By Angie Grenz

Avocados are one of those foods that taste great and yet are still acceptable on a multitude of really strict deprivation diets. Their healthy fat gives the impression of decadence, yet they are highly nutritious, high in potassium, heart-healthy, full of fiber and may even help you lose weight.

It is no wonder that this versatilefruit (which can still taste good blended up with chocolate, go figure) has its own national holiday. National Guacamole Day, observed Wednesday, September 16, won’t get you out of work, but it will give you an excuse to add tacos to the celebration. Avocados are so loved, in fact, that over 2.6 billion pounds were consumed by Americans in 2019. Wowza!

To celebrate, Rio Grande Mexican Restaurant is sharing their very simple, five-minute guac recipe. But don’t hold back: add in tomatoes, mangos, strawberries…whatever feels right with this multi-faceted fruit.

Rio Grande Mexican Restaurant’s GUACAMOLE RECIPE

[ Serves 10-12 as an appetizer ]

Ingredients:

  • 6 Haas Avocados
  • 0.25 fl. oz Lime Juice
  • 2 teaspoons Salt
  • 2 teaspoons Minced Garlic
  • Optional: Cotija Cheese and Pico de Gallo for topping

Instructions:

  1. Carefully pit and spoon avocados into a bowl.
  2. Squeeze in lime and add garlic and salt.
  3. Mash them together with a potato masher. A few lumps are OK as long as they are not hard, unripe avocados. If you don’t have a masher, use a fork.
  4. Sprinkle with cotija cheese and plate with pico de gallo—a mixture of diced onions, jalapenos, tomatoes and cilantro.

Pro tip for leftovers: Prevent browning by pressing plastic wrap against the top of the leftover guacamole before storing.

The Rio Grande Mexican Restaurant opened in Fort Collins 34 years ago, offering this simple guacamole that has wowed diners ever since, and it is still their most popular appetizer. Rio’s food and beverage director Eric Whisenhunt says the guacamole exemplifies their mantra when it comes to food: brilliance is in the basics.

“Source high quality ingredients. Prep them as freshly and as close to serving as possible. Season them simply, but appropriately, and let the ingredients shine,” says Whisenhunt.