National Guacamole Day

Guacamole ingredients

Okay, so I ran an informal poll and the results are in: pretty much everyone loves guacamole.  And since September 16th is Mexican Independence Day and National Guacamole Day, the girls at YesTotally wanted to give the masses what they desire.  Let them eat guacamole!

It is no wonder that this little mixture, created by the Aztecs, has an entire day dedicated to its celebration.  Guacamole is such a versatile dip; you can put it on anything and as long as you keep the basic ingredients intact, you can create “spin-off” guacamoles to suit your fancy.  Because it’s relatively easy to make and can be transported with minimal fuss, whenever I’m invited to an event, guacamole is my go-to contribution.  (It’s like the little black dress of dips!)  The nutritional content of its ingredients, namely avocados, also make it a substantial addition to any party spread.

As a person of Mexican heritage, I tend to be a purist when it comes to this concoction; fresh produce and a simple preparation are the mainstay of this treat, which my family enjoys on festive occasions.  But, if you’re a hostess, besides impressing your guests with a genius combination of ingredients, you want to ensure that most, if not all, are able to partake in this delicious offering.  So whether you’re throwing a shindig in honor of those south of the border, hosting a game night, or going to a housewarming party, this trio of guacs is sure to dazzle and compel your traditionalist, calorie-conscious and plain ol’ hungry friends to do a jig around the tortilla chip bowl.

Oh and IF there are leftovers, we won’t blame you when you find yourself cozying up to some outdated US Weekly mags and enjoying your spoils the next day…Buen provecho!


Abuelita’s Guacamole (yes, really!)

Serves 6


3 avocados—peeled, pitted and coarsely mashed

1/2 cup diced onions (yellow preferred)

2 tomatoes, diced

1 1/2 limes, juiced

Handful of chopped fresh cilantro (app. 3 tablespoons)

1 teaspoon minced garlic

2 jalapeños, diced (optional)

2 radishes, sliced

Directions: In a medium bowl, mash together the avocados and lime juice. Mix in onion, cilantro, tomatoes, and garlic.  Stir in salt.  Refrigerate.  Garnish with radish slices.  Serve with tortilla chips.

Add a twist (based on recommendations from Cascabel Taqueria, NYC): Puree 2 tablespoons of olive oil and 2 tomatoes (instead of dicing.)  Mix with mashed avocados and lime juice.  Follow remaining steps in recipe, as above.

 Asparagus guacamole

Low-fat Asparagus/Avocado Guacamole (based on recipe by Jeanne Jones and Canyon Ranch, Inc.  Canyon Ranch Cooking: Bringing the Spa Home, William Morrow Cookbooks, 1998.)

Serves 12


1 cups (approximately 1/2 pound) asparagus, chopped and lightly steamed*

1 avocado—peeled, pitted and mashed

2 1/4 teaspoons freshly-squeezed lemon juice

3 tablespoons chopped onion

1 large tomato, chopped

3/4 teaspoon salt (optional)

1/4 teaspoon ground cumin

1/4 teaspoon freshly-ground black pepper

1 clove garlic, pressed or minced

1/3 cup non-fat Greek yogurt

*If you’re using frozen asparagus spears, it is not necessary to steam them (just thaw them to room temperature). You may also substitute canned asparagus.

Directions: In a blender or food processor, combine asparagus, lemon juice, onion, tomato, salt, cumin, pepper, garlic, and Greek yogurt; blend until smooth.  Transfer mixture to bowl and stir in mashed avocado.  Refrigerate.  Serve with veggies or snapea crisps.


 Roasted corn guacamole

Chipotle, Black Bean and Corn Guacamole

Serves 8


1/8 can (11 ounce) of chipotle peppers in adobo, chopped

1/2 red onion, minced

1 teaspoon minced garlic

1/2 (15 ounce) can corn, drained

1/2 (15 ounce) can black beans, drained and rinsed

3 ripe avocados—peeled, pitted and mashed

2 tablespoons fresh lime juice

1/4 teaspoon salt

1/8 teaspoon cumin

1 pinch ground black pepper, or to taste

1/2 cup chopped fresh cilantro, or more to taste (optional)

1/4 cup cotija cheese crumbles

Directions: Stir chipotle peppers, red onion, garlic, corn and black beans, together in a bowl. Mix avocados, lime juice, salt, cumin, black pepper, and cilantro in a separate large bowl.  Add corn/bean mixture to avocado mixture, stir until evenly distributed.  Refrigerate for app. 1 hour.  Sprinkle cheese on top before serving alongside warm tortillas.


Ingredients image: austinevan via Flickr

Jalapeños in a row: Alec Saunders via Flickr

Asparagus guacamole: Azabel via Flickr

Roasted corn guacamole: joy the baker via Flickr

Wendy Cortez

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