Happy Cinco de Mayo!

This holiday, although it is not officially celebrated in Canada, has a special place in our hearts.
Two years ago on this date, we found ourselves sitting in a little Mexican restaurant on a quiet, tree lined side street of Palo Alto enjoying a big plate of La Morenita nachos (the famous blooming rose which we have demonstrated many times at the Village Grocer) with a side of guacamole.
Karen first discovered this little treasure of a restaurant over 10 years ago when Ron, her husband, was on a 2 year contract working in Silicon Valley.  It has never failed to delight us with its authentic Mexican flavours upon our many subsequent visits.  Fast forward to now......
The Cooking Studio gives us the opportunity to showcase the culinary talents of many guest chefs one of whom is Paula Zavalas.  Paula was born in Mexico and she specializes in Mexican and Spanish cuisine.  Last summer, she wowed our palates with a taste of Spain with her amazing Paella.
Last week, in anticipation of Cinco de Mayo,  she returned to introduce us to "authentic" Mexican flavours, not the "TexMex"version to which we are accustomed.  Paula's menu did not disappoint.  She dazzled us with Chipotle Picadillo, Cilantro Rice with Crispy Plantain, a luscious Corn Bread Dessert (yes, it was dessert) and  one of the best Guacamoles that we have ever tasted on this side of the border.  Paula served her version as an appetizer in a martini glass with a cilantro lime marinated shrimp and garnished with pomegrante seeds.  It was beautiful but it was the taste of the guacamole in all its tingling freshness that danced on our tongues. The memory lingered on and in celebration of Cinco de Mayo, I came home today to make:

          Paula's "authentic" Mexican Guacamole. 
Ingredients:
(Serves 6 people)
1/4 cup red onion finely diced
1 lime
1 Roma tomato, diced
2 Tbsp. cilantro, chopped
salt & pepper to taste 

Cut avocados in half and remove the pit.  Scoop and place in a bowl.  Smash with a fork.  Add the rest of the ingredients.  Season to taste with salt and pepper.  You're done!

Yes that's it.  Avocados, plum tomato, red onion, juice from a fresh lime and chopped cilantro which I had never used before in guacamole but I believe is the ingredient which makes the recipe so authentic and which gives it the extra fresh zing.

Ready, set, go!

Paula insisted that the avocado be smashed with a fork.  Never use a food processor as "authentic" guacamole should have a somewhat chunky texture. Add the rest of ingredients.

Just for fun, I spooned the guacamole back into the avocado shells as I didn't have any martini glasses.  Continuing with authenticity, I ate my guacamole as Paula served it, with round Corn Tostadas (made in Mexico by Charras) broken into pieces.  Ole!

Linda