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Bex’s Guacamole and Pico de Gallo

guacamole pico de gallo

This is my recipe for guacamole and pico de gallo—a doble-por-uno or two-for-one treat I love to make for my family. Mi familia is the embodiment of the American melting pot. I am the product of a Puerto Rican papá and a Polish mami. I had the extreme fortune to grow up in Chicago, where I experienced some of the world’s best food. The diversity in Chicago is comparable to that of Nueva York and Los Ángeles. Chicago is home to some culinary greats, and especially delicioso Latinx cooks.

In 2005, I relocated to central Iowa after marrying my husband, who is of German and Mexican ancestry, but he was born and raised in Marion, Iowa. Honestly, I thought, surely there are Puerto Ricans in Iowa besides me, right? Nope, no hay muchos, y definitely no hay cuchifritos!    

Actually, the Des Moines area is somewhat of a cultural desert of ethnic cuisine. Mexican restaurants in Iowa cater to the native Iowa palates. Meaning, the Mexican food we can buy here is usually drenched in cheese sauce y no tiene mucho sabor. So what is a mujer to do? What else: I rolled up my sleeves and began cooking! I cook much of what I miss. Cooking comida traditional de Puerto Rico, México, y mucho más is a way that I connect to mi familia. 

Ready to try my guacamole and pico de gallo?

Bex’s Guacamole and Pico de Gallo

5 from 1 vote
Recipe by Bex Streeper Cuisine: Mexican
Servings

3 to 4

servings
Prep time

15

minutes

Ingredients

  • For the Pico de Gallo
  • 2 2 roma tomatoes, ripe, diced

  • 12 12 heirloom cherry tomatoes, diced

  • 1/2 1/2 medium onion, diced

  • 3 cloves 3 garlic, pressed

  • 1 1 jalapeño, minced

  • 1/2 cup 1/2 cilantro, chopped

  • 1/2 1/2 lime, juiced

  • 1/2 tsp 1/2 kosher salt

  • 1 tsp 1 cumin, ground (I use a pilón)

  • 1/2 tsp 1/2 Mexican oregano

  • For the Guacamole
  • 3 cloves 3 garlic, minced

  • 2 2 Haas avocados, halved, pitted and peeled

  • 1/2 1/2 lime, juiced

Directions

  • For the Pico de Gallo
  • In a large bowl, combine tomatoes, onion, 3 pressed garlic cloves, jalapeños, half of a lime—juiced, cilantro, cumin, oregano and salt. Stir and set aside.
  • For the Guacamole
  • Place the scooped-out avocado and the second half of the lime juice in the bowl. Toss to coat.
  • After all of the avocados have been coated, use a strainer to filter out the lime juice and reserve.
  • Using a potato masher or fork, add the last 3 cloves of garlic. Mash together.
  • Fold in the pico de gallo.
  • Add the reserved lime juice.
  • Add salt to taste and let sit at room temperature for 1 hour—and then serve.
guacamole pico de gallo
All the ingredients for guacamole and pico de gallo—ready to go!
guacamole pico de gallo
Coat the avocado in lime and strain before mixing in the pico de gallo.
guacamole pico de gallo
Bex likes to grind cumin in her pilón before mixing into the pico.
guacamole pico de gallo
Bex uses two types of tomatoes: roma and cherry for maximum sabor.

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