Avocados are originally from Mexico. And, naturally, Mexicans came up with the best way to prepare and serve avocados, among all cuisines in the world: guacamole. The Aztecs figured out the recipe back in the 16th century, as far as we know. There’s hardly anything as simple to prepare, and as delicious as a well-made guacamole. It’s not time-consuming, except for chopping your onions and tomatoes finely. The avocados themselves are crushed and should be chunky.
4 ripe avocados — cut in cubes
1/2 red onion (finely chopped)
1 medium tomato (finely chopped)
1 tablespoon jalapeno (finely chopped)
lemon juice (to taste)
salt and fresh pepper (to taste)
How to prepare:
Put the avocado halves in a bowl — without the other ingredients — and mash them a bit. Add the rest of the ingredients now, give it a good stir, and chill in the refrigerator for an hour before serving. There you have it: one of the best dishes to eat wrapped in a tortilla.
COOKING RECIPES by Lucas Eller