Guacamole (Avocado Dip) Recipe

Guacamole is prepared differently in various regions of Mexico. In the city of Monterrey, it is garnished to reflect the colors of the Mexican flag.

For the guacamole: totopos (crisply fried tortilla wedges)

Step 1

Put avocadoes in a glass bowl, and mash them with a fork. Add onion, cilantro, lime juice, zucchini, oil, chiles, and salt. Mix the ingredients thoroughly to form a puree.

Step 2

Put the avocado pits in the guacamole to prevent darkening. To serve, spoon guacamole into a mortar, and decorate with tomato on one side and green onions, chiles, and cilantro leaves in the center. On the other side, place the totopos.

Step 3

Makes 8 servings.

From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang, New York. 1986. ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking Echo, 3/93

Things You'll Need

  • 6 Ripe California avocadoes,
  • -peeled and pitted
  • 1 1/2 White onions, chopped
  • 1/2c Cilantro, chopped
  • Juice of 2 limes, or to
  • -taste
  • 1 Very small zucchini, pureed
  • 6tb Olive oil
  • 6 Chiles serranos, finely
  • -chopped
  • Salt to taste
  • For the garnish:
  • 2lg Tomatoes, chopped
  • 1 Green onion, finely chopped
  • 2 Chiles serranos, finely
  • -chopped
  • 1/2c Cilantro leaves

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