In the language of the Aztecs, the combined words for "avocado" and "mixture" translate into guacamole - a wonderful concoction that is perfect served with tacos of botanas (before-meal snacks). In Mexico, guacamole is still made with the traditional molcajete and tejolote (mortar and pestle) or with a fork and bowl. A food processor of blender should not be used because the mixture should have a chunky texture.
2 large avocados
1 tablespoon finely chopped onion
1 or 2 chiles serranos, sliced
1 large tomato, peeled and chopped
2 sprigs cilantro (coriander), chopped
- Cut the avocados in half, remove the pits and scoop out the flesh. Mash with a fork.
- In a bowl or molcajete, combine the avocado, onion, chiles, tomato and cilantro and mix thoroughly. Add a few drops of lime juice and salt to taste. Serve immediately.