Thankfully, today is a new day, and it happens to be Cinco de Mayo. I would love to start by telling you all about the history of Cinco de Mayo and what it represents, but I didn't pay attention in 7th grade Texas History and googling right now sounds like a lot of effort for something you won't remember anyway. So, let's skip that part! (something to do with Mexico and independence...and May 5th)
Texans use Cinco de Mayo as an excuse to have a party or go to a happy hour. At every Tex-Mex joint, margaritas flow forcefully and patrons are usually waiting for refills on queso and guacamole. None of these items are likely served in a Mexican home in Mexico, mind you. This is the nomadic-Texican-with-cash-to-burn way of celebrating. But many of us are working or working moms or stay at home moms...and more importantly, we are old and we don't always make it to happy hour. So let's bring happy hour to you. Introducing...tableside grown-up guac(amole). A perfect chunky guacamole, spiked generously with Tequila! Tableside infers "ingredients combined right there in front of you".
Celebrate on the back patio or front porch.
Tableside Grownup Guac
Recipe by Rabbitfoodrocks:
2 Large Avocados, peeled and seed removed
1/4 cup coarsely chopped cilantro
3 scallions, finely sliced
1 roma tomato, diced
2 garlic cloves, minced
juice of 1/2 lime
1/2 teaspoon salt
1/4 teaspoon pepper
1 serrano pepper FINELY diced, with seeds for heat (not shown)
1 shotglass of Tequila