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!

(Chunky!) Guacamole, with hearty yellow corn chips.

The margarita. Up, no salt.

Guacamole ingredients.