Guacamole

Andy and I went to a work party of mine last Saturday night.  It was held on the intimate, tiny-white-lights-strung back garden patio of The Mission, a very nice restaurant in Scottsdale that serves "modern Latin cuisine".  

The food was SO good.  

The servers kept a steady flow of drinks (me: water, Andy: ginger ale), chips (the best I've ever had), salsa (yum), and guacamole (holy MOLE!)... 

The guac was amazing.  I decided to re-create it tonight.

The Mission Guacamole

3 ripe avacadoes

1 jalepeno, chopped

2 tsp minced garlic

2 Tbl chopped red onion

1/2 tsp Chili powder

1 tsp olive oil

coarse sea salt

ground pepper

chopped cilantro (I did not have this on hand...still good without)

1 lime

Queso blanco

Cut up avacadoes into chunks; place in bowl, along with the next 8 ingredients.  Cut lime in half and juice both (I used a little less than half of the second half) into bowl.  Mash and stir until guac reaches consistency to your liking.  Taste.  Add more salt to taste if it needs it.  [The Mission also had chopped tomatoes in their guac, as well as chipotle paste.  I didn't have any on hand.]

Top with crumbled queso blanco.  Enjoy!  (how do you say that in Spanish?)