4 lg California avocados,

-purchased ahead of time To allow for ripening, if -necessary Salt to taste 1 c White onion, minced

4 Chiles serranos, minced

1/2 c Cilantro, finely chopped

For the garnish: 1/2 Tomato, diced

1/4 c White onion, minced

4 To 6 sprigs cilantro, with

-leaves and a bit of stem From the Oaxaca-Mixteca region For the guacamole: Peel and pit avocados. Mash pulp in a bowl or molcajete, and salt to taste. Add onion, chile, and cilantro. Continue mashing until guacamole is thick and lumpy. Garnish with tomato, onion, and cilantro. Serve with corn tortillas or totopos (crisply fried tortilla wedges). Serve immediately. Makes about 3 cups. 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