Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Ripe California avocadoes,
-peeled and pitted
1 1/2 White onions, chopped
1/2 c Cilantro, chopped
Juice of 2 limes, or to
-taste
1 Very small zucchini, pureed
6 tb Olive oil
6 Chiles serranos, finely
-chopped
Salt to taste
For the garnish:
2 lg Tomatoes, chopped
1 Green onion, finely chopped
2 Chiles serranos, finely
-chopped
1/2 c Cilantro leaves

Guacamole is prepared differently in various regions of Mexico. In
the city of Monterrey, it is garnished to reflect the colors of the
Mexican flag.

For the guacamole:

totopos (crisply fried tortilla wedges)

Put avocadoes in a glass bowl, and mash them with a fork. Add onion,
cilantro, lime juice, zucchini, oil, chiles, and salt. Mix the
ingredients thoroughly to form a puree.

Put the avocado pits in the guacamole to prevent darkening. To serve,
spoon guacamole into a mortar, and decorate with tomato on one side
and green onions, chiles, and cilantro leaves in the center. On the
other side, place the totopos.

Makes 8 servings.

From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori
Chang, New York. 1986. ISBN 0-941434-89-3. Shared by: Karin Brewer,
Cooking Echo, 3/93

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