---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Appetizers, Condiments, Mexican
       Yield: 3 servings
       4 lg California avocados,
            -purchased ahead of time
            To allow for ripening, if
            Salt to taste
       1 c  White onion, minced
       4    Chiles serranos, minced
     1/2 c  Cilantro, finely chopped
            For the garnish:
     1/2    Tomato, diced
     1/4 c  White onion, minced
       4    To 6 sprigs cilantro, with
            -leaves and a bit of stem
   From the Oaxaca-Mixteca region
   For the guacamole:
   Peel and pit avocados.  Mash pulp in a bowl or molcajete, and salt to
   taste.  Add onion, chile, and cilantro.  Continue mashing until guacamole
   is thick and lumpy.
   Garnish with tomato, onion, and cilantro.  Serve with corn tortillas or
   totopos (crisply fried tortilla wedges).  Serve immediately.
   Makes about 3 cups.
   From:  THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang,
   New York.  1986.  ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking
   Echo, 3/93