Hello Justin!
And this is the last mexican recipe (another guacamole)
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Guacamole (Robert Carrier)
 Categories: Appetizers, Mexican, Vegetables
      Yield: 4 servings
      2    Avocados (RIPE) *
      1    Lemon; juice of
      1    Garlic clove; mashed
      4 md Tomatoes, ripe; concassee**
    1/2    Spanish Onion; fine chopped
      4 tb Celery or green onion
      1 tb Cilantro or Parsley
      3 tb Olive oil
           Salt & FGBP
  NB. * Avocado. This should be ripe and soft, and should NOT be one of
  the enormous varieties from California, with almost no taste at all,
  but the reltively small wrinkled skinned types.
  ** Concassee - Peeled, seeded and coarsely chopped
  A Spanish onion is a large mild sweet variety.
  You could substitute lime juice for lemon, and some chopped seeded
  chillies for part of the crunchy vegetable.
   Chop the celery or green pepper finely, juice the lemon, chop the
  onion finely and prepare the tomato before attacking the avocadoes.
    Peel and mash avocados lightly with a wooden spoon, add lemon juice
  (NB IMH) mashed garlic, chopped tomatoes, onion and celery or pepper
  to mashed avocado. Stir in finely chopped cilantro or parsley, olive
  oil and salt & freshly ground black pepper to taste. Cover tightly
  with food wrap until serving. Serve with dippers - tostaditos would
  be traditional.
    NB.. If you want the guacamole to keep from turning brown, only add
  part of the lemon juice and brush the rest on top before covering.
  Then remove what you want to use at a time, mix it and serve, while
  re-covering the rest with wrap.
  Recipe after "Great dishes of the World" Robert Carrier
    Method & MM IMH Georges' Home BBS 2:323/4.4
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All the Best
Ian
--- GoldED 2.50+
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