What would Cinco de Mayo be without guacamole?! Our marvelous friend Chef Mark (yup…he’s a chef!), prepared a Mexican feast for some friends 5 years ago on Cinco de Mayo . It was the 3rd date for Heather and I, and guacaomle and margaritas were a wonderful part of the memorable menu. This is my derivation of the recipes for both.
Chunky guacamole. Pit and scoop out 3 ripe avocados and chop into roughly 1/2″ to 3/4″ chunks. Place in a mixing bowl and squeeze the juice of 1 lime onto it to keep it from browning (and add some great flavor). Finely chop half of medium white onion and a large handful of fresh cilantro. Dice a small to medium tomato into 1/4-inch pieces. Mince 2 jalapeno peppers (OK..I like it HOT and chunky, but this won’t be too hot if you remove the seeds). Throw them all into the mixing bowl with some sea salt (to taste) and stir. This will break up most of the chunks a little, but some hardly at all. Thus…. creating your chunky guacamole.
The margarita. Ah, the margarita. It took me a while to perfect this recipe. I prefer to use a reposado tequila for the smooth smoky flavor. 1800 is a good value and generally my choice. In a shaker with crushed ice add 2 ounces tequila, 1 1/2 ounces triple sec, 1 1/4 ounces fresh squeezed lime juice and 1 1/4 ounces simple syrup. Shake and strain into a margarita glass. Garnish with a lime and orange twist to signify the blending of the 2 flavors. I prefer it up with no salt, but feel free to salt the rim and serve over ice (as I do for Heather 🙂 ).
PS. If you’re in the Rochester area, I highly suggest you take a class from Chef Mark at the Wegmans Pittsford cooking school. It’s very entertaining and informative!
So simple! I love your pictures by the way. Very nice. I am going to have to try that guacamole.
Reposado is definitely the way to go! Great margarita.
I have a question. I was going to try my own chunky guacamole with your recipe as a guide but it doesn’t seem like my avocados are ripe. However, I had it now for a week. Does it usually take a while to ripen? Thanks for any input.
I’m way behind on my comments…sorry. SO thanks! But as far as avocados go….being ripe, and not too ripe is quite important. I do the squeeze test. They should not be hard, and should not be too soft (or they will be too bruised to use all of it). It’s that middle ground where there are 3-4 maybe 5 days, that it’s soft enough to give when you squeeze them gently. Sometimes they come to the store well before they are ripe. So if it’s been about a week and they are still hard, I wouldn’t be too surprised. But they should be ripe soon. Let me know how it comes out!
Looks amazing. Love your pictures!
Thank you and thank you, Laura! Glad you stopped by. The guacamole tastes as good as it looks….
I want to scoop some of it now just by looking at the picture. Yummy
Thanks! It’s definitely worth making… to take a scoop.
Hey check you out on FoodPress again. Congrats!
Thanks Greg! Yeah…feeling good about having 2 up there!
Thanks you very much Ashley!
Oh.. that guacamole looks so inviting! I’m afraid I’d eat the whole thing alone and gain a few pounds while at it. I’m sure it would be worth it tho. 😀
Agreed…..totally worth it, Sophie! Thanks!
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