Tuesday, May 8, 2012

Derby de Mayo

On Saturday there were decisions to be made.  Like how to celebrate Cinco de Mayo and Derby Day all at once.  You know, important stuff.

So what was my solution?

Eat guacamole while watching the race of course.

 And I also might have sung "Cinco de Mayo" to the tune of La Cucaracha while making said guac.  I was feeling festive, okay.

Anyhuways, there are more guacomole recipes out there than hairs on my head (and that's a lot, trust), and everyone seems to have their fav, but this one is mine:

Cinco de Guaco 
modified from Food Network

3 Ripe Haas Avocados
2 limes, juiced
1/2 tsp Cumin (or more to taste)
1/2 tsp Sea Salt (or more to taste)
1/2 tsp Cayenne pepper (or more to taste)
dash of Texas Pete
1 slice of a large Red Onion, chopped
1 clove garlic, minced
2 roma tomatoes, seeded and diced

Slice and scoop out avocado meat from rind, save one pit for later.  Combine lime juice with avocados, and mix.  Add cumin, sea salt, cayenne and Texas Pete and mash together, leaving some chunks of avocado intact.  Add onion, garlic, tomatoes and mix together.  Place reserved pit in middle of guac (some say this keeps it from turning brown).

And the most difficult step of this recipe:  Set aside at room temperature for one hour before serving.  (This may or may not have happened on Saturday or 75% of the other times I have made this.)

Why must you taunt me with your deliciousness??

Personally, I could eat this stuff with a day-old rice cake and still finish it in one sitting, but these are my preferred method of guacamole delivery:

Hopefully available at a super market near you.

Not your typical chip, but oh so good.  

I'll Have Another indeed.

Getting my link on:


  1. YUM! I love Guacamole. Did the pit thing work? I've heard that before but haven't tried it.

    1. It still goes brown eventually after a day or two, even with the pit, so I just make sure I eat it before it does. Its rough but someone's gotta do it. :)