Puerto Vallarta Guacamole

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I have never actually gone out of town for a Labor Day weekend vacation, but I definitely have fond memories of a food-surrounded vacation! I was fortunate enough to go to Puerto Vallarta, Mexico once. It was beautiful! It was the place where I got my first bad sunburn, but also where I had some of the best adventures ever!

My trip included a tour on ATVs that was super fun! That was my first time riding or driving one of those, and it was a total blast! However, the real highlight for me was a double whammy! After riding up an incredibly narrow mountainside (I mean, like, crazy scary!) to get to the base site, we had some of the most incredible guacamole I have ever tasted in my life—to date! To be honest, I don't even think it was like a secret recipe sort of thing, so much as it was a perfectly fresh and balanced dip.

It was one of those totally craveable, just-cannot-stop-even-when-I-feel-full kind of deals!

And if that wasn’t enough of a good time, they took us straight from that little casita on the mountain top to be geared up for zip lining! Another one of the most amazing experiences I have ever had! It’s the closest I’ve ever been to flying (not like in an airplane). Soaring through mountains, zip lining was pure adrenaline. I could see the city below, the blue sky far over it for many, many miles, and the waves crashing in the distance. Absolute bliss in my mind.

If I really think about it, it’s probably where I really fell in love with guacamole and avocados in general! I mean, how can a person not fall head over heels after experiencing all those explosive flavors and then flying through the air like a bird?!

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Now the  fun part— you need to have a guacamole party! Yes, please! The fun of it is to dress your guac however you want. Like it spicy? Garlicky? Smokey? Live it up! Top it up!

My advice for a great guacamole recipe is simple, but I believe it makes a difference. Given that the ingredients I had in my dream guac were so fresh and flavorful, I recommend using organic avocados. I know there are some things that are no big deal, but I can always tell a difference in taste when I use ripe, organic avocados versus just any old avocados. If you have access to local produce for the rest of the ingredients, great! With all that said, I have met very few guacamole dishes I didn’t still dig into ferociously regardless of organic status. ;)

My next advice, based on what I remember of the remarkable guac I had in Mexico, is that they didn’t over-season or over-texturize the dip. The pieces of onion and cilantro were noticeable, but not overpowering. The star of the show were the fresh avocados, just lightly blended with lime juice, salt, pepper, and a little jalapeño.

Man, I’m having flashbacks! For real you guys—it was that good!

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Now go get your ingredients and let’s take your minds and taste buds on a little trip to my memory of Puerto Vallarta.

And be sure to check back later this week on Bluebird + Blackberries' Instagram, Facebook, and Twitter accounts to see exactly how I made my 10-ingredient guacamole!

 

See what everyone else made ♥