I was a picky eater as a kid. Then as a young adult, I was slow to try new foods. I held onto childhood prejudices about what foods I liked and didn’t like. Something happened after I had my surgery. Because I lost the ability to eat some foods (which is a good thing, no complaints,) I became more adventurous. Avocados and by extension, guacamole became one of those things I finally learned to love.
Many Mexican restaurants have tableside guacamole, where the manager comes out and makes this dish right at your table. This is always scrumptious. Despite not liking guacamole for years, I have been making it for years. My favorite one to eat is this restaurant “tableside” version.
I love cilantro and onions, so I used large quantities of these two. However all my taste testers were mute during the testing period, save for the crunching of chips, none complaining of an overzealous use of either. Also, it is winter, so I used canned tomatoes.
3 large ripened avocados; chunked
Juice from ½ lime (in a pinch you can use a lemon)
1 ‘heaping’ tbsp of chopped cilantro
½ cup petite diced tomatoes
¼ cup chopped red onion +/-
2 Serrano chilies; seeded, de-veined, and chopped
2 cloves garlic; grated or minced
¼ tsp salt
¼ tsp black pepper
In a large bowl, chunk or cube your avocado and then immediately add the juice of one lime. Add the remaining ingredients and stir GENTLY. You want the chunks of avocado to be visible. Serve immediately.