A simple but authentic and legendary recipe that is found on many Mexican tables and at any Mexican or Tex-Mex restaurant around the world for Cinco de Mayo.
Text And Photo By Nancy Lopez McHugh
Cinco de Mayo or 5th of May is a Mexican holiday celebrating the victory of the Mexican army over the French army in the battle of Puebla on the 5th of May 1862. Contrary to popular belief in America and other parts, this is not the celebration of Mexican Independence from Spain, that happened on September 16 1810. Even though the meaning of the holiday is misunderstood by many people outside of Mexico, as a Mexican I find it very flattering and intriguing that this holiday is celebrated by so many people around the world.
Cinco de Mayo is a holiday that is important and mostly celebrated in certain regions of Mexico, like Puebla where the battle took place. My family is from another region on the opposite side of Mexico, so for us this was not a holiday we celebrated. I can remember being in America during this holiday and seeing and hearing my friends and local businesses getting both excited and ready for Cinco de Mayo celebrations. To me this was a bit funny and a little strange but very flattering that non-Mexicans were wanting to celebrate. 
As for my family it was just another day with no special plans or thoughts. This melting and welcoming of different traditions is one of the things that make America unique. There are so many people from so many different backgrounds and eventually peoples traditions, celebrations and foods just become part of the mainstream norm in the US. In all of the different countries I have traveled to I have yet to see this melting of the different celebrations and traditions.
Wondering what the French think about this holiday? They don’t! A couple of Cinco de Mayos ago we were in Paris and I was giving our French friend a hard time about how the (underdog) Mexican army kicked the French army’s butt. He looked at me plainly and said “What are you talking about?” we gave him a quick history lesson and he said, “Funny, is not something we really learn our know about here”, Too bad for me because I wanted to rub it in.
In my our house it is my anglo husband that reminds me Cinco de Mayo is coming up. Even with the reminder I have yet to make some special Cinco de Mayo dinner. But this year I have some authentic Mexican products on their way, so as soon as they arrive I’ll give my husband his first Cindo de Mayo dinner. I am going to share a simple but authentic recipe that is found on many Mexican tables and at any Mexican or Tex-Mex restaurant around the world. Guacamole, so easy to prepare yet so easily messed up, not anymore! Guacamole is used as a dip to snack with corn chips, as a topping or spread. Enjoy it and get ready to impress your family and friends.
PrintAuthentic Guacamole for Cinco de Mayo
- Total Time: 10 minutes
- Yield: 2-3 servings 1x
Description
This authentic guacamole recipe is a staple on Mexican tables and perfect for Cinco de Mayo celebrations. It’s fresh, flavorful, and easy to prepare.
Ingredients
- 3 ripe Haas Avocados
- 1 large Roma Tomato, finely chopped
- 1 small white Onion, finely chopped (can substitute with yellow onion)
- 1 small lime, juiced (or substitute with lemon for a tart-ier taste)
- 1 small chili pepper, finely chopped
- Fresh cilantro, finely chopped (to taste)
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the tomatoes, onion, chili pepper, and cilantro by chopping all of them into small, even bits. Set aside.
- Peel and pit the avocados, then scoop the flesh into a large bowl.
- Evenly pour the lime juice over the avocado to prevent browning.
- Mash the avocado with a fork or potato masher until you reach your desired consistency.
- Fold in the chopped tomatoes, onion, chili pepper, and cilantro.
- Season with salt and black pepper to taste.
- Mix everything until well combined. Taste and adjust seasoning if necessary.
- Serve immediately as a dip with corn chips or as a topping or spread.
Notes
For a chunky guacamole, cube the avocado instead of mashing it and mix with the rest of the ingredients. Use fresh lime juice for the best flavor. If you prefer a spicier guacamole, add more chili pepper or use a hotter variety. Store any leftovers in an airtight container in the refrigerator for up to 2 days, pressing plastic wrap directly onto the surface to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 1
- Sodium: 150
- Fat: 13
- Carbohydrates: 10
- Fiber: 7
- Protein: 2
- Cholesterol: 0
For more Cinco de Mayo recipes take a look around here on Honest Cooking or visit my archives on Spicie Foodie. Where ever you are in the world I wish you a Feliz Cinco de Mayo!!
PS. I too didn’t know what this holiday is about and am glad to have found out about it in this post :)
It’s mostly known in Mexico and the US. But it’s a good reason to enjoy Mexican food anywhere around the world :)
I have tried guacamole once and liked it. I don’t buy avocados that often, but I really like your recipe and will make it again, using this recipe. Great dip!
I hope you enjoy it, it really is so easy to whip up in now time.