The Aztecs invented it. Frat boys love it. Avocado sales are never higher than the weekend of Super Bowl Sunday because of it. Basically, guacamole makes the New World go round. As an American, no, as a Californian, I am powered by it. It is to me what tea is to the British–fortifying and appropriate at all times of the day.
My mama always told me when a relationship ends try to take away one thing, one lesson learned no matter how small. i.e. From my biological father she gained some wicked foosball skills. Well making the below guacamole is one thing I’ve learned throughout my 32 years. It’s my pleasure to share it with you now.
4 avocados, cut into chunks (keep one of the pits)
1 tomato, seeded and diced
1/2 mango, diced
1/4-1/2 a small red onion, finely chopped
1 chili pepper, minced
the juice of 1 lime
1-2 tablespoons of Cholula
cilantro, roughly chopped
salt and pepper to taste
Mix all ingredients in a large bowl and stir with a fork to combine. Be sure not to mash the avocados too much. The little chunks are nice. A good guacamole is not supposed to be smooth. It’s supposed to have texture. Place an avocado pit in the center of the guacamole. For magical reasons unbeknownst to me, an avocado pit helps prevent your guacamole from discoloring. It’s science, innit?
Now cover your guacamole and set it in the fridge for about an hour. Serve with whatever you like after this time. Today, for me, that was a few Coronas and some salty tortilla chips pre-roast-pork-belly. Muy divina.