Nica Recipe: Guacamole Edition

Today my classes were canceled in the afternoon, so I decided to be productive and headed to the market after dropping Holly off in the park on her way to school (it turned out her classes were canceled, too, but for a different reason). The best part about going to the market at this time of the year has definitely been the really good avocados and not the stinky fish and meat section which unfortunately never goes out of season. Avocados disappeared right after we moved to Masaya, so we never really had the chance to make guacamole, but I’ve been making up for that in the last month or so ever since they’ve been available in the market.

Ingredients:
Avocados
Onion
Jalepeño
Limes
Cilantro
Tomato (optional)
Egg (optional)

Guacamole by itself isn’t really a Nicaraguan recipe, but everyone here eats it with hard-boiled egg mixed in, so as weird-tasting as it sounds, that's the only change you need to make to create authentic Nica Guacamole.

After scooping out the avocados and cutting up everything else, you should have a pretty full mixing bowl (the avocados were so big that I saved one for future guac).

Finally, mix everything up and you have the finished product—heat up some tortillas, or better yet, buy a couple of hot ones from your neighbor, and enjoy.

Protip: If you put some guacamole on your tortilla and then top it with gallo pinto it’s a pretty great combination.