When you're pouring the tequila freely tomorrow night and mixing Cinco de Mayo margaritas, you're gonna want to have some food on hand. And nothing is better than something to dip those tortilla chips into.

Queso dip? Sure it’s a Mexican tradition, but it’s also full of artery-clogging fat, and you don't want your heart exploding like a pinata.

Instead whip up some authentic guacamole. By that I mean skip the store bought stuff. Since you don’t need any kitchen skills other than the ability to cut some stuff into small pieces, mash other stuff in a large bowl, then mix them together, there’s no excuse not to have fresh at the party. And below you'll find a recipe for Guacamole Authentico from the California Avocado Commission. (For other avocado recipes, click here.) Great taste. You can't get any fresher. And no chemicals or preservatives. (How do you think they keep the avocados from turning brown in the store bought stuff?)

If you’re having dinner at the party, skip the thick sauces. Salsas are lighter, tastier, and with so many variations, they can turn plain grilled chicken, fish and pork into gourmet masterpieces. (Even though all you had to do was chop, mix it around in a bowl, and spoon it over the top.) For chicken I recommend an Avocado Salsa... for fish, spoon some Mango Salsa over the top for a great tropical spiciness... and top a sliced pork loin with Strawberry Avocado Salsa for a unique sweet and savory experience.

Add some margaritas, and you've got a midweek fiesta that can be thrown together without having to bail from your cube early. Getting to work on time Wednesday? Different story.

Guacamole Autentico
(Recipe courtesy of the California Avocado Commission)

4 ripe avocados, peeled, seeded
1 tsp ground cumin
1 ripe, medium Roma tomato, seeded, diced
1/2 Cup minced sweet white onion
2 serrano chilies, seeded, minced 1/4 Cup chopped cilantro leaves
4 Tbsp fresh lime juice
Hot pepper sauce, sea salt, white pepper to taste

Cut avocado into large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently - leaving some small chunks is fine. Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.


AvoSalsa
(Recipe courtesy of the California Avocado Commission)

2 ripe medium California avocados, peeled, pitted and diced
1 large ripe tomato, diced
1/4 Cup finely chopped red onion
2 cloves garlic, minced
2 Tbsp chopped fresh cilantro
Juice of 1 large lime
1/2 tsp ground cumin
1/4 tsp freshly ground black pepper
1/4 tsp salt

In medium bowl, combine all ingredients. Toss well and maintain chunky consistency.

Mango Salsa
12 plum tomatoes, seeded, diced
1 red onion, diced
3 jalapenos, diced and seeded
2 mangos, diced
1 cup finely chopped cilantro
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 cup olive oil
1/2 cup freshly squeezed lime juice
1 tbsp pepper sauce
Mix all of the ingredients together in a bowl. Note: Refrigerate for 1 hour before serving.

Strawberry Avocado Salsa

1 cup finely chopped strawberries
1 ripe medium avocado, peeled, pitted and diced
2 Tbsp finely chopped red onion
2 Tbsp chopped fresh cilantro
Juice of 1/2 large lime
2 tsp finely chopped and seeded jalapeno
1/4 Tsp sugar

In medium bowl, combine all ingredients. Toss well and serve immediately.