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

4lgCalifornia avocados, purchased ahead of time
  To allow for ripening, if necessary
  Salt to taste
1cWhite onion, minced
4 Chiles serranos, minced
1/2cCilantro, finely chopped
  For the garnish:
1/2 Tomato, diced
1/4cWhite 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