One of the best parts of traveling the world is getting to experience incredible local cuisine. Food is an integral part of culture, and one of the best ways to truly immerse yourself in a destination. It's also the most delicious way to immerse yourself in the destination!
Just in time for Cinco de Mayo celebrations, we're sharing two quick and easy recipes with you: Pico de Gallo and Guacamole. The recipes come from our talented Corporate Executive Chef Robert van Rijsbergen. These yummy snacks will be a big hit at your next party!
Fun fact: Aztecs were making guacamole by at least the sixteenth century. In the United States, early recipes were published by the California Avocado Advisory Board in the 1940s. Popularity has increased over the years - in fact, over 1.5 billion pounds of avocados were consumed in the U.S. in 2013. We bet it's no surprise to hear that the most avocados are consumed on Superbowl Sunday and Cinco de Mayo!
Place all but half of one avocado in a food processor. Add two deseeded tomatoes, two deseeded red chilli peppers, the peeled, chopped spring onions and a handful of coriander/cilantro. Pulse until the ingredients have been chopped.
Deseed and chop the two remaining tomatoes. Chop the remaining half of an avocado. Mix these in, giving your guacamole a chunky texture. Move the mixture into a bowl and season with a pinch of sea salt, freshly ground pepper to taste, and a generous squeeze of fresh lime juice.
Yum! Just thinking about guacamole has us dreaming of Mexico. Our favorite Mexican port for cuisine is Huatulco, a town that specialized in Oaxacan cuisine.
Use our guacamole recipe to top fajitas, tacos, burritos, or serve it as a dip with tortilla chips!
Pico de Gallo
Pico de Gallo is a food of many names. It may also be known as "salsa fresca", "salsa picada" or "salsa mexicana". The red, white and green colors are reminiscent of the Mexican flag, and it's sometimes called "salsa bandera" (flag sauce) as well.
Dice the tomatoes, onion and jalapenos. Chop about a quarter of a bunch of coriander/cilantro. Dice half a cucumber, if you're adding it. Dice one avocado, if you're adding it.
Put all ingredients in a bowl. Add one teaspoon of salt, half a teaspoon of minced garlic, and the juice of half a lime. Mix well and serve immediately.
Alternative: Roast whole tomatoes in a frying pan or skillet on medium-high heat, until the skin begins to split apart.
Lucie Pescatello is a seasoned World traveler and foodie!