I grew up thinking Mexican food was a part of everyone’s common-day recipes, but didn’t realize until venturing outside of my home state some years ago that apparently in Texas there is a special fusion of Mexican-style foods, called Tex-Mex, that lends uniqueness to the origins of Mexican food. The earliest recollection I had to this experience was when skiing in Colorado for a UIL band competition when I was around fourteen years old and my friends and I decided to eat at a “Mexican” restaurant. I thought I had ordered the typical refried beans, Mexican rice, and enchiladas. I think I must have starred at my plate for what seemed hours when they gave me my order; these were NOT refried beans nor enchiladas … It was black beans with no seasoning, and a dry burrito (I think?)!
I have lived long enough to build quite a fondness for many Tex-Mex dishes, and surprisingly guacamole was not on my original list of favorites should you have asked me when in my teens. I don’t know why the appreciation for avocado came in my 20’s, but I am SO happy to have found it, and there is NO looking back now 🙂 This has now blessed many of my meals and I am really happy that both of my kids have found their own love for guacamole to the point they also love making the recipe! Plus … Let’s be honest, the fact they can make this and it still come out equally tasty saves momma some much need time on other parts of the cooking – YAY me!