One of the most wonderful things about cooking Mexican food (in my opinion) is the infusion of guacamole in just about every dish I make!  Not only are avocadoes wonderful antioxidants, they are wonderfully tasty! 

I cringed the other day when I was in the grocery store and a woman was picking out about a dozen avocadoes for what was obvioulsy some serious guacamole-making.  Then, she went to the little area off to the side where they sell the little packets of "guacamole seasoning".  Are you for serious?  And, then she did it.  She reached for about half a dozen of them and threw them into her cart, too.  Um, yeah, I'm pretty sure my grandmas would be turning in their graves if they EVER knew I did something like that.  Since I don't want to disgrace my ancestors and wish to remain a proud Latina, I choose to make my guac sans seasoning packets.

And, in hopes that none of YOU will ever resort to such pathetic measures, here's the way to do it on your own and it tastes TONS better!  I whipped up this batch last week when we had nachos for dinner and it was the perfect complement.  Enjoy!

Start with a few wonderfully ripe and fresh avocadoes.  I usually use about 3-4 large Haas avocadoes.  And, to determine how ready they are, look for darkened outer skin, and that they feel soft when you squeeze them, but not too overripe.  The other great thing I like to do is pull off the button-like tip off the avocado and check the color of inside of the avocado.  Whatever color appears, is what the inside of the avocado looks like.  Look for a bright green color that's not too firm on the outside.  So, peel them, take out the pits and then drop them in a small-to-medium mixing bowl.

You'll also want to chop up some fresh tomatoes (I only use Roma) and white or yellow onion.  Don't use onion powder!  Trust me!  Fresh is best.

I use a spoon to break up the avocado and mash it up.  You could also use a masher if you prefer.

Once you've got it all mashed up and creamy-like, taste it.  Yum!  Nothing like fresh, plain avocado goodness!   Ha ha!  Just kidding!  Now here come's the fun!  I add a few cloves of freshly pressed garlic.  You can also use garlic powder if you prefer.  And really, it's to taste but a good guideline is I use at least one clove for every avocado I have.  We're real garlic lovers here!  You can also add some salt at this time, but you won't need tons.  Once again, just to taste.

Then, add your chopped onions and tomatoes.

And mix it up really well.  I then like to squeeze a little bit of fresh lime juice on the top if I'm not using the guacamole right away.  It helps with anti-browning factor.

Well, hello there, sabroso!  Yum is definitely a universal term!   You might also be wondering why I left the pit in the bowl.  It actually helps keep the guacamole from browning too soon and is great if you are refrigerating it before a party or something.

That's it!  Enjoy your newfound guacamole-making skills!  So go on and make it Mexican for dinner tonight!

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