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<\/p>\nWe grew up with an Avocado tree in our back yard. It was the best climbing tree a girl could ever wish for. There was this great fork about half way up, and I remember taking blankets up there and making a cozy tree house. I remember taking books up there and reading. It was an awesome, memory making tree. Despite having an avocado tree in our backyard – we never ate Guacamole. <\/p>\n
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That avocado tree provided many breakfasts for my parents, as they loved to spread avocado on toast. It would appear in salads – but not mine because I wouldn’t touch the stuff as a child! But those avocados never turned into guacamole. <\/p>\n
You have to understand, Mexican food was never a big part of the Australian food scene. That may have changed in the last twelve years, but I cannot think of a single Mexican restaurant in the area where I grew up. And it was a pretty big suburb. There were lots of Chinese, Thai and Indian plus the usual Fish & Chips and Pub foods. But no Mexican.<\/p>\n
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The closest thing I had to Mexican food while I lived in Australia was tacos. And they didn’t even come close to what an American would consider Mexican food, let alone a native from Mexico. I had a friend with Mexican heritage who told me that even American Mexican food, at least in our area, is a long way from the real stuff!<\/p>\n
With all of that back ground – below is my probably non-authentic but very tasty guacamole recipe!<\/p>\n
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Guacamole can be used in many ways. It can be a simple snack when served with tortilla chips, or spread on some crusty bread. Or serve it as a part of a meal, such as Nachos or on a Californian burger.<\/p>\n
If possible, use Hass Avocados. They are rich and creamy, and less watery, than other varieties. You can still use other varieties but they are not going to give the best results. I choose to make my guacamole chunky. It really is a personal preference – some people like it smooth. If you like yours smoother – just mash it more, or use a food processor for a completely smooth guacamole.<\/p>\n
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