Classic Guacamole (as it is done at “Santiago’s” in Bisbee)

On our trip through the American Southwest, my family and I visited the lovely small town, Bisbee, in Arizona’s 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”.

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View at Bisbee

Today it is a place with a thriving art, music, and gastronomy scene, set in a remarkably well-preserved historic architecture.

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“Old Bisbee”, as it is known today

We opted for 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 your table and so I had the opportunity to see how it’s done.

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Classic Guacamole

  • Servings: 1
  • Difficulty: super easy
  • Print

Ingredients

  • 2 ripe avocados
  • 2 tbsps of finely diced onion
  • 1 plum tomato, cored, seeded and finely diced
  • 1-2 tbsps of chopped fresh cilantro
  • juice of one lime
  • sea salt

Method

  1. Cut avocado in half. Strike the pit with a knife. Twist blade to remove the pit. Use a wooden spoon to knock the pit off the blade.

  2. Secure avocado half in your hand with a dish towel and using a paring knife, make small crosshatch slices into the flesh without cutting into the skin.
  3. Insert a spoon between skin and flesh to separate them. Gently scoop out avocado cubes and mash them with a fork.
  4. Add diced onion, tomato, cilantro, and lime juice. Combine all ingredients.

  5. Season with sea salt.

  6. Serve with tortilla chips or as a side dish to meats.

 

2 Comments Add yours

  1. Pat Bembry says:

    This looks easy to make and delicious to eat. The photography is beautiful.

    Liked by 1 person

    1. Mein Brot und Butter says:

      Thank you Pat. It is very easy to make. At first I was surprised, that the recipe didn’t include garlic, but that actually makes the guacamole taste fresh and fruity.

      Like

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