I would always spend my summers in San Miguel De Allende in Guanajuato, Mexico. The culture and history is rich there with cobblestone streets and bells that echo over the city from la Parroquia de San Miguel Arcángel, the towering cathedral overlooking San Miguel’s central plaza known as, El Jardin. We would always stay at the same casita that came with our very own house keeper, Dolores. Dolores was a pro at making freshly squeezed orange juice, chicken with squash blossoms, and of course guacamole. Every day after my mom, my aunt, and I would return from exploring the town, shopping the tiendas and street markets, and watching the vibrant people circling around El Jardin, we would return home to a gorgeous and bountiful platter of freshly made guacamole. Dolores would use only the freshest and simplest ingredients, ripe avocados and juicy limes from the Mercado de Martes, salted to perfection. This recipe was creamy and delicious, needing nothing more added. I have always liked my guacamole this way, with pico de gallo on the side. The memories of having this as we laughed and sat on the balcony that overlooked the courtyard full of pink and orange bougainvilleas and royal Poinciana will forever be engrained into my heart. So when I want to take myself back to that time in that beautiful place, I whip up some creamy guacamole served with crispy tostadas and have myself a cold Modelo Especial. This recipe is simple, the way it should be. You can serve it with some crumbled queso fresco and cilantro on top if you choose!
INGREDIENTS (serves 2)
- 3 ripe avocados
- 1 lime
- A large pinch of salt
INSTRUCTIONS
- To cut the avocados, run a knife around the avocado (from top to bottom) and twist in half. Pull out and discard the pit. Using a spoon or your thumb, remove the flesh and place into a medium-sized bowl.
- Cut the lime in half and squeeze both halves into the bowl with the avocado, being careful not to get any seeds in the bowl. Add the salt and any/all or none of the optional ingredients. Using a fork gently mash each avocado half a few times then stir all ingredients together.
The Texas Table 