You know that sad feeling you get on boxing day when you realize that it’s the longest time period possible between now and the next Christmas day? That’s how I feel the day after Casa Bonita. Every year I look forward to my family’s Canada day tradition. Well, Canada day has come and gone, and so has our annual Mexican fiesta, Casa Bonita!
We started this tradition too many years ago to count, serving up delicious Mexican food to celebrate Canada day, and it has stuck. We all look forward to Casa Bonita every July long weekend. This year, my uncle Don and his Margaritaville hosted the festivities, so you can imagine we had a swell time. To learn more about the origins of Casa Bonita, click here.
I honestly think we collectively outdid our former selves this year with the food. Uncle Don’s enchilladas, Lori’s mango salsa, my mom’s Mexican rice, and my sweet and spicy Mexican black beans are the classics that return year after year. We had some new additions too, including pineapple salsa, bean dips, Mexican vegetarian salad, and jalapeno poppers.
My friend Micheline brought guacamole as you can’t have Casa Bonita without guacamole! The poor girl probably spent an hour patiently preparing a massive double-batch of the delicious green goop. We had a hard time trying to make the guacamole look appetizing in the photo, but thanks to some clever tomato placement, I think this goal was somewhat accomplished.
- Add more salt, lime and cilantro to taste.
- We left the avocado pits in the guacamole. Legend has it that the pits help keep the guacamole from browning. I had never heard of this before and insist it’s an urban myth (I always thought lime juice did the job just find on its own) but everyone insisted that this pit trick really works.
- I swear, wearing a sombrero makes Mexican food taste even more delicious.
- Bring a wheelbarrow, as some indulgent Casa Bonita attendees may require some transportation home
This recipe has been my go to guac recipe for years now. I think the trick is the tomatoes. I always find that the best guacamole has tomatoes.
As at every Casa Bonita, I had a blast with my family and friends drinking margaritas and sangria in the afternoon sun. Oh and I guess the food was pretty good too!
Thanks to my cousin Sophie for taking all the Casa Bonita pictures, and to Micheline for slaving away at that huge bowl of guac!
Previous Casa Bonita Posts:
Sweet and Spicy Mexican Black Beans
Click here to view printable Word version of recipe:
- 4 avocados – peeled, pitted and cut into pieces
- 2 tomatoes, cut into small pieces
- 1 lime, juiced
- 1-2 teaspoon salt
- 1/2 cup minced onion
- ¼ cup minced fresh cilantro
- 1-2 cloves minced garlic
- ¼ tsp ground cayenne pepper (optional)
Mash all ingredients together. Add more salt, lime and cilantro
Optional: Leave avocado pits in the guacamole to help keep guacamole from turning brown. If not, the lime juice already added works well too.
It’s no lie. The best food ever!
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Julie, you are a marvel. I enjoyed reading your Casa Bonita and you did a good job having a few participating people mentioned by name a gave them credit. Don will have a big laugh for calling the Fiesta a Marguaritaville. A give you A1 for this masterpiece. Love, Papa Joe. PS, Have a good vacation with your Mom. >