Oaxaca's Guacamole

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 I love guacamole, I have a book of nothing but guacamole recipes (this one), and I could eat it morning, noon, and night. That’s not a bad thing, considering all of the nutrition packed into the superfood known as avocado. Despite my having a variety of recipes, I had never used oregano in mine. To me, oregano seemed like an Italian herb. Indeed, it can be used in a lot of Italian food, but the jar of Mexican oregano that I have in the pantry doesn’t say “Mexican” for nothing (Slap to the head). 

This recipe is from Abrams’ wonderful new book by Bricia Lopez called OAXACA, Home Cooking from the Heart of Mexico. If the author’s name sounds familiar, it’s because she is one of the family members behind LA’s legendary Guelaguetza Restaurante, specializing in Oaxacan food. 

 If you love Mexican food like I do, this book is a must for your cookbook library. If you similarly love guacamole, you absolutely have to try this one. It is so easy to put together, that you can do it in a flash, and kick up your morning avocado toast with a little heat and spice. Kids seem to love it as well, and will appreciate a bit of wandering from normal breakfast fare.

Guacamole

6 tablespoons fresh lime juice
1 teaspoon sea salt
1 cup fresh Cilantro, chopped
1 Serrano chili, stem removed
¼ teaspoon dried oregano
3 avocados, pitted and peeled

In a blender, combined the lime juice, salt, cilantro, chili, and oregano, and blend until smooth

In a large mixing bowl, mash the avocados. Poured the lime juice mixture over the top and mix until everything is well combined.

Makes 2 cups

 

Disclaimer: I was provided with a complimentary copy of this book by Abram Publishers as a part of my participation in "AbramsDinnerParty."