Happy Cinco de Mayo!

Guacamole is an interesting appetizer.  I find that you either love or hate it and if you love it, everyone seems to think they have the best recipe.  This mindset inspired me to host a party and have a healthy competition amongst friends.  Do you know which movie is referenced in the party name? 

Participating contestants brought their faithful ingredients, prepared their version of the best guacamole and we determined the winner by who had the first empty serving bowl.  We kept the identities of the guac’s creator secret and carefully observed which bowl had the most repeat tasters.  The winner was clear and to celebrate we made another batch of margaritas.  Isn’t that was Cinco de Mayo is all about, celebrating? 

This theme party is perfect for Cinco de Mayo but if you are like me and like to eat guacamole 12 months out of the year, let your friends know it’s party time!  I also served flank steak cut into strips with all the fixins’, grilled tequila lime shrimp, Spanish rice and homemade salsa.

Serves: 4

Prep Time: 15 minutes
Cooking Time: none

3 avocados
1/2 lime, juiced
3 scallions, finely chopped
1 jalapeno, finely minced
1 garlic clove, finely minced
1 small roma tomato, small dice
3 T. light sour cream
3 T. cilantro, finely minced
sea salt

  1. Slice avocados in half, save 1 seed and discard the rest.
  2. Cut avocado (see image) and place in clean bowl with 1 reserved seed.
  3. Squeeze lime juice over cut avocados.
  4. Season with salt, pepper and paprika.
  5. Add the remaining ingredients.
  6. Season with salt, pepper and paprika.
  7. Gently mix, smashing a few of the avocado pieces but leaving the rest solid.
  8. Taste and adjust seasoning as needed.
  9. When the taste is spot on, generously sprinkle paprika over top before serving.

Cooking Notes:

  • Placing avocado seed in bowl will help keep the avocados green vs. turning brown so, will the acid from the lime.  Warning: let your guests know there is a seed in the bowl.  More than once I’ve had someone scoop out the seed and try to eat it.  Funny? Yes!  Dangerous? Even more so.
  • If you are not accustomed to spicy food and let’s face it basically a wimp, simply remove and discard the guts of the jalapeno.
  • Seasoning in layers brings out the best flavors in your ingredients.

Homemade Tortilla Chips
Serves: 4

Prep Time: less than 5 minutes
Cooking Time: 5 minutes

8 corn tortillas
canola oil
sea salt

  1. Cut tortillas into chips (see image).
  2. Using a large, deep pan add approximately enough oil to go 1/2 inch up the side of pan.
  3. Heat the oil on high.
  4. Working in small batches, add your cut tortillas.
  5. When tortillas are golden brown, flip and repeat.
  6. Remove chips and place on paper towels.
  7. Sprinkle with sea salt and paprika.

Cooking Notes:

  • Use your senses when heating the oil.  When you see ripples that is one indication your oil is ready.  You should never let your oil become so hot that it begins to smoke.  To test, add 1 chip and if you see and hear it sizzling, your oil is ready.

Enjoy! From my kitchen to yours.

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Cut Avocado


Cut Corn Tortillas


Happy Cinco de Mayo!