Julie Bove wrote:
> I can not stand avocados or anything with them in it. It's a texture thing.
> But for some reason, Angela has recently decided that she REALLY likes
> guacamole. She wanted some at home so we bought some at the store. I can't
> remember the brand, but it was two plastic bags that came in a cardboard
> box. She said it was disgusting.
>
> I know it is easy to make at home but in looking up recipes, I became
> confused. Some were as easy as mashing up an avocado and mixing it with
> salsa and some were more complicated. So what kind is the good kind? What
> do you put in yours/
>
>
In Mexico guacamole is served on a plate. It consists of a pile of
mashed avocado, a pile of chopped sweet onion and a pile of chopped
fresh tomato. It's red, white and green like the Mexican flag. The lime
is always found on the table. You can also add your own salt.

When I make it at home, I mash the avocado, add some diced sweet onion
and some diced fresh tomato, a squeeze or two of lime juice and a little
salt.

Garlic is not traditional. Cilantro is a nice garnish, but, again, it's
not traditional. Salsa from a jar is verboten!

Too many Gringos try to "improve" on Mexican classics and make something
that is *not* Mexican or even border food.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.