I have a confession to make. While Beau and I were on vacation in Ixtapa, I ate cilantro. Quite a bit of it actually – the guilt and disgust has been weighing on my conscience ever since. For all the smack I talk about the stuff, I feel as if I should come clean about this.

Now, please don’t get it twisted I AM STILL NOT A FAN OF CILANTRO – I managed to tastefully pick the larger leaves out of every bit of food it had infested. However, it’s difficult to avoid the loathsome green herb when south of the border, plus when in Mexico and all that…

Chips and Guacamole

As you can see I managed to eat around the larger, more offensive bits.

I don’t believe the taste of the cilantro was any less offensive than usual, I just think it was used appropriately, particularly in the guacamole. And by appropriately I mean barely at all. Which if you ask me, is the way to go when cooking with cilantro. Use very little to none. Problem solved!

Phew. I feel much better.

What’s that? You don’t think it’s possible to make tasty guacamole without cilantro? Wrong!

Check out my mom’s famous recipe. Okay, so it may not me world famous but one of my dearest friends in the world, Olivia, has been raving about it ever since I brought it to a sleepover once in high school so that should tell you something.

~ Recipe: Mrs. B’s Guacamole ~ Hard to say how many servings this makes because I could eat the entire bowl myself and then that would only be one, wouldn’t it?


  • 4 ripe avocados
  • Coarse salt and freshly grated pepper, to taste
  • 2 tbs of lime juice (but I usually just squeeze in 1/2 of a lime)
  • 1 Roma tomato, chopped (if you don’t have a tomato on hand, use salsa)
  • Sprinkles of Cholula Hot Sauce to taste
  • Garlic powder, sprinkle to taste (optional)


  • Cut avocados in half and remove pit (save the pit and put it in the left overs, if there are any – it keeps the guacamole fresh!)
  • Using a fork or potato masher, mash the avocados in a medium bowl leaving a few smaller sized chunks. Add the salt and pepper, lime juice, hot sauce, and garlic salt (if using) then mash some more
  • Reserve mixing in the tomatoes until you’re ready to serve
  • Cover immediately with plastic wrap and refrigerate
  • Just before serving, stir in the tomatoes