Guacamole is one of those dishes that people think you’ve spent way more time preparing than you actually did. In fact, guacamole is probably one of the easiest dips to make and I have always found that it is a definite crowd-pleaser. This tasty green dip originated in Mexico and was made popular in Spain after the conquistadors came into contact with the Aztecs. Traditionally this dish is made by mashing avocados, lime juice and salt, using a mortar and pestle. However, these days it seems everyone has their own take on how to make guacamole. These variations incorporate a wide assortment of ingredients and spices. In my opinion, this is what makes guacamole so much fun. It is a chance to try something new and experiment with different flavors each and every time.

For starters, I should state that I do not use a mortar and pestle. If you have one, great. Give it a try! If not, don’t sweat; a potato masher works great. I have even found that it allows you to make your guacamole as chunky or smooth as you like. I also typically use lime juice. The simple reason for this is that I just prefer the lime flavor in my guacamole, but lemon juice is not a poor choice by any means and if you prefer lemon juice, use it. Regardless, whether using lemons, limes or experimenting with another citrus fruit, it is an important component of guacamole, because the citric acid slows the enzymatic process that causes the dreaded brown guacamole. For longer lasting guacamole, simply don’t forget to add citrus and press a piece of plastic wrap onto the guacamole to prevent exposure to the oxidizing effects of air. This will ensure guacamole stays greener longer. The top may brown just a tad, but don’t fret; remove the plastic wrap and give the guacamole a quick stir. Here are a couple recipes for guacamole that I have found to be particularly delectable, whether accompanying a taco, burrito or served with no more than some tortilla chips and a delicious margarita.

Loretta’s Guacamole
I was taught how to make this guacamole recipe by a high school girlfriend and her mother and it has been a favorite at every occasion that I have made it. Storage is not usually necessary when serving this at a party, as the bowl is usually scraped clean.

• 4 ripe avocados
• 1 can (7 oz) salsa casera (Herdez brand)
• 1/2 lime, juiced
• Salt & pepper, to taste

Peel avocados, remove pits and place in a bowl. Mash the avocados, using a potato masher to desired consistency. Add 1/2 of the can of salsa casera and mix to combine with the avocados. Continue adding the salsa casera until desired taste is met, usually 3/4 to the full can, depending on how big the avocados were. Juice half of a lime (or lemon) mix to combine ingredients. Salt and pepper to taste and enjoy.

The King’s Guacamole
When I first moved to California I was shocked at the year-round abundance of avocados, so needless to say I started experimenting with making guacamole and came up with this recipe.

• 4 ripe avocados
• 1/2 white onion, diced
• 1 roma tomato, seeds removed and diced
• 1/2 lime, juiced
• 1/3 cup cilantro, roughly chopped
• Salt & pepper, to taste

Peel avocados, remove pits and place in a bowl. Mash the avocados, using a potato masher to desired consistency. Add the the diced onion, tomato and chipped cilantro to desired taste. Add the lime juice from half a lemon, mix to combine ingredients and add salt and pepper to taste. Enjoy!