By Santee Ross, University of Montana
Close your eyes. Now when I say Cinco de Mayo what comes to mind? Mariachi bands, sombreros and most importantly mexican food, right? Ah yea, Mexican food is by far one of my favorites, not only eat but to cook.
I love cooking with chillies and bringing the heat level in food from mild to fire burning. Cooking Mexican food brings out the fun side of me. It makes me feel like I’m not slaving away but instead enjoying time in the kitchen. Don’t tell my mom that, she might make me cook more.
Growing up in the Arizona desert I know what real Mexican food tastes like. Montana knows nothing about real Mexican food. I had to laugh when they called a flat, crunchy, cinnamon covered piece of nonsense a sopapilla. I mean Taco Bell is as authentic as it gets for them in the cold, snow covered mountains.
This Rez Recipe is more Mexican but I know near the border it feels more like cooking any other Indian dish. Even my grandma, who is full-on traditional Hopi, loves herself some green chili.
I mean down south Natives live closely alongside those fiery and similar cultured people. So, it makes sense that Natives near the border might fall in love with their food or perhaps more than the food. They are also known to be romantic people.
I’ll admit I had a crush on a Spanish-speaking boy named Jesus. I would have made his favorite Mexican dishes everyday if it meant a kiss. Don’t tell my dad that he might murder the unsuspecting Jesus.
Anyway, for Cinco de Mayo I really wanted to make tamales and enchiladas but that was quickly put to an end when I looked at my college-kid budget. Those culinary students are really lucky.
Sadness aside, I finally settled on something small enough but delicious enough for a mini Cinco de Mayo party at my place. By party at my place I mean party of me, myself and I. Guacamole turned out to be the solution so i decided to call this recipe Gauco de Mayo. Now, let’s get started.
Prep time: Count to 10 in Spanish and you're basically done.
Cook time: Uno, dos, tres, quatro, cinco, seis, siete, ocho, nueve, diez!
What you’ll need:
- 2 medium sized avocados
- 3 green onions
- 1 small red pepper
- 1 small yellow pepper
- 3 or 4 dried small red chillies
- 2 roma tomatoes
- garlic salt
- black pepper
- Tabasco sauce
Alright here’s what you do:
- Get a medium sized bowl out. Cut the avocados the long way and twist open. Then take out the pit with a spoon and scoop the rest out from the skin. Take a potato masher and squish the avocados into a pulp.
- Next you finely chop your onions, peppers and tomatoes. Chop them until they are smaller than bite size but not minced. Toss those in the bowl.
- Take your small dried red chili and finely chop. Add those to the bowl.
- Mix it all up.
- Finally you add the garlic salt, black pepper and Tabasco. All of which you add to your taste. For me I love adding two shakes of the garlic salt and black pepper, then I add at least several shakes of Tabasco.
Serve Guaco de Mayo with chips or taquitos and enjoy!
Tip: DO NOT under any circumstances touch your eyes or any part of your face when you are making this dish. If you need to, you can rub oil on your hands before you chop. This helps keep your hands from burning when you are chopping the chillies.
Santee Ross (Hopi/Lakota) is from Lander, Wyo.