The original entry was written in 1986, band name and phone number are long gone

Whenever Dave is around, I hit him up to make us some guacamole. Have you ever noticed, when other people cook it always taste better? His guac is the best and here’s how he does it…

We’re having technical difficulties…

I’m not sure if Dave just doesn’t want to give his recipe out or if his band “NATIVE LANGUAGE” has been keeping him tooooo busy. Anyway, for the recipe, just give him a jingle at (714)631-3356…

I’m sure he won’t mind!



Alright, so it took 34 years…

All ingredients are processed by hand, no mixers, blenders, Cuisinarts, etc. A chef’s knife, hand grater, cutting board, stainless steel masher, table spoon, and I prefer a stainless steel mixing bowl, are the only tools required. Many have asked, “why don’t you use a Magic Bullet or blender?”, to which my reply is always:

“That’s not the point”.

Medium avocados seem to be the most flavorful, and they really should be Haas.

Spices are to taste, it make take a few tries, but hey…anyone opposed to more Guac?

  • 5 Medium Haas Avocados
  • 1 Smallish Roma Tomato
  • ¼ Red Onion
  • 2 Limes
  • 3 Dollops Sour Cream
  • Garlic Powder
  • Salt & White Pepper
  • Tabasco or similar (Cholula or Gringo Bandito works great also)

A). The avocado is the star of this dish, don’t let the other things get in the way.

B). It’s the process, not the ingredients.

Choose avocados that have been ripe for hours, not days (too soft doesn’t work).

Add to a mixing bowl in this order: Chop tomato until almost a purée, grate onion in the smaller shredding holes of a hand grater, pit and peel avocados, add juice from limes, sprinkle garlic powder, salt and pepper to taste (maybe about ½ teaspoon each), add sour cream and 3 or 4 dashes of hot sauce, then mash with hand masher.


  • Wash avocados and limes before cutting so as not to transfer dirt from the outside to the inside.
  • Roll the limes with your hands on a cutting board or counter first, makes squeezing the juice out easier.
  • Don’t over mash, should be chunky, not smooth.

What do you think?

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