Recipes Traditional Mexican Cuisine| Mayan Cuisine | Forum about recipes

• 3 avocatos (ripe)
• 1/2 onion
• 1 tomatoe
• coriander or cilantro
• chili (jalapeño)
• lemon
• salt

Preparation

Combine the chopped onions, ½ teaspoon of the chopped jalapeno, the chopped tomatoe and 1 teaspoon of the coriander with ½ teaspoon of salt in a bowl.
Mash these ingredients into a paste. This releases the juices within.

Split the avocado in half, then remove the seed. Add the avocado to the paste in the bowl, mash all together and fold to combine thoroughly.

Tip: The lemmon juice avoids the avocado to become brown.

Serve with totopos

• 4 fresh eggs
• 2 tablespoon oil (optional)
• 1/4 onion chopped
• 1 tomato chopped
• chili (jalapeño or serrano) chopped
• salt

Preparation

Heat the oil in a skillet, over a medium
heat. (If using a non-stick pan you can omit the oil or reduce it to a couple of teaspoons). Add the onion and cook 2 to 3 minutes, add the chilies and the tomatoes

*Serrano chiles are very hot so you may prefer to use jalapeno chiles.

Beat the eggs until frothy and add to the pan. Stir with a fork as you would scrambled eggs.

Serve with maize tortillas and frijoles.