In article >,
Janet Wilder > wrote:

> 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.

It's not a matter of "improving"; it's using what's available. I can't
get edible tomatoes in the winter, at least tomatoes that *I* consider
edible. So, I make do with what I *can* get.

--
"[xxx] has very definite opinions, and does not suffer fools lightly.
This, apparently, upsets the fools."
---BB cuts to the pith of a flame-fest