For a long, long time I said I’d never post this–or indeed share it with anyone–but I’m trying to write a good food blog here, and this really is one of my best recipes.

Keep in mind that I am an unrecoverable and unrepentant East Texan (that means Southerner!), and so this is not a traditional, Mexican recipe. Including mayonnaise in guacamole would be anathema to real Mexican gourmands; I know.

But don’t knock it till you try it. My famous guacamole is smooth, creamy, and addictive!

4-6 ripe and ready avocados
1 small Roma tomato, diced to taste
1 small yellow onion, diced to taste
1 jalapeño, diced
1-2 milder peppers, diced (optional)
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
juice of 1 lime (or lemon)
dash salt
1 Tbsp mayonnaise (optional)

1. Cut the avocados into rough cubes and put into a medium-large bowl, including one the pit of one avocado.

2. Add lime juice.

3. Continue cutting and preparing other ingredients. Mix in peppers, garlic, spices, and salt, reserving a little chili powder. Stir with a fork to desired consistency. I like fairly smooth guacamole with tiny cubes of tomato and onion, but some people prefer it chunky – all up to you!

4. Spoon in mayo (if using) and stir to achieve consistent distribution of color and ingredients.

5. Wipe around edges of bowl with clean cloth or paper towel to make for a “clean” presentation. Sprinkle remaining chili powder across top for garnish.

(Makes… a lot.)

Serve with tortilla chips. I like the thin ones from El Milagro, and if you’re in Central Texas, you should be able to get them, too.

Guacamole also makes a great ingredient for tacos, tostadas, burritos, and all manner of wraps and foods-on-the-go! Dig it!