I'm a Texas gal who grew up eating what we call "Tex Mex". I've adapted my guacamole recipe over my span of 68 years and have watched how the favorite restaurants do guacamole table side. I can attest to the fact that this recipe is just about as authentic as it gets for good guacamole in Texas. I know different states offer their own influence (California, Arizona and the Cuban influence in Florida)" but in my humble opinion you HAVE to have onion, tomato, fresh lime juice and cilantro for it to be authentic guac. This recipe brings it all to the table. Yes, plan to buy your avocados a day or two in advance. They should be just slightly soft to the touch with no bruising. If you HAVE to buy hard ones, put them in a brown paper sack for a day or two and they will ripen beautifully. We prefer our guac a little more chunky, so we don't mash the heck out of it. However you like yours, chunky or smooth, this is a no fail recipe. You may need to adjust seasonings based on the size of the avocados. Enjoy!
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I'm a Texas gal who grew up eating what we call "Tex Mex". I've adapted my guacamole recipe...