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 Guacamole
Course: AppetizerCuisine: MexicanDifficulty: Very simple4
servings10
minutesIngredients
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
method
- 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.
This looks easy to make and delicious to eat. The photography is beautiful.
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.
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