Do you eat much corn? It is a grain, you know. We often treat it like a vegetable. I’m not all that crazy about corn. I think that nutritionally there are other grains available that make better choices. When it comes to dipping a grain into some delicious guacamole, however, not much else really comes close.

To be fair, there are some wonderful brown rice chips out there that work quite nicely. For a traditionalist, it is stone ground corn that should be dipped into guacamole. Speaking of traditional, this week’s recipe is just that.

Don’t worry; I’m not going to try to persuade you to make your own corn chips. Not this week anyway. This recipe is for what many agree is the best guacamole this side of the border. Pick up some organic stone ground blue corn chips to go with it.

I can’t take credit for this recipe. It belongs to a friend of mine who recently agreed to share it. For years, I was among the misguided gringos who made guacamole that included tomato, white onion, fresh garlic, and who knows what else. Don’t get me wrong, those are wonderful ingredients… for salsa.

Real guacamole is the epitome of simplicity. To extreme purists, it is simply avocado, lemon, and salt. That’s right; I said lemon, not lime. This recipe isn’t that pure, but it is very authentic in flavor. I encourage you to make it just once and compare it to your own gringo-fied recipe. I strongly suspect you will promptly discard your old recipe. That’s exactly what I did.

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