For lunch today I made two simple dishes…nachos for hubby, our little guy, and myself, as well as, a baked farm-raised trout for my mom.  I made both in less than an hour.  They are light to the tummy and easy on the budget with usage of items you probably already have in your fridge and/or pantry.

Good to be back home at my little corner in the kitchen.  Visited mom for a few days at our old neighborhood in Brentwood, California and ate like there was no tomorrow.  Although back in my cozy kitchen cove, I was not quite ready to dive into the chopping board yet, so I whipped up something quick and easy for dinner.  If you recall my baked tortilla chips and dip(s) post on Superbowl Sunday–where I mustered a variety of seasonings for the baked tortillas, last night’s Bacon & Four-Cheese Tortilla Chips with Chunky Guacamole topped with homemade Crispy Bacon Bits dinner made for a wondrous evening of light snacking, yet was filling enough to satisfy my family’s hungry palettes.

Thus, without further delay, below is my rendition of homemade guacamole, chunky style!

Mexico‘s rich gastronomical heritage is far more diverse than Mexican restaurant fare popular in the United States.  When I think of Mexico I think of my favourite street foods…tacos, taquitos, quesadillas and more!  What better way to hone in on the flavours of Mexico by learning the basics.  Take tortillas, for example.  It’s a staple in most Mexican dishes and I never realized how easy it was to make at home.  There is nothing quite like home-made tortillas.  Once you have mastered it, you’ll never go back to store-bought…