Guac of the day

This recipe calls for preparing the guacamole in a molcajete, a mortar and pestle carved from volcanic rock. One of the world's oldest kitchen tools, it was used by the Aztecs in Mexico for grinding corn into flour.

Ingredients:
1 ripe tomato, finely chopped
2 Tbs. finely minced white onion
2 serrano chilies, finely chopped
1 Tbs. fresh lime juice
1/2 tsp. sea salt, plus more as needed
2 large avocados, preferably Haas
2 Tbs. finely minced fresh cilantro

For the garnish:
1 Tbs. small fresh cilantro leaves (optional)
1 Tbs. finely chopped white onion (optional)
1 Tbs. finely chopped ripe tomato (optional)

Directions:
Put the tomato, onion, chilies, lime juice and the 1/2 tsp. salt in a molcajete or small bowl, and smash with a pestle or fork to a coarse paste. Cut the avocados in half, remove the pits and scoop the flesh into the tomato mixture. Add the minced cilantro and mix and mash, leaving some lumps. Taste and adjust the seasonings with salt. Makes about 2 cups.

But the key to guacomole, has nothing to to do with the the guacamole itself! It's all about the margarita's that you drink while you are eating the guac!

1 oz. Cointreau
3 oz. Rhepasado Tequilla
2 oz. Fresh lime juice (2 whole limes)
2 tbs Frozen lime concentrate

Shake like a son of a gun and pour into salted rim tequilla glasses. Drink and repeat. By the third margarita you won't care whether the guacomole is made out of tooth paste.