On our trip through the American Southwest, my family and I visited the lovely small town of 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”.
Today it is a place with a thriving art, music, and gastronomy scene, set in a remarkably well-preserved historic architecture.
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.
Classic GuacamoleCourse: AppetizerCuisine: MexicanDifficulty: Very simple
2 ripe avocados
2 tablespoons finely diced onion
1 plum tomato, cored, seeded and finely diced
1 – 2 tablespoons fresh, chopped cilantro
fine sea salt
- Cut avocado in half. Strike the pit with a knife. Twist blade to remove the pit. Use wooden spoon to knock the pit off the blade.
- 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.
- Insert a spoon between skin and and flesh to separate them. Gently scoop out avocado cubes and mash with a fork.
- Add diced onion, tomato, cilantro and lime juice. Combine all ingredients. Season with salt.
- Serve as an appetizer with tortilla chips.