Nothing says Cinco de Mayo like a margarita and bowl full of fresh guacamole. But with pre-made everything all over the place these days, the thought of creating guacamole by hand might be a little daunting. Who wants to do all that work when you can just buy the stuff? Well, don't believe the hype. This recipe was easy, painless and oh-so-incredibly delicious -- and destroyed the store-bought competition.

A step-by-step in photos and recipe after the jump.

Avocado, onion, jalapeno, bunch of cilantro, tomato and salt -- as ripe as you can get 'em -- are simple ingredients that create a big bang when properly combined.


How do restaurants like Rosa Mexicano make their famous guacamole taste so different from the rest? The answer may lie in the paste created by a mortar and pestle or the back of a wooden spoon (using salt as the friction mechanism) with the onions, jalapeno and cilantro.

What does this do? Well, instead of tasting a chunk of avocado, a piece of tomato, a few herbal petals and a knockout jolt from the jalapeno, eaters get a smooth, polished, all-in-one hit of flavor.

On to the star of the show -- the avocado. How to get that annoying pit out?



Using a sharp chef's knife while watching your fingers, give the pit a good whack with the blade of the knife. Slowly remove the knife and the pit should follow. If this doesn't work, use a soup spoon and gently remove it.


Once the pit is removed, slice the avocado lengthwise into strips, then across to form a grid. Scoop the flesh out of its skin with a spoon.

Add the tomato-herb-chile paste and mix together with a spoon, ensuring those great chunks of avocado will show up on your tortilla chip. (If your style is more creamy, don't hesitate to mash away.) Top with remaining ingredients and enjoy with a cold glass of anything.

For specific measurements and instructions, read Rosa Mexicano's recipe for Guacamole on AOL Food.