For my acquired taste of Mexican cuisineI have my husband to thank for.  Since it’s his favorite, I made sure to learn how to cook it.  And in the process, I fell in love with the colorful spices and the rich flavors of this savory kitchen.

Guacamole is an avocado-based dip that began in pre-Hispanic Mexico. The name derives from Aztec words ahuacatl, which means avocado, and molli, meaning sauce.

Therefore, all you really need for a good guacamole is a ripe avocado with salt and splash of acidity to balance the richness of the fruit. Following with cilantro, onions or shallots and some tomatoes, if you wish.  I also like to dress it up with a touch of spiciness by adding minced jalapeño.

Holy Guacamole

To keep the guacamole from turning brown, keep the avocado pit in the bowl.


  • 3 ripe avocados, peeled, seed saved
  • 1/2-1 jalapeño, deseeded and minced
  • 1/2 large tomato, deseeded and diced
  • 1 Tbsp red onion, minced
  • 1 Tbsp cilantro, finely chopped
  • 1 1/2 Tbsp lime juice
  • 3/4 tsp salt

Holy Guacamole

Peel and mash avocados first. Add jalapeño, tomato, onion and cilantro to the mix. Finish up with salt and lime juice to balance the richness of avocados.

Chill half an hour to blend the flavors and serve in Molcajete (a bowl made from volcanic rock) for more authentic Mexican flair.

And since everyone loves chips and dips, pair up your guacamole with a tasty Mango Salsa.