 3 large Haas avocados
- 2 lemons
- ½ medium yellow onion
- 1 tsp. garlic salt
- Cut open and remove the meat of the avocado from the skin and seed.
- Mash the avocados on a large plate until no large chunks remain.
- Grate the half onion into the mashed avocados. Mix well.
- Add the juice of two lemons and the garlic salt, stirring to incorporate.
- Season with additional lemon and garlic salt to taste, if needed.
- Serve immediately.
Prep time (duration): 0 hour(s), 5 minutes
Number of servings (yield): 10-12