This article is from the March 2001 The Mexico File newsletter.
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3 ripe avocados, pitted and skinned

1 small onion, minced

1 tbs coarsely chopped cilantro

2 serrano chiles (or to taste) – deveined and chopped

1/4 teaspoon salt (or to taste) 

Place avocados in a bowl and mash them with a fork. Add the remaining ingredients (reserving some onion and chile for garnish, if desired) and mix well. Serve immediately or cover with plastic wrap for up to one hour before serving. 

Makes 1 ˝ cups 

From The Mexican Gourmet by Maria Dolores Torres Yzábel