---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Appetizers, Mexican
       Yield: 8 servings
       6    Ripe California avocadoes,
            -peeled and pitted
   1 1/2    White onions, chopped
     1/2 c  Cilantro, chopped
            Juice of 2 limes, or to
       1    Very small zucchini, pureed
       6 tb Olive oil
       6    Chiles serranos, finely
            Salt to taste
            For the garnish:
       2 lg Tomatoes, chopped
       1    Green onion, finely chopped
       2    Chiles serranos, finely
     1/2 c  Cilantro leaves
   Guacamole is prepared differently in various regions  of Mexico. In the
   city of Monterrey, it is garnished to reflect the colors of the Mexican
   For the guacamole:
   totopos (crisply fried tortilla wedges)
   Put avocadoes in a glass bowl, and mash them with a fork.  Add onion,
   cilantro, lime juice, zucchini, oil, chiles, and salt. Mix the ingredients
   thoroughly to form a puree.
   Put the avocado pits in the guacamole to prevent darkening. To serve, spoon
   guacamole into a mortar, and decorate with tomato on one side and green
   onions, chiles, and cilantro leaves in the center. On the other side, place
   the totopos.
   Makes 8 servings.
   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