The Tandem Tasters love to return to Mexico for the beauty of the country, the warm and friendly people and culinary delights of Mexico’s intriguing cuisines.

We are fortunate to spend a week of writing and speaking, as well as personal renewal at Mexico’s premier resort and spa, called Rancho La Puerta. This paradise is located close to San Diego in the charming village of Tecate.

We will be gathering organic vegetable’s, cooking, tasting and bringing back many healthful and authentic recipes. Many recipes are from world renowned chefs who cook and teach in La Cocina Que Canta – the kitchen that sings.

In honor of of our upcoming seminar, we are enjoying our own guacamole. The word comes from the Aztecs. Avocado and mixture translates into the word guacamole. There are many recipes for guacamole, especially at Rancho La Puerta, but this one is good every time. We serve it as a snack with chips and vegetables. We love this dip over burgers, on top of thick chili, and with scrambled eggs and huevos rancheros.
2 large ripe avocados
1/4-1/2 finely chopped onion
1-2 finely chopped Serrano chilli’s
1 large tomato peeled and chopped
2-4 sprigs of cilantro, chopped
squeeze of lime juice
chili seasoning,salt and pepper – optional, to taste

Cut avocados in half, remove pits(simply stab with a knife) and scoop out the flesh.
Mash with a fork until still chunky.
In a bowl, combine all with a fork.
(Or, like Maralyn, use a stone mortar and pestle called molcajete. She brought an original back from Puebla while learning how to make mole and other original Mexican dishes.)
Taste test for seasoning and lime juice, add as needed. Serve immediately.

We top our guacamole with a few pieces of chopped chili, onion, tomato and cilantro for added color and crunch.

We also add a dollop or two of sour cream on top for color contrast and cool creaminess.
Rancho La Puerta’s guacamole tastes similar to ours, however they replace some of the avocado with fresh peas or broccoli. I do not even like broccoli and it is delicious and addictive. Of course they also make their own tortilla chips. We cannot wait to try it and bring you the recipe.

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog

Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”