If there is anything that can send folks into a frenzy (apart from pizza and freebies), it’s tacos. Thanks to the beautiful and vibrant país of Mexico, the world gets to enjoy this handheld delight that is as versatile as the country’s cuisine is varied. Two things that have become synonymous with tacos (and in turn Mexico) is the creamy goodness known as guacamole (which was originally called ahuacamolli in the Aztec language, per Avocados From Mexico) and the savory frolic-inducing margarita. Below we’ve shared several versions of these iconic staples that will suit and please any paladar.

Spicy Guacamole Recipe

By Brittany Carel

Ingredients:

2 Hass Avocados
1/3 cup diced red onion
2 tbsp jalapenos diced
Dash of cumin
½ lime juice
Good pinch of salt
Freshly cracked black pepper

Method:

1. In a bowl, roughly mash the avocados, then combine all ingredients.
2. Enjoy with your choice of dip or use it in your taco!

Pro Tip: To upgrade to a street style Guac, add in: chipotle pepper, charred corn, cotija cheese

Batch Guacamole Recipe

By Vale Food Co.

Ingredients:

15 Whole Avocados
12 ounces – Finely chopped Cilantro 
4 ounces – Lime Juice
12 ounces – Diced Tomatoes
12 ounces – Diced White Onion
1 Minced Jalapeno
2 ounces – Salt & Pepper

Method:

1. Add all ingredients to a large mixing bowl
2. Use a smasher to mix
3. Using a napkin wet it with lemon juice and place it on top of guacamole when portioning. (Keeps it from turning too quickly)

TB12 Chunky Guacamole

From the paperback edition of The TB12 Method: How to Do What You Love Better and For Longer by Tom Brady

Ingredients:

1 ripe Haas Avocado
¼ cup diced white onion, rinsed and strained
½ green jalapeño, seeded and finely diced, optional
Zest of 1 lemon or lime + 1 Tablespoon fresh juice
12 fresh basil leaves, rolled and sliced into thin ribbons 
1 clove of garlic, finely grated or minced
1/2 teaspoon Himalayan salt (you can add more to taste at the end)
¼ teaspoon ground coriander 

Methods:

1. Place the onion, garlic, salt, spices, juice, and chilies in a bowl.  Zest citrus into mix, and mix well. 
2. Run your knife around each avocado lengthwise, carefully cutting down to the pit. Twist the avocado in half and remove the pit.
3. With the cut side up, slice the avocado into cubes. With a spoon scoop the cubes of 1/2 the avocado into the bowl, mash with a fork until smooth, add the cubes of the second avocado and the basil and fold into mix, mashing slightly but leaving big chunks mostly intact.
4. Adjust salt and jalapeño to taste and serve immediately. Skip the chips and serve with veggie sticks or Sweet Potato Toast instead!

Watermelon Margarita

Ingredients:

2 oz La Adelita Tequila Blanco or Reposado
2oz Watermelon, blended or juiced
2 oz Agave
Fresh Juice from 2 Limes and Lime for garnish
Mint for garnish and Sea Salt for rim 

Method:

1. For a salted rim, rub a lime wedge around the rim & gently dip the glass into sea salt 
2. Combine the cocktail ingredients into a cocktail shaker & shake well
3. Strain into glass filled with ice and garnish with fresh mint & lime wedge

Jalapeño Margarita

Ingredients:

4 oz La Adelita Tequila Blanco
4 oz freshly squeezed orange juice
2 oz agave
2 oz fresh lime juice and lime for garnish
½ jalapeño muddled
Dash of cayenne pepper and salt for rim

Method:

1. For a salted rim, rub a juicy lime wedge around the rim of the glass, then dip in salt of choice
2. Combine your ingredients in a cocktail shaker with ice, & shake vigorously
3. Strain and serve on the rocks, and garnish with jalapeño slices and a lime wedge

Pineapple Margarita

Ingredients:

2 oz. La Adelita Tequila Blanco
5 chunks of Fresh Pineapple
2 Mint Leaves
1 oz Lime Juice
1 oz. Agave

Method:

1. For a salted rim, rub a juicy lime wedge around the rim of the glass, then dip in salt of choice 
2. Muddle pineapple chunks + mint leaves inside shaker
3. Combine remainder ingredients in a cocktail shaker with ice, and shake vigorously
4. Strain and serve on the rocks, and garnish with pineapple chunk