Megan and I have always loved to travel and always found the best memories are made from food and music.When I was 18, and she was 21, Megan took a TESOL course, bought a backpack at Army Navy Surplus then up and left Winnipeg for Mexico in search of adventure. She had spent months exploring Mexico, Guatemala, Honduras and Belize, and finally settled into a job teaching English in a tiny fishing village called San Mateo del Mar, Oaxaca. I had to go and meet up with her. Our Uncle Grant hired me to paint a mural in the storefront of the old Yetman's Ltd in the North End, (my first real job as an artist!) and with this money I set out on my first of many trips to Mexico. After many misadventures; including fainting from heat stroke and getting off the bus in the wrong town, I finally met up with Megan after not seeing or hearing much from her for 8 months. The plan was to meet in Puerto Escondido - a surf town a couple hours away from her village. A person that looked like my sister but was speaking Spanish and was very tanned and sun-bleached came into my dormitory ($2 a night for a bunk!) and I couldn't believe how the months apart had changed her. She took me for beers with lime and chili, introduced me to Mexican peanuts and the joys of eating "hotcakes" on the beach at absolutely any hour of the day. This was only the beginning of my 7 years of travelling and eventually living in Mexico. I discovered the culinary delights went way beyond instant pancakes and the music which was blasting from every bus I took and every tienda I visited, was hypnotic and pulsating. Today we'd like to share a simple guacamole recipe with you which we learned to make in San Mateo del Mar and a playlist called "The Cerveza".
2-3 ripe avocados
1 small tomato
1 clove of garlic
1-2 chilies (depending on taste)
3 tbsp fresh cilantro
Salt (to taste)
Mash the avocados in a bowl with a fork until smooth, but not a paste. Dice the onion and tomato, and finely chop the chilies, garlic, cilantro and then add everything to the bowl of avocado. Sprinkle that salt, squeeze that lime and mix together! Garnish with a chili and some corn chips. Best served with a cold bottle of Mexican beer (don't forget to add the lime and salt to the beer as well.) Then listen to our awesome playlist "The Cerveza" and party on!