One of the most well-known Mexican dishes is Guacamole, a dip or spread based on avocados. I like it a lot!

When we ordered it at my last dinner (so far) in Mexico, the chef even came to our table and prepared a fresh portion before our eyes.

Here is what you need for it:

• 3 avocados, halved, seeded and peeled
• 1 lime, juiced
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced
• 1/2 jalapeno pepper, seeded and minced
• 2 tomatoes, seeded and diced
• 1 tablespoon chopped cilantro
• 1 clove garlic, minced

Place the scooped avocado pulp and lime juice in a large bowl. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher to add salt, cumin and cayenne. Mash it all. Then fold in the onions, tomatoes, cilantro, and garlic. Add one tablespoon of the reserved lime juice.

This is how it looks when a professional does it: 

Buen provecho!

By the way: the most common way to eat guacamole is with totopos (as seen in the first picture). They are similar to nachos, but they are not fried.