I’ve said it here before: I have a problem with Mexican food. The problem of course, is that I could eat it nearly every single day of my life and never tire of it. I’ve passed this genetically on to my punks thanks to the cravings I had during my pregnancies. I dragged my poor husband out for steak enchiladas and guacamole nearly every weekend throughout the gestation of all three babies. They can be happy they got their love of Mexican food from me. Because I’m sure they’ll blame me later for other not-so-fun qualities I’ve passed on to them, attributes which we will not discuss here today – unless I have too many margaritas…hic!
There are already so many great Mexican-inspired recipes here on this blog – from dips, soups, and salads to fish tacos and brisket burritos (check out the archive for plenty of inspiration). But I feel pretty sure I’ve never covered how to make a decent guacamole from scratch. And I definitely have not discussed the recipe for my favorite margarita. Your fiesta will not be complete without either of these two all-important items, my amigos!
The guacamole recipe comes to you from my brother, Adam. He’s a master guacamole maker and his creation is my go-to recipe. The margarita concoction is compliments of my friend Jim. Jim McSchmeegan(*). With an Irish name like that, you’d think he’d be more adept at pouring the perfect Black & Tan – but margaritas are his specialty and boy howdy, are they GOOD!
Please enjoy these recipes responsibly! Too much guacamole will make your tummy jiggle, and too many margs’ will impede your ability to walk home from your neighborhood fiesta. Don’t say I didn’t warn you, my little cucarachas!
(*) Not his real name, although he is Irish in real life. He prefers to remain anonymous here because 1). he is terribly shy and 2). he doesn’t want to be held responsible for any hangovers that may occur throughout the greater Milwaukee area as a result of his recipe.
Best Ever Guacamole from Scratch
Serves: 1 (kidding, makes about 2 cups)
- 3 ripe avocados, 2 mashed and 1 chunked – on sale
- ½ jalapeno pepper, seeded if YOU CAN’T HANDLE the heat
- ¼ c. chopped cilantro
- ½ t. salt
- ¼ c. minced white onion
- ½ tomato, seeded and diced small – stem tomatoes are on sale
Squeeze fresh lime juice to taste
Gently combine all ingredients in a medium mixing bowl. Adjust lime juice and salt to taste. Serve immediately with your favorite chips (Matilda are my fav’!). Unfortunately, there is no way to keep your guacamole from browning. The only way to prevent browning is to eat all of this guac’ in one sitting. Sorry. The end.
THE LAKE COUNTRY RELAXER, aka THE PERFECT MARGARITA
Makes 1 pitcher
- 2 c. good quality tequila (Azul is on special; Jim uses Silver)
- 1 c. Cointreau or Triple Sec (*)
- 1 c. fresh lime juice; or ½ c. lime juice and ½ c. fresh orange juice (– yes, FRESH!)
- 1 splash simple syrup, available in the liquor department at Sendik’s
- Lime wedges
- Coarse salt (salt is optional, unless you’re a salt fiend like me)
- Ice! Lots and lots of ice!
Mix all ingredients together in a pitcher. Place coarse salt in a shallow dish. Rub a lime wedge around the rim of each glass and dip rim in coarse salt. Carefully fill the glass with ice. Give the margaritas a good stir and pour over the ice. Garnish rim with lime wedge. Enjoy responsibly!
(*) You could also substitute 1 cup Roses Non-Alcoholic Triple Sec. Jim swears this keeps The Cook in his house on her toes and helps keep her alert mostly through the dinner hour. (*GRIN*)
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