Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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