Memorial Day is here (well next weekend) and it’s the beginning of Summer! We can finally enjoy sparkling pools, grilling out and hot weather without Winter creeping up on us! What social gathering are you planning; are you staying at Savannah at Park Central and enjoying the holiday or going out with friends? No matter what you’re doing, here’s a recipe you can bring anywhere!

Guacamole with Cumin Dusted Tortillas

* 4 ripe Hass avocados, peeled, pitted, and chopped
* 1/2 red onion, chopped
* 1 jalapeno pepper, minced
* 2 limes, juiced
* Salt and pepper
* Chopped fresh cilantro leaves, to taste
* Cumin Dusted Tortillas, recipe follows

Combine all ingredients in a molcajete and mix to a chunky consistency. Season, to taste, with salt, pepper, and cilantro. Serve immediately with cumin tortilla chips.

Cumin Dusted Tortillas:

* Peanut oil, for deep frying
* 12 flour and/or blue corn tortillas, cut into quarters
* 1 tablespoons ground cumin
* 1 tablespoon kosher salt

Heat 2 inches of peanut oil in a high-sided saute pan to 360 degrees F.

Fry the tortillas, in batches, until light golden brown. Drain on paper towels and season immediately with cumin and salt.