Living in the US, I have adapted and adopted Tex-Mex ( I would be ashamed of calling it Mexican) food in my daily cuisine. I find that corn tortillas are a great variation of my buckwheat galettes; I find that a large bowl of chili (con or sin carne) is a great alternative to lentils; but more frequently, we have corn chips with guacamole.
We eat a lot of avocados in our family. I have fed avocados to my children since they were able to eat solids: they are easy to chew on and very healthy. They also relatively high in calories which makes them a mind-reliever for parents with small eaters! The only drawback with avocados is that they can turn bad very quickly... So, as a way to use them when they were too soft to be eaten in a salad, I make guacamole. It's the perfect dip to have with corn chips on our aperitifs du vendredi. It's much healthier than any store-purchase salsa (which would be full of added salt) and a hit among both my children and my husband (who grew up eating more Central and South American food than me). It's actually very
When I make guacamole, I never use already-prepared mix, I prefer to season it myself. Of course, they never taste the same but the fact that there is never guacamole left in the bowl is a good indication that they are good enough! And yes, it's easy to make and much healthier than any store-purchased version! So,make your own. Por favor! Bon Appétit!
- Two ripe avocados
- 1 small tomato, diced
- 1 small onion, diced
- Lime juice
- Fresh cilantro, minced
- Salt, pepper, hot chili sauce
My Personal Comments:
- Mash the avocados, making sure to keep at least one pit
- Mix in the tomato, onion and fresh cilantro
- Season with lime juice, salt, pepper and hot sauce
- Leave one avocado pit in the bowl and serve
- You can use sweet or red onion. I personally like it with red onion.
- You could add paprika or cayenne pepper (instead of hot chili sauce).
- Guacamole does not age well. It's best eaten the same day.