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Guacamole and Pico de Gallo

Growing up in Mexico, I tried so many different dishes than what is accustomed to know here in Europe. The bold flavours, the heat, and the simplicity of their dishes. I absolutely love Mexican food and find it always so disappointing to not find traditional dishes here in Europe.

I am not talking about the tex mex version where everything is drained in cheese and sour cream. I am talking about the real Mexican food where there is lots of lime, different chillies, tons of fresh herbs and light dishes. I try the best I can to incorporate these dishes in my household when possible, and I have to say they always become a staple favourite.

One of my absolute favorite things to make is guacamole and pico de gallo. They go hand in hand and are just super über tasty. I think one of the ways I identify a good restaurant is based on their guac. I know it sounds odd, but if a Mexican restaurant can not make good guac, well then I guess it is not a great Mexican restaurant afterall. There are so many different varities of making your own guac. You can add garlic, powdered herbs or even blend your guac to have a different taste than the traditional. I on the other hand could never veer off from that what I learned in Mexico as a kid and continue to make it the same way.

For me it is the perfect guacamole and pico de gallo. I of course adjust the amount of heat I add to the pico de gallo for the European taste buds, but its so tasty you can’t stop at one dip of the chip.


Pico de Gallo

  • 8 tomatoes, de-seeded and finely diced

  • 3 red onions, finely diced

  • 1 bunch coriander, finely chopped

  • 1 red chili, finely chopped

  • 2 limes, juice

  • Salt and pepper

In a medium bowl mix all of your ingredients. It is important to de-seed your tomatoes as they have tons of water. You do not want your salsa to be too watery.



  • 5 avocados, mashed

  • 3-4 tbsp pico de gallo

In a medium bowl add your mashed avocado. Make sure to keep the pits as this will allow your guacamole to stay fresh and not turn brown. Add 3-4 tbsp of your pico de gallo (depending on how thick and chunky you want your guacamole). Mix and serve.

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