Deconstructed Kitchen: Guacamole | CLOTH & KIND

Guest edited, prepared & photographed by Bonnie Berry This time of year, when things are starting to really warm up, there's nothing better than a cold Corona paired with fresh tortilla chips and guacamole...and for the young ones, guac is a surefire way to get the kids to eat avocados! Here's a basic, but really good recipe from My Abuela's Table - a fresh and beautifully simple Mexican cookbook by Daniella Germain.

Deconstructed Kitchen: Guacamole | CLOTH & KIND

GUACAMOLE My Abuela's Table by Daniella Germain

INGREDIENTS 3 ripe avocados 3 tablespoons of olive oil salt and pepper 1 tomato, finely chopped 2 tablespoons of red onion, finely chopped 3 tablespoons of cilantro, chopped 1 small chili, chopped (optional)

PREPARATION Peel avocados and mash well in a bowl.

Add olive oil, salt and pepper and combine well.

Add the tomato, onion, cilantro and chopped chili (if using).

Store in the fridge.

Deconstructed Kitchen: Guacamole | CLOTH & KIND

I though the olive oil taste was a bit heavy (and I LOVE olive oil). Next time I make it I will use only 2 tablespoons. I will also add lime juice and garlic because I missed them. But overall a solid guacamole recipe. Also, she recommends you save the avocado seeds to put in the guacamole dish until you are ready to serve it because it will stave off the browning. I tried this and it did not work at all. My husband Josh gave me a scientific reason it would never work and I admit I just smiled and feigned comprehension.

Deconstructed Kitchen: Guacamole | CLOTH & KIND

What's your favorite way to prepare guac?


CREDITS | Guest edited, prepared & photographed by Bonnie Berry. Archer Napkins and Caribe Tablecloth courtesy of John Robshaw - thank you so much, John!