Growing up in Texas there is no way to avoid guacamole. At every dinner party, barbecue, funeral reception, baptismal lunch or pool party, you will find a big bowl of the creamy green dip on a table next to an even bigger bowl of corn chips. In fact, it is so ubiquitous and well-loved, I have yet to meet a true Texan who admits to not liking guacamole. I’m sure they exist, and probably meet with secret support groups in undisclosed locations, but they certainly don’t discuss their “problem” in public. Fortunately, I love the stuff, and consider it an appropriate dish for almost any occasion. Even now, though I live thousands of miles from my home state, I still celebrate anything and everything with a big bowl of guacamole.


  • 1/4 of a red onion, diced
  • 3 Tbsp finely diced cilantro
  • 1 jalapeño o serrano chile, diced
  • 1 tsp cumin
  • 3 ripe avocados
  • 1 1/2 Tbsp fresh lime juice
  • salt and pepper, to taste
  • 2 tomatoes, diced (optional)
4 servings

Blend together the onion with the cilantro, chile and cumin. Transfer this mixture to a bowl and add the avocados, smashing them with a fork. Mix well, then stir in the lime juice, salt and pepper to taste, and tomatoes (if using). Serve with corn chips.

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