Tuesday, May 3, 2011
Celebrate Cinco de Mayo with Bacon Guacamole!
May 5th is Cinco de Mayo, the day when Mexicans commemorate their victory over the French in the Battle at Puebla of 1862. In the Mexican town of Puebla, schoolchildren will study history, artists will sing and dance and chefs will cook traditional foods, all to honor their brave ancestors.
And in cities throughout America, Americans will get drunk. Somehow, this day of national pride for Mexicans has become another excuse for Americans to get sloshed. Think I'm exaggerating? According to Time magazine Cinco de Mayo is the 4th drunkest holiday of the year.
How about this year you get drunk on bacon guacamole instead?
If you think traditional guacamole is irresistible, then be prepared to get punch drunk in love with this porky version: Classic creamy guacamole is studded with nibs of salty, smoky, crisp bacon. And in case you're wondering, yes, bacon guacamole does taste better if you eat it while wearing a sombrero and shaking some maracas.
Like this recipe? There are over 60 more like it in my book, Recipes Every Man Should Know, co-authored with Brett Cohen. It's a little, sleek black book that fits neatly into every man's back pocket.
This recipe is from my book, Recipes Every Man Should Know
Makes 6-8 servings
6 slices bacon
Flesh of 2 ripe avocados
1 medium tomato, chopped
4 scallions (white parts only), finely chopped
Juice of 1 lime
A couple of pinches of salt
A couple of dashes of hot sauce
Small handful fresh cilantro leaves, finely chopped
1. Place bacon in a skillet over medium-high heat and cook until crisp. Drain on a paper-towel-lined plate. Let cool and chop into small pieces.
2. Combine remaining ingredients in a blender or food processor and pulse until chunky.
Here are more guacamole recipes you might enjoy:
Grilled Guacamole recipe from The Kitchn
Grapefruit Guacamole recipe from No Recipes
Edamame Guacamole recipe from Two Peas and Their Pod
Roasted Garlic, Poblano, and Red Pepper Guacamole recipe from Ezra Pound Cake
Photo credit by Sala Kannan of www.veggiebelly.com.