I am within two weeks of my trip to Guatemala, and I cannot stop dreaming about Latin food!  I cannot wait to make Guatemalan tamales, handmade tortillas, and of course, I cannot wait to eat desayuno chapin!  Desayuno chapin, or traditional Guatemalan breakfast, consists of two eggs–either scrambled or fried–with black beans, plantains, cheese, and tortillas.  While it is true that I cannot wait to eat this every day, I decided against trying to make it yet.  I don’t want my failed attempt to ruin my experience when I am in the country, and plus, I am not yet a Guatemalan expert!

Instead, I decided that my Latin food kick could be satiated by quite arguably my favorite fruit–the avocado.  I decided to make traditional Mexican guacamole: a recipe that was taught to me by an old coworker with strong family ties to Mexico.

Today, the mention of avocados conjures up images of Mexico.  This fruit is a major export of Mexico today, and it also a fruit that was extremely important to the indigenous people of Mexico over 10,000 years old.  Both the Maya and the Aztecs consumed avocados, the latter believing that avocados held magical powers.  Otherwise known as the alligator pear, the avocado has spread across the globe, quickly becoming a fast favorite of many.

Mexican Guacamole

• 2 ripe avocados
• 1 jalapeno pepper
• 1 Serrano pepper*
• 1 habanero pepper*
• 1 yellow onion
• 1 tomato
• 1 bunch of cilantro
• 2 cloves of garlic
• Lime
• Salt
• Pepper
• tajin*

*I love spicy food, but I know not everyone does.  Include these items if you want, or leave them out.  Either way, I am sure you will enjoy this dish!

This recipe is really able to cater to your likes.  If you like a chunkier texture, don’t chop the vegetables as small and don’t mash the avocado as much.  If you like a smooth texture, chop as fine as you can.

First, cut the avocados in half.  Take 3 of the 4 halves and empty them into a bowl (I like a little bit of texture, so I add the 4th avocado half at the end so it is not at mashed.  If you chose to do this, make sure to leave an avocado half that still has the pit in it so that it doesn’t brow while you are making the guacamole).  Generously squeeze lime juice on top of the bowl of avocado.  Start mashing the avocado with a fork until you reach the consistency you desire (keep in mind, you will be stirring in other ingredients, so you will mash the avocado further after this).

Next, finely chop 1/4 of the onion and add to the bowl.  For the tomato, slice it in half and, with a spoon, remove and discard the juicy inside.  Finely chop the tomato, garlic, and cilantro, and add them to the bowl.  Seed and de-vein the jalapenos (and the Serrano and Habanero if desired).  Finely chop the peppers.  I only use 1/2 a jalapeno and about a 1/4 to 1/3 of the other two peppers.  Remember, less is more: you can always add more in, but you can’t take it back out.

Salt and pepper (and tajin if you are a spice freak like me) the bowl, and stir to combine.  After everything looks like it is almost mixed enough, I add the last half of my avocado so there are still large chunks of avocado in the guacamole.  Lastly, give another generous squeeze of lime to the top of the bowl, and voila!  You are done.

This guacamole can either be a large snack, or can be a side dish for a meal.  It is best served with someone else to enjoy it with you.