Put Guacamole in Your Face this Cinco de Mayo

Tomorrow is May 5, also known as Cinco de Mayo. In a fashion similar to that of Saint Patrick’s Day, many people celebrate a heritage that is not their own through the food, drink and music of a different culture, namely, Mexico.

This post will be about the food part. In a minute, I’ll give you a basic recipe for guacamole, which is a tasty and healthy compliment to tortilla chips and salsa.

First, here’s a quick look at what Cinco de Mayo is: On May 5, 1862, the Mexican militia defeated the French army in the Battle of Puebla. France had been working its way through Mexico, threatening to take over because it had stopped receiving loan payments from the Mexicans. Long story short, a poorly equipped 4,500 patriots were able to hold their own against 6,500 Frenchies at forts Loreto and Guadalupe near the city of Puebla.

What Cinco de Mayo is not is Mexico’s version of the Fourth of July. Mexico’s Independence Day is September 16.

So, guacamole. This ‘dip’ is avocado based. Avocados (also called ‘butter pear’ for their buttery flavor) are an excellent source of omega-3 fatty acids (healthy fat), and provide rich flavor and creamy texture. Like quality salsa, guacamole pairs with low-sodium tortilla chips for a light appetizer without the meal-spoiling quality of spinach dip or potato wedges.

To determine the ripeness of an avocado, look at the color and firmness. The exterior should be so dark green that it looks black. The entire fruit should evenly yield to gentle pressure if squeezed. You don’t want any holes in the skin.

At it’s most basic, guacamole is mashed avocado mixed with lime juice. The ratio of avocado to lime is not set in stone, and is subject to taste. I use one tablespoon of lime juice for every two avocados. Beyond that, people usually add a few veggies and herbs to enhance texture and flavor. Thus:

  • 2 avocados, pitted and removed from skin
  • 1 tbsp lime juice
  • 1 Roma tomato, diced
  • 2 scallions, chopped
  • 1 small garlic clove, finely chopped
  • 3 dashes cilantro
  • 2 dashes red pepper (grated or flakes)

Mash the avocado, add the lime juice, and thoroughly stir in all other ingredients. For variation consider adding black beans, corn, and jalapeno.

As a side note, May 5 is my sister’s half birthday. One year, her husband gave her a guacamole (gwa-ca-mole), which is an avocado with googly eyes and Mr. Potato Head feet.

Have a happy Cinco de Mayo! Stay away from the Bud Light Lime…

Source: http://www.mexonline.com/cinco-de-mayo.htm

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