Two years ago we visited a sprawling hacienda in the highlands of Mexico. This wasn’t a created-for-tourists hacienda but one that’s been around since the 1500s. Pancho Villa himself made it a stopover and the owners obliged. The owners figured hosting him was preferable to fighting.

My wife was taken with the flowered covered walkways and expansive rooms.

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Hacienda living

I think she liked the idea of spending a summer day swinging in a hammock or lazing in the cool shade.

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My wife lounging around at a hacienda near Guanajuato, Mexico

I, on the other hand, won’t ever forget the guacamole we were served. Homemade, fresh, chunky awesome-ness. I’ve been dreaming about it ever since.

So awhile back I decided to replicate some of the most unique—and in my opinion best—guacamole ever. I’m pretty happy with the results which we now call “Hacienda Guacamole.”

Here’s how to make your own:

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Avocados, limes, cilantro, tomatoes, garlic, corn, red or sweet onions

4 avocadoes diced
2 medium tomatoes diced
1 cup of corn
1 medium red or sweet onion diced
1 bunch of cilantro
3 garlic cloves (actually the more the better)
2 small limes
jalapeños (optional)
Salt to taste

Makes 6 man-size servings.

Quarter the avocadoes and dice. I like big chunks. Forget anything petite size. This is man guac. 

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Add two tomatoes, a cup of corn, chopped cilantro and diced garlic.

Then squeeze the limes over the guacamole ingredients and add salt to taste.

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Tilt the limes up when you squeeze them to keep any seeds from slipping in the guac.

As you stir the ingredients, they’ll naturally get a little creamier but the beauty is that chunky texture. Don’t overmix. 

Complete with fresh tortilla chips and a swing in a hammock if you can. 

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Hacienda guacamole at its best.

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