Guacamole

This traditional appetizer and condiment for fiesta-goers in Mexico is the starting point for most North Americans' exploration of Mexican cooking. The avocados must be ripe, yielding easily to a squeeze; if they're too firm, you can always let them ripen in a paper bag on the counter for a few days.Rick Bayless accompanies this radish-garnished version with tortilla chips or sliced jicama and cucumber, but he doubts anyone needs more ideas about how to serve gaucamole. Cocktail Party Recipes