The Art of Guacamole

You would be surprised at how much really bad guacamole I have tried in my 23 years. I do not intentionally consume bad guacamole. I cannot be blamed for eating it when it is right there in front of me for the tasting. No, the onus is on the guacamole makers and creators who make their guacamole too mushy (guacamole is not baby food, people), too mayonnaise-y (just wrong, and yes I have experienced this on more than one occasion), or too something else. There is a lot that can go wrong in the art of guacamole making.

This saddens me, because guacamole is one of my favorite foods. I love that feeling of scooping up a delicious spoonful of delicious guacamole on a crispy tortilla chip and hearing my belly whisper "thank you, Kayla."

Wait, your stomachs don't talk to you too?

Whatever, let's just get to the fun part. I do want to begin by stating my understanding that there are a plethora of quality guacamole recipes out there. The one I am sharing with you is just one of them. But, it is always the first food to go at a gathering and I have yet to hear any complaints. That's probably just because I know to leave out the mayonnaise...

Guacamole:

-2 large, newly ripened avocados
-1 Tbsp sour cream
-1 small tomato, diced (or, 4-5 grape tomatoes, also diced)
-lemon or lime juice (about 2/3 of the lemon or lime)
-1/4 of a small red onion, diced
-1 tsp cilantro (optional)
-1/2 tsp salt
-1/2 tsp pepper

Slice avocado in half and scoop the "meat" of the avocado into a bowl. Lightly mash with a fork, but remember to keep some chunks. We don't want mushy guacamole here. Stir in sour cream, tomatoes, onion and cilantro. Squeeze in lemon or lime juice. Sprinkle salt and pepper, stir one final time and immediately grab a bag of Tostitos. Devour with as much lip-smacking and belly-rubbing as you can muster.