Larry Cohan

The highland people of Guatemala believe that hierba buena, a ubiquitous form of spearmint found in fields and along the dirt paths, has salutary properties.  If your head hurts, stick some hierba buena in your hat.  Should you have a stomach ailment, a bunch of hierba buena tucked in your belt or sash is sure to help. This local mint is also featured prominently in the regional cuisine.

In 1974, as a medical student, I lived among the Cakchiquel Indians in San Martin Jilotepeque, Guatemala, where I was the doctor in the local Centro de Salud.  Not only did I learn a great deal of medicine, I also picked up a few cooking tips on the side.  A food processor makes simple work of the following recipe. Buen provecho!

Guacamole estilo Guatemalteco

3 Ripe Avocados, removed from peel, pit discarded

½ cup fresh mint, chopped coarsely

¼ c fresh oregano, chopped coarsely (optional)

1/4 tsp salt

Juice of one lime

Pinch of cayenne

Hold one avocado to the side. Place all the rest of the ingredients in a food processor and blend until smooth. Taste for seasoning and adjust if needed. Now add the remaining avocado and pulse briefly so that chunks remain. Cover with plastic wrap and refrigerate until ready to serve.