First introduced by Jorge Cruz at the Hotel Del Coronado in San Diego, CA in 1968, this recipe was put into a cookbook in Salt Lake City, Utah when the Cruz family moved there in 1983.

Ingredients

• 3 ripe avocados 

• 1 clove of garlic, minced 

• 1/2 red onion, chopped 

• 1/2 cup tomatoes, seeded and diced 

• 1/2 cup cilantro, finely chopped 

• 1 jalapeño pepper, minced 

• Juice of 1 lime 

• 1 tablespoon cumin 

• 1/2 teaspoon of sea salt 

Instructions

1. Cut the avocados in half and remove the pits. Reserve one pit and set aside. 

2. With a spoon, scoop avocado from skins and mash with a fork. 

3. Add the remaining ingredients and mix to combine.