Guacamole

 The key to good guacamole is a using the best avocados. They say that if a woman can choose a right avocado they will pick a good husband; I am yet to be convinced by this theory. As extranjeros we are often given the worst avocadoes in the market. Check each one well for bruises and ripeness. Don’t be afraid to ask to change them if you’re not happy. If you find a good vendedora de aguacate, stick with them.

Finely dice one small onion and leave to sit in the juice of one lime to soften the taste. Add the other half of the cilantro- chopped, and half a diced jalapeño depending on how hot you like it. Dice two tomatoes and add to the mixture. Leave to sit for 5-10 minutes. Making sure the avocados are ripe, scrap out the contents of 3 avocados and another lime with plenty of salt. Add the mashed avocados to the tomato mixture and stir together. Try and make the dip as late as possible for freshness but a great truco (trick) to stop the guacamole from browning is to add one or two avocado stones to the dip– this really works!