Classic guacamole

Serves: 8
Prep Time: 10 minutes
Cook Time: 10 minutes


  • 4 ripe, fresh Hass avocados
  • 1 tbsp. fresh lemon juice
  • 1/2 small sweet white onion, minced
  • 1 ripe Roma tomato, seeded, diced
  • 2 serrrano peppers, seeded if desired, diced
  • Cilantro, chopped, optional
  • Salt and pepper, to taste


  1. Peel, seed and gently mash all but one of the avocados with lemon juice in a bowl, leaving some chunks.
  2. Gently stir in remaining ingredients.
  3. Peel, seed and dice remaining avocado. Fold into the guacamole and serve immediately.

Serving suggestions: Serve with tortilla chips or add to your favorite meals – it’s great with breakfast, lunch and dinner.

Beverage Pairings: Delicious with an ice cold beer or ice water with lemon.


Pork tostadas

Serves: 8
Prep Time: 15 minutes
Cook Time: 5 minutes


  • 4 cups cooked pork loin, shredded
  • 1 tbsp Mexican seasoning, (blend of cumin, cayenne and garlic powder)
  • 1 tbsp vegetable oil
  • 8 Tostadas
  • 2 cups refried black or red beans
  • 1/2 cup red onions, thinly sliced
  • 1/2 cup radishes, thinly sliced
  • 4 cups lettuce, shredded
  • 2 tbsp queso fresco cheese, crumbled
  • 2 tbsps cilantro, finely chopped
  • 4 limes, cut into wedges
  • hot sauce, if desired


  1. Stir with cooked pork and seasoning
  2. Heat oil in large skillet over medium-high heat.
  3. Add pork to skillet and sauté for about 2 minutes to brown.
  4. Lay tostadas onto plates and spread each with 1/4 cup of beans. Top each with 1/2 cup of shredded pork.
  5. Toss together vegetables and mound a generous 1/2 cup on each tostada. Sprinkle all with cheese and cilantro. *Cook 2-inch pork loin chunks in boiling water for 1 1/2 hours or until tender and easy to shred when cooled.