Midwestern Woman

Me and my family rode our bicycles over to the park and stopped at the local farmers market on the way home. I’m glad that our little one was able to hold the whole container of fresh Guacomole I bought. It was so thick and tasty that I ate the whole thing over the weekend on sandwiches and melba toast. Here’s a great recipe I got from a friend, Beatrice Hernandez, who likes to make her own. She said that this one is pretty close to her own recipe. She uses a molcajete y tejolote, a Mexican mortar and pestle made from volcanic rock to bring out the juices in the mixture. You can just use a wooden spoon or food processor if you like a smooth texture.


1/2 teaspoon finely minced garlic
1 teaspoon finely chopped Serrano pepper
1 1/2 tablespoons chopped white onion
1/2 teaspoon coarse salt
1 avocado
2 tablespoons diced plum tomatoes, seeded
1 1/2 tablespoons chopped fresh cilantro
1 teaspoon freshly squeezed lime juice