The Aztecs used to dig on guac before it as fashionable… Oddly enough they referred to the avocado tree as the “testicle tree” – I don’t know what the Aztec word for it was but that’s what it translated to… The hardest part about making the perfect guacamole is finding the perfect avocado. It’s hard these days to find ones that really have that perfect avocado taste. I find that when they are truly in season they taste better. I know you can get them year round but when I was a kid you could only get them around the October to May time frame – tomatoes were generally only available in summer… Food sure has come a long way and it travels a long way so you can eat it all year round. But before I go on a tirade about how much food has become big business around the world let’s move back to the guac… I digress, avocados need to give just a bit when you put some pressure on the outside skin. It should bounce back. You can also take off the little stem part and if it’s nice and green under there you have a pretty good chance of getting a nice avocado to start with…I see recipes (and yes I have my own) that give you quantities when making guac and I’ve come to the conclusion that the best way is to play it by sight. Now a days I look at the mixture and it it seems there is enough to go around – that’s what I go with. I want every bite to have some goodness in there.

Avocados
Tomatoes
Red (or sweet) Onion
Jalapeno and or Serrano Peppers
Cilantro
Garlic