Baja California’s Best:
                                             Holy Guacamole  
 
I used to travel for a living, all over the United States from my base in Southern California. Inevitably, after a few days on the road, I would really miss good Mexican food and especially chips and “guac”,  my favorite snack combination.  One thing that surprised me across the country was the number of my fellow Americans who didn’t like avocados.  I just could not fathom that. Perhaps, all they needed for enlightenment was to sample a really great guacamole dip.

Now I am retired and living happily in Baja California with access to a continuous supply of heavenly avocados. First off, the ‘cados here are cheap!! Second, there are always plenty of ripe ones. You never wait for them to ripen. So when I want to fix up a bowl of Baja’s Best Holy Guacamole, I can do it right now, not 3 days from now.

I imagine every expat living in Baja, Mexico has evolved their unique and beloved recipe for guacamole. I am no different and, of course, I do think my recipe is the very best. My guac is always a crowd pleaser and puts to shame the typically basic guacamole at the local Baja cantinas.

So here are some hints and the recipe follows.

Good chips make great guacamole even more legendary. Some of the chips I like are:
Mision All Natural, Restaurant Style Tortilla Strips-these are your basic chip
Tostitos Salsa Verde-“spicy” with hint of lime. Very yummy with guacamole
Experiment with “add-ins” for the basic Holy Gucamole Recipe. I really like adding the mangos, in particular,  when they are available.

Holy Guacamole Recipe

  4 avocados (reserve 2 pits)
  1/3 C Sour Cream
  3-4 Garlic Cloves
  3 Mexican Limes
  Salt and pepper to taste
  ¼ c finely chopped red onion
  Chopped cilantro, if desired

Peel and then mash up all the avocado meat. Mix in the juice of 3 Mexican limes. Add 3-4 minced garlic cloves, onion, and the sour cream. Stir well together. Salt and pepper to your preference.

Optional add-ins: chopped cilantro, chopped tomatoes, red peppers and chopped ripe mangos.

For the best taste blending, cover and refrigerate the dip for several hours before serving. To prevent the guacamole from turning brown, put those 2 reserved pits into the dip. There you have it, Baja’s Best Holy Guacamole.