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Guacamole–perfect for a fiesta or an everyday treat

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title_croppedAlthough various regions claim to be the “avocado capital,” I can attest that Michoacán, México, deserves the title! Not only was the oldest evidence of the tree found in México, but you only have to take the highway to Uruapan to be surrounded by hectares of avocado orchards and warehouses. We are talking big business and a delicious and healthy product.

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Basic guacamole topped with tomatoes, onion, and cilantro

I make guacamole a number of different ways, depending on my mood and available ingredients. It is so easy. Just combine the ingredients, mash with a fork, and serve.  For me the staples of guacamole are: avocado, lime juice (preferably fresh), and salt. Other tasty additions in any combination you desire are diced onion or tomato, fresh cilantro, and powdered cumin or coriander. I love it best with salted tortilla chips, known in México as “totopos,” but it is also good with fresh veggies, as a salad on a bed of lettuce,  or as a side, topping, or garnish with anything Mexican. How do you like your guacamole?

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The basics–ready to go!

 

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New avocado trees getting their start

 

 

 

 

 

 

 

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13 Comments

  1. I enjoyed this post, as I am a major guacamole fan. I’m heading to a Mexican restaurant tonight for the weekly indulgence. 🙂

    I prefer it on the tortilla chips or on the soft tortillas. I haven’t put coriander or cumin in yet, but always has fresh cut cilantro. I use shallot instead of onions.

    Mmm… and I would love to see an avocado tree. Sounds amazing. Great pics.

    Liked by 2 people

  2. calmkate says:

    one of my favourite treats and always better home made!

    Liked by 2 people

  3. Homemade is the policy, although here in the U.K. Avocado are nowhere near as good as the US!

    Liked by 2 people

  4. I am allergic to this food.

    Liked by 2 people

  5. Joëlle says:

    Catching up on your posts! I love homemade guacamole. What I find difficult is to choose avocados so they will be ripe to perfection without starting to rot… Of course they have traveled quite a bit before they reach me. Any tips on how to choose them in the store?

    Liked by 1 person

    • lghiggins says:

      I have the same difficulty. I usually plan in advance and buy them hard. I put a few out in a fruit bowl to ripen and the rest in the refrigerator. Then I rotate those to the fruit bowl as I use the ripe ones. If it responds to gentle pressure on the stem end, it is usually ripe. It can be used then, ripen a few days more in the bowl, or return to the fridge for a few days. Eventually they will go bad even in the fridge.

      Liked by 1 person

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