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.

For Back to Basics: Guacamole, you will need…Guacamole
3 large Haas avocados
2 lemons
½ medium yellow onion
1 tsp. garlic salt

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.

First things, first. Cut the avocados in half and remove the meat of the fruit from the skin. Yep, I said fruit. Avocados grow on trees and are considered a fruit.

Next, using a large fork or potato masher, smash the lovely green fruit until no large chunks remain. I like to do this in a pie plate so I have more surface area to spread everything out.

Once everything is smashed, use a cheese grater and grate the onion into the avocados. This way, you get the onion and the juice from it, but don’t have big chunks of onion. Mix well.

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