On our trip through the American Southwest, my family and I visited the lovely small town Bisbee, in Arizonas far south, almost on the border with Mexico. Bisbee was founded in 1880 as a silver and copper mining town and was formerly known as “the Queen of copper deposits”.
Today it is a place with a thriving art, music, and gastronomy scene, set in a remarkably well-preserved historic architecture.
We opted for a dinner in Bisbee’s best-known Mexican restaurant “Santiago’s”. As a small appetizer we were served tortilla chips with guacamole. At “Santiago’s” the guacamole is made fresh at the table and here is how it’s done:
- 1 ripe Avocado
- 2 tbsp finely diced onions
- 2 tbsp finely diced tomatoes
- 1-2 tbsp finely chopped cilantro
- juice of one lime
- sea salt
- Peel and core the avocado. Put it in a bowl and mash with a fork.
- Add onion, tomatoes cilantro and lime juice. Mix the ingredients well.
- Season with sea salt.
- Either serve with tortilla chips or serve as a side dish to meat.