Holy Guacamole, It’s Mexican Independence Day

| September 16, 2015

guacamole by stu spivakGuacamole, or what the early Spaniards called “the butter of the poor,” experienced a tremendous resurgence in the last decade. The nickname derives from a time when avocados were always readily available and therefore inexpensive. This avocado-based spread is creamy, flavorful and is now regarded as a “healthy” snack due to the avocado’s nutritional benefits.

The avocado, which is by the way, a fruit not a vegetable is made up of unsaturated fat. This recommended and needed nutrient helps to manage blood pressure, increase your absorption of essential vitamins, and lower your LDL cholesterol, therefore reducing your risk for heart disease.

It is also delicious and mixes well with other fruits, vegetables and proteins.  The most popular dish made with avocado is of course guacamole. It is easy to make and quite delicious. 

Guacamole shares it’s special day with Mexican Independence Day on the 16th of September.

Making “guac” is relatively simple. Buy avocados that have give when pressed, but are not too soft. You don't want the ones that are so soft they dent easily. We find the Haas avocado that is readily available in supermarkets to be the most buttery and therefore makes the most delicious spread.

Tip: If they are too hard when purchased, store avocados in a brown paper bag until they have the give you need.

The following is an easy and tasty guacamole recipe:



  • 2 ripe avocados that have been pitted and scooped out
  • Juice of ½ of a lime, plus a teaspoon of the zest
  • ½ cup of chopped tomato, seeded
  • ½ cup of finely chopped red onion
  • 1 finely minced garlic clove
  • 3 tablespoons of minced cilantro
  • 1 jalapeno pepper, seeded and finely chopped
  • ¼ teaspoon of salt


With a fork or a masher, mash the pulp of the avocados. Combine the pepper, onion, garlic, tomato and cilantro in a food processor and pulse until they are the consistency you prefer. Some people prefer chunky guacamole and others like a smooth consistency. Stir the mixture into the mashed avocado and then place in a serving dish.

While you are waiting to serve it. Place the avocado pit on top of the mixture and it will keep the “guac” from turning brown.  If you refrigerate overnight, cover the top with a slim coating of vegetable oil before sealing the container.

Serve it with tortilla chips that have been warmed in the oven and/or a crudité of carrots, celery and jicama.

Guacamole is also a wonderful enhancement for sandwiches and salads. You need not wait for guacamole’s special day to enjoy this everyday treat, so enjoy this “poor man’s butter” regularly.

Happy Mexican Independence Day!


Charlotte Goldblatt



Filed in: Daily Dish, Recipes