. . . is perhaps my favorite dish, and this recipe works for me:

For every 4 "24" sized Haas avocados, add

(a) 1 bunch of diced green onions
(b) 1 chopped green Jalapeno [seeded & deveined]
(c) 1/2 chopped Roma tomato
(d) 1 teaspoon granulated garlic
(e) 1 teaspoon Tony Chachere's Cajun seasoning
(f) juice of 1/2 lemon
(g) 1 tablespoon Morehouse mustard

The avocados should be lightly mashed with a potato masher in a steel bowl; add lemon juice, vegetables, and seasoning, then blend lightly with a large fork. Take it to the next level with peeled Daikon radish sliced into chips, and polish it off with Chihuahua beer enhanced with fresh lime juice. Cordially, Art

I was wondering when it would show up here. Thanks for the recipe Art!

MTF

.

Thank you - this sounds like guac with a turbo compared to my basic unrefined recipe - going to have to try it at the next opportunity...

Slobberin already -
Amenon

http://www.mexicofile.com/holyguacamole.htm

http://micro.magnet.fsu.edu/beershots/beers/chihuahua.html