Title: Guacamole De la Mixteca
Categories: Vegetable Appetizer Condiment Mexican
Yield: 3 Servings

4	lg	California avocados, purchased ahead of time
		To allow for ripening, if necessary
		Salt to taste
1	c	White onion, minced
4		Chiles serranos, minced
1/2	c	Cilantro, finely chopped
		For the garnish:
1/2		Tomato, diced
1/4	c	White onion, minced
4		To 6 sprigs cilantro, with leaves and a bit of stem

From the Oaxaca-Mixteca region

For the guacamole:

Peel and pit avocados. Mash pulp in a bowl or molcajete, and salt to taste. Add onion, chile, and cilantro. Continue mashing until guacamole is thick and lumpy.

Garnish with tomato, onion, and cilantro. Serve with corn tortillas or totopos (crisply fried tortilla wedges). Serve immediately.

Makes about 3 cups.

From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang, New York. 1986. ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking Echo, 3/93

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