Yolo-a-Go-Go Guacamole! | The YOLO Guide to Travel

Whenever I’m roadtripping in California, this is often my
go-to meal after a long hike, drive or day of sightseeing.
It’s hearty and delicious; quick ‘n easy to make; and calls
for just a handful of ingredients that all travel quite well.

When I’m roadtripping in California, this is often my go-to meal after a long hike or day of sightseeing. It’s hearty and delicious; quick ‘n easy to make; and calls for a handful of ingredients that travel well.

Ingredients

1 Hass avocado
1 vine-ripened tomato
1 lime
fresh cilantro
salt
black pepper
Homeboy Tortilla Strips

Optional Ingredients

Buying Ingredients

Fruits & Veggies

Since the best dishes are born of the best and freshest ingredients, I highly suggest buying produce at a Certified Farmers Market, when in season.

You will definitely taste the difference!

When I’m roadtrippin’, I try to keep the produce in a cooler with an ice pack, so they keep longer; and because guacamole is tastier when it has some chill to it.

Tortilla Strips

This recipe also calls for Homeboy Tortilla Strips, which are really tasty and are manufactured at a Downtown LA nonprofit that provides stable jobs for men and women from tough neighborhoods.

You can purchase them at most Ralphs grocery stores throughout Southern California.

Alternatively, you can buy your go-to tortilla chip brand.

Grated Mexican Cheeses

At Trader Joe’s grocery stores, you can buy a packaged blend of 4 Mexican cheeses (cheddar, Monterey Jack, asadero and queso blanco), which is what I mix into my guacamole whenever I’m at home.

When's an Avocado Ripe?

Directions

1-2 servings | 5-10 minutes

When the Hass avocado looks and feels ripe, cut it in half and remove the large seed at its center. For each avocado half, slice the inner fruit into medium-sized chunks then spoon it into a bowl.

A woman scooping diced avocado chunks into a clear bowl

Dice one-third of a vine-ripened tomato; and dice 1-2 spoonfuls of fresh cilantro leaves. Add them to the bowl.

Per your palate, add 1-2 squeezes of fresh lime juice, 2-4 pinches of salt and 1-2 pinches of ground black pepper.

Optional: Per your palate, you can also add 1-2 spoonfuls of one or more of the following: diced white onions, diced serrano chile, diced diced jalapeño. And/or 3-4 spoonfuls of grated Mexican cheeses.

Gently stir everything together with a fork until the avocado is in small chunks.

Guacamole in a mocajete

Eat immediately, using the tortilla strips as an edible scooper!

Chef’s Tips

If you don’t have a lime, cilantro and/or black pepper on hand, you can still make a delicious guacamole with just avocado, tomato and salt.

If you only want to use one-half of an avocado, keep the seed in the other half and wrap with cellophane. This prevents the inner fruit from spoiling quickly (when refrigerated).

The tortilla strips are even tastier when warm; so if you have the luxury of an oven or a campfire, heat them until they are warm and golden. Yum!

Hass Avocado Board; Valerie Hinojosa