Hola, amigas! I consider myself a connoisseur of Mexican food. I ate jalapenos
every day of my first pregnancy. I worked at a Mexican restaurant in
college and never tired of it. I’ve got salsa in my veins, people! Have I made my point? Needless to
say, I’m muy excited about Cinco de Mayo tomorrow! The holiday has more
meaning than drinking margaritas on a patio, but I’m also using it as an
excuse to buy up the abundantly seasonal avocados!
- Sweetened Sun Tea (served over lots of ice, of course)
- Baked Beans (or Potato Salad can be substituted)
- Kickin’ Guacamole
Southern woman has her own secrets and recipes for these, and today, in
honor of Cinco de Mayo, I thought I’d share my crowd-pleasing Guacamole (and by crowd, I mean me)!
I like mine chunky and chock full of stuff…with the avocado serving as the glue that holds it together. It’s not exact, so the recipe isn’t precise.
Small Jalapeno Pepper, diced (if you dare)
I serve in a festive painted bowl, and line the chip bowl with brown craft paper (or a lunch sack in this case). To eat it, forget that whole Southern lady business, and
shovel scoop it on your chip. I’m talking, bigger-than-your-mouth scoop!
|That’s not guac on my finger, I’m trying a new minty nail polish. You like?|
I got a little carried away shopping for avocados, so I whipped up some avocado ice cream (using this recipe), too. It’s best served with a sugar cookie (duh, isn’t everything?)…and I’ll just say you reeeeeally have to love avocados to like this ice cream. *raises hand*
Do you have Mexican food dreams for this weekend? How about a secret ingredient for your guacamole?
And check my girl Courtney’s new venture, Casey Grace Design. The portfolio is pure eye candy!