Well it’s Friday and tomorrow is Cinco de Mayo. It was never a day we celebrated growing up; in fact it was just another quasi-holiday that gave everyone a pass to drink tons of beer and eat a lot of food.. And of course I see nothing wrong with that. I think Homesick Texan offers the most eloquent explanation of the "holiday" – she’s right on the money.
We’re spending our Cinco De Mayo at home testing six Yucatecan recipes for a magazine, and depending on our success I’ll be writing about the experience. Oh who am I kidding? I’ll be happy to share the mishaps and mistakes, too. Ain’t no shame in my game!
But one word: Sopaipillas. Hot damn.
But no matter what happens, there’s really no way to celebrate an Mexican-inspired event without a big bowl of guacamole. It’s quite simply one of my favorite things on earth and I laugh about how much I disliked it as a child. Funny that. I know everyone has a million recipes for their favorite type, but I really only have a few rules when making mine:
– Less is More (ingredients, not quantity because you’ll inevitably run out)
– Chunky, not blended
– Interrupt the direct path from my mouth to bowl and you very well may lose an arm
Happy Cinco De Mayo friends! And if you’re drinking do not do not do not do not do not do not drive a car!
This recipe comes from the California Avocado folks, and it’s pretty much on the money. I tend to be shy when it comes to ground cumin – too much and it’s all you taste. But adjust seasonings as you see fit, then grab some chips and a beer and knock yourself out.
4 ripe avocados, peeled, seeded
1 teaspoon ground cumin
1 ripe, medium Roma tomato, seeded, diced
½ cup minced sweet white onion
2 serrano chilies, seeded, minced
¼ cup chopped cilantro leaves
4 Tablespoons fresh lime juice
Hot pepper sauce, sea salt, white pepper to taste
Cut avocado in large chunks and mash coarsely in large bowl with a
fork. Add remaining ingredients and blend gently – leaving some small
chunks is fine. Taste and adjust seasoning with more pepper sauce, salt
and pepper if desired.
Also, let me add: I like a few more serranos in mine. And if you’re one of those people that says – HEAVEN FORBID – "Ewwwwwwwwwwww cilantro tastes like soap blech whine waaaa waaaa waaaaa" then wipe that look off your face and omit it. Better yet, pass it over here. I love the stuff.
P.S. Catherine, thank you 🙂