Guacamole

There are so many recipes for good guacamole out there, but here are my family's 2 favorites.

In Mazatlan the guacamole is very simple.  No tomatoes or fancy additives, and it's easy to make.  Here it was served with shrimp empanadas (small turnovers, that are tasty, but not as good as what we had in Argentina). 
The one thing that is a must to make good guacamole is good avocados.  Not all are created equal.  The "Black Hass" are the best, and if you can get them right off the tree, oh my!  I find the organic ones are more buttery usually, and buy them when they are still firm.  Those that are soft already will possibly be bruised, which is not good.  To ripen, place them with bananas in a fruit bowl, or in an area where they won't get handled.  It only takes a day or two for them to be ready to use, but gently press the stem to see if there is a little give.  Using them too soon or too late will make only a fair flavored guacamole.

The first version, like the one pictured above is very simple. 
To get the seed out of the avocado, saw back and forth with a knife that has a serrated edge.  When the knife is firmly embedded in the seed (1/8 of an inch, more or less) twist the seed right or left and it will free itself from the buttery flesh inside.  It can then be removed easily with the knife. 

Next, slice the flesh while it's in the skin, cutting lengthwise then crosswise.  Run the knife around the inside of the skin and pieces will be easily removed.  I use a knife with a very round end to make it less likely to puncture the skin.  Discard the dark areas or bruised flesh. 

Place the chunks of avocado in a bowl and add one to two tsp. of chopped or minced garlic.  This is something that can be adjusted to taste, and you may use fresh or the kind in a jar.  I only buy garlic that comes from California as it tastes best to me.  Gilroy is the garlic capitol of the US.  Next add diced fresh onion.  I use only the sweet kind and am a member of the Onion of the Month club through Sweet Onion Express.  They have very nice sweet onions and can be kept for two months or more by wrapping them in news paper or tissue paper and placing them in the refrigerator.  Onions are another ingredient that is a "to taste" amount.  I use 1/4 cup approximately with each avocado, and 1/8-1/4 loosely packed cup of fresh cilantro.  Season with 1/2 tsp. of ground Cumin, and add salt and pepper to taste, adjusting as needed.  Mix all ingredients well, and you have guac!

To make my second kind, you just add a diced large tomato, 1/2 tsp. of mexican oregano or 1 tsp. fresh, finely chopped chili of your choice (I use Serrano or other chili I have in my deck garden) in the amount that you prefer to the mixture above.  A dash or two of your favorite chili powder is optional, though I like the Ancho Chile powder.  REMEMBER!  You can always add more ingredient amounts, but you can't take them out! 
Mix these with the ingredients to the first recipe, then you have it.  Adjust seasonings to your taste. 

A wine that goes very well with Mexican or Spanish dishes would be one from Argentina, Chile, or Spain.  Our favorites are Malbec or Bonarda from Argentina, Carmenera blends from Chile, and Rioja, Garnacha, Tempranillo, Montsant, or blends of any of these grapes from Spain.  We are very fortunate to have Vintages Wines and Spirits here in Colorado Springs to supply us with good bottles of any of these.  What ever city you frequent for wine, find a seller that has what you like and will be willing to impart information about them with you. 

I will add a picture of the second guacamole recipe later tonight or tomorrow.  Enjoy!