May 5th is Cinco de Mayo
, the day when Mexicans commemorate their victory over the French in the Battle at Puebla of 1862. In the Mexican town of Puebla, schoolchildren will study history, artists will sing and dance, and chefs will cook traditional foods, all to honor their brave ancestors.
In cities throughout America, Americans will celebrate Cinco de Mayo by eating guacamole and drinking margaritas.
If you really want to make this year’s Cinco de Mayo memorable, then skip the store-bought guac and make your own instead, with bacon. That’s right, bacon guacamole. (Life just got better after reading that sentence, didn’t it?) Classic creamy guacamole is studded with nibs of salty, smoky, crisp bacon, making it utterly, insanely irresistible.
And in case you’re wondering, bacon guacamole does taste better when you eat it while wearing a sombrero.
This recipe is from my book, Recipes Every Man Should Know
Makes 6-8 servings
6 slices bacon
Flesh of 2 ripe avocados
1 medium tomato, chopped
4 scallions (white parts only), finely chopped
Juice of 1 lime
A couple of pinches of salt
A couple of dashes of hot sauce
Small handful fresh cilantro leaves, finely chopped
1. Place bacon in a skillet over medium-high heat and cook until crisp. Drain on a paper-towel-lined plate. Let cool and chop into small pieces.
2. Combine remaining ingredients in a blender or food processor and pulse until chunky.
Like this recipe? There are over 60 more like it in my book, Recipes Every Man Should Know
, co-authored with Brett Cohen. It’s a little, sleek black book that fits neatly into every man’s back pocket.
Photo credits: Top photo, FCC, sjon, second photo, Sala Kannan of www.veggiebelly.com.